- 1½ cups cream
- 250 g gooseberries, roughly chopped
- 2 T icing sugar, plus extra to dust
- 1 x 310 g Madeira cake, crumbled
- 2 free-range egg whites
- 110 g caster sugar
Preheat the grill to maximum. Whip the cream until soft peaks form, then fold in the gooseberries and sift in the icing sugar.
Alternately layer the crumbled Madeira loaf and spoonfuls of the gooseberry cream into four small glasses.
Whisk the egg whites until soft peaks form, then slowly whisk in the caster sugar until the mixture is glossy.
Spoon generous dollops of the meringue mixture onto the top of the dessert and arrange on a baking tray. Pop under the grill for 1 to 2 minutes, or until the meringue peaks are singed.
Serve immediately with a good dusting of icing sugar.