for 4 person

Sponge mixture

30 g	sugar
2	egg yolks
2	egg whites
1 pinch	salt
30 g	sugar
30 g	unsalted, shelled pistachios, finely chopped
60 g	white flour

Meringue

2	egg whites
1 pinch	salt
60 g	sugar
120 g	Fine Food Sorbetto Mara des Bois

How it's done

Sponge mixture

Using the whisk on a mixer, beat the sugar and egg yolks in a bowl until the mixture is light and frothy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the pistachios and flour, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Spread the mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.

To bake

Approx. 7 mins. in the centre of an oven preheated to 220°C. Remove from the oven, tip the sponge and paper onto a fresh sheet of baking paper. Cut out 4 circles (each approx. 7 cm in diameter). Turn up the oven to 240°C (top heat or grill only).

Meringue

Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Place 4 scoops of ice cream on top of the sponge circles. Spread the meringue around the ice cream scoops. Bake for approx. 1 min. in the upper half of the oven, serve.

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