Meringue iced dome using a Arthur Martin
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Picture this: a gorgeous meringue iced dome, resplendent like a winter wonderland right on your dining table. This delightful dessert combines the fluffy charm of meringue with the creamy richness of vanilla ice cream, creating a heavenly experience that transports your taste buds straight to dessert paradise. Originating from the artful kitchens of Europe, this sweet creation has danced through history, delighting royalty and commoners alike. Fun fact: the word 'meringue' is thought to be derived from the German word 'meringue', which is itself a nod to the creamy, airy texture that defines this treat. So, whether you're celebrating a special occasion or just looking to impress your friends, this dome is bound to steal the show—and perhaps even your heart!
Ingredients
- 4 Eggs
- 90 g Granulated Sugar
- 125 g Flour
- 0.5 Bag Baking Powder
- 500 g Vanilla Ice Cream
Steps
- Warm up the oven at 180°C.
- Place the whisk.
- Add 4 eggs, 90 g granulated sugar in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 125 g the flour, ½ bag of the baking powder in the food processor bowl.
- Mix manual: 25sec / 0°C / Speed 4.
- Pour the mixture onto a sponge cake tray lined with parchment paper.
- Cook in the oven during 10min.
- Take the ice creams out of the freezer.
- Cover the inside of a bowl with cling film.
- Cut out two circles from the sponge cakes: one the size of your mixing bowl and the other smaller.
- Add 500 g the vanilla ice cream in the salad bowl.
- to lay down the smallest of the sponge cakes
