Instructions: Place the sponge on an ovenproof plate and sprinkle with brandy.

Soften the ice cream very slightly and scoop over the base: vanilla first then chocolate. Shape into a dome.

Place in the freezer for at least 30 minutes to firm up.

Whisk the egg whites until stiff then little by little fold in the cream of tartar and sugar. Whisk until stiff and shiny.

Spoon over the ice cream ensuring it is
completely covered and all edges sealed.

Using the tip of a sharp knife swirl to
make peaks.

Place in the freezer for at least 1 hour or overnight.

Bake at 230C/450F/Gas Mark 8 for 4 to 5 minutes or until tinged all over with golden brown.

Prepare the day before and freeze uncovered. Remove when required and place directly in a preheated oven.

Serve with hot chocolate sauce.

Serves 8

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