Ingredients:

Jam swiss roll
Corrin Hill Vanilla or Strawberry pint brick
3 egg whites
150g caster sugar

Method:
Preheat oven to 230°C.
Cut the swiss roll into slices 1" thick. Arrange the slices into a rectangular shape, pushing together firmly so that there are no gaps.

Remove the pint brick from its wrapper and place on top of the swiss roll slices.

Whisk the egg whites until they form stiff peaks, slowly whisk in the sugar.

Spoon or pipe the meringue onto the ice cream and sponge to cover it completely.

Bake in the oven for 3-5 minutes until the meringue is golden. Serve immediately.