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- Berry Ice Cream2 l
- Vanilla cake (2 cm thick discs)2 unit(s)
- Egg white2 unit(s)
- refined sugar4 g
- Strawberry Sauce1/2 cup
- Line a bowl with plastic suitable for food, put half the ice cream, then a layer of lap, the rest of the ice cream and finish with a lap disc.
- Place in the freezer for 2 hours.
- Whip the egg whites with the sugar until stiff.
- Unmold the ice cream, cover with the meringue, blow a torch and pour the syrup around.
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