Strawberry bombe Alaska

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Serves: 8
Time to make: 30 mins, plus 1 hr freezing
Total cost: $10.64 / $1.33 per serve
(at time of publication)

Low fat Low sodium

Ingredients
Nutrition info.

Full ingredients list:

200g slab sponge cake
250g punnet strawberries, hulled, halved
1 litre low-fat ice-cream
4 egg whites
2/3 cup caster sugar

Nutritional information (per serve)

Kilojoules:

1,010kJ

Calories:

241cal

Protein:

Total fat:

Saturated fat:

Carbohydrates:

45g

Sugars:

41g

Dietary fibre:

Sodium:

140mg

Calcium:

120mg

Iron:

0.5mg

Instructions

Instructions and steps:

Step 1 Place sponge cake onto a heatproof platter. Top with strawberries in a single layer. Spoon ice-cream evenly over strawberries. Put into freezer for 1 hour.

Step 2 Preheat oven to 200°C. Using electric beater, beat egg whites until stiff peaks form. With beater running, add sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Spoon meringue over cake, covering completely so that ice-cream doesn’t melt through.

Step 3 Bake for 8-10 minutes or until light golden. Serve immediately.