- 700ml (1¼pt) good-quality vanilla ice cream
- 150ml (¼pt) limoncello liqueur
- 16 sponge fingers
- 150g (5oz) good-quality lemon curd
- 2 large egg whites
- 100g (4oz) caster sugar
- ¼tsp white wine vinegar
you will need
- 900g (2lb) loaf tin, base and sides lined with clingfilm
- baking sheet lined with foil
Remove the ice cream from the freezer and allow to soften. Place the limoncello in a bowl and dip the sponge fingers into the liqueur one at a time. Arrange half the sponge fingers in the base of the tin.
Place the ice cream in a bowl and beat until smooth, then swirl through the lemon curd. Spoon half the ice cream mix over the sponge fingers then top with the remaining soaked sponge fingers. Spoon over the remaining ice cream mix, smoothing the top. Place in the freezer for 2 hours to set.
Place the egg whites in a clean bowl and beat with an electric whisk until soft peaks form. Gradually add the sugar and vinegar and beat until the mix is thick and glossy.
Heat the grill to high. Carefully turn out the ice cream loaf on to the baking sheet. Using a palette knife, cover the top and sides with the meringue, making swirls on the top. Place under the preheated grill and grill for 1 minute or until golden. Remove and serve sliced.
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