Ice Cake with Meringue

Ingredients

• 8 untreated limes
• 150 g sugar
• 150 ml white wine
• 2 egg whites
• 20 ladyfingers
• 3 egg whites
• 1 tbsp lime juice
• 120 g powdered sugar

Instructions

1. 1.

   Wash the limes hot and dry them. Grate the zest and squeeze out the juice.

2. 2.

   Bring the sugar, lime zest, and wine to a boil in a pot while stirring, then let it simmer for 5 minutes on an off burner. Cool and strain through a sieve. Whisk the egg whites until stiff. Add the lime juice to the wine mixture, stir, and fold in the beaten egg whites. Pour into a shallow dish and freeze for about 4 hours, stirring occasionally to prevent large crystals.

3. 3.

   Line a deep bowl or pudding mold with plastic wrap. Arrange ladyfingers on the bottom. Remove the sorbet from the freezer and scoop it finely with a spoon. Fill the mold with the sorbet and press down with the spoon. Cover with remaining ladyfingers and freeze for at least 3 more hours.

4. 4.

   For the meringue, beat the egg whites with lime juice very stiffly, continue beating while gradually adding sifted powdered sugar. The mixture should become glossy and hold its shape.

5. 5.

   Toss the ice cake onto a plate and spread the meringue around it, forming small waves like an iceberg. Flame it all over with a kitchen torch and serve immediately.