Berry Bombe Alaska

Directions

1. 1
   Line 6 (1 cup) teacups with plastic wrap, smoothing out creases.
2. 2
   Place ice cream in a large bowl. Stand at room temperature for 5 mins to soften slightly. Add berries, stir briefly to combine.
3. 3
   Press ice cream into prepared cups and smooth out tops. Cover with aluminum foil and freeze for 2 hours or until very firm.
4. 4
   Split cake in half horizontally. Using a teacup, cut 3 rounds from each cake. Spread sponge rounds with jam.
5. 5
   Place sponge rounds on a large, parchment paper-lined baking tray. Turn ice cream on to sponge rounds and remove and discard plastic wrap. Freeze for 30 mins.
6. 6
   Preheat oven to 425°F.
7. 7
   Beat egg whites until forming stiff peaks, gradually adding sugar. Spread and swirl meringue over ice cream and sponge to cover.
8. 8
   Bake for 3-4 mins or until lightly golden. Serve.