Page 48 - British Hen Welfare Trust - Chicken & Egg Issue 3

Serves 4
Prepare 15 mins
Cook 4 mins
Ingredients:
4
slices Waitrose Madeira Cake, about 2cm thick
2
tbsp medium sherry or Madeira
4
tsp Waitrose JaffaOrange Curd
4
scoops Waitrose Vanilla Dairy Ice Cream
2
medium egg whites
4
tbsp caster sugar
Flaked almonds
1
Preheat the oven to 230ºC, gas mark 8.
Arrange the cake slices on a baking tray with
plenty of space between them and sprinkle with
the sherry. Spread the orange curd over each
slice and top with a scoop of ice cream. Place
in the freezer while you prepare the meringue.
2
Whisk the egg whites until they form stiff peaks
then add half the sugar. Continue whisking until
stiff and glossy then fold in the remaining sugar.
Spoon the meringue mixture over the ice cream
and cake, covering completely. Sprinkle with a
few
flaked almonds and bake for 2–3 minutes until
the meringue is just golden. Serve immediately
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