Licorice oven-baked ice cream
(6-8 servings)
4 eggs
1 ½ dl sugar
1 ½ dl potato flour
2 teaspoons baking powder
Filling:
200 g vanilla cream cheese
1 dl Kouvola Licorice Sauce , lactose-free
In addition:
1 l vanilla ice cream
200 g Kouvola Licorice Pieces
100 g raspberries
Meringue:
4 egg whites
1 dl sugar
For decoration:
Kouvola Licorice Licorice sauce, lactose-free
Kouvola Licorice Licorice
raspberries
Whisk the eggs and sugar until fluffy.
Add the mixed dry ingredients and carefully fold until smooth. Spread the dough on a baking sheet lined with baking paper and bake at 225 degrees on the middle rack of the oven for about 7 minutes. Invert the tart pan onto the baking paper.
Place the vanilla cream cheese and liquorice sauce in a bowl and whisk until smooth. Spread over the cooled tart base and roll up tightly. Place in the fridge to set.
Cut the tart into evenly thick slices and place in a rimmed baking dish.
Cut the vanilla ice cream into pieces and place on top of the tart slices. Sprinkle with licorice pieces and raspberries.
Prepare the meringue. Beat the egg whites until stiff and add the sugar a little at a time, whisking constantly until the meringue foam is firm.
Spread the meringue over the ice cream, making sure that the ice cream is not visible from the pan. Place the pan on the middle rack of the oven at 250 degrees until spots start to form on the surface. Remove the pan from the oven.
Garnish with liquorice sauce, licorice pieces and raspberries. Serve immediately!
Recipe prepared by: Hellapoliisi