Method:
1. Press ice -cream into a 10cm round (see tip below) on serving plate. Freeze until firm.
2. Combine sugar and water in a saucepan over high heat. Bring to the boil, stirring to dissolve the sugar. Simmer 5 minutes or until syrup reduced by half.
3. Using electric mixer, beat the egg whites until stiff peaks, add warm sugar syrup in a thin steady stream whisking constantly until meringue is thick and glossy.
4. Un-mold the ice-cream on the plate. Spoon over the strawberries. Dollop over the meringue. Flash under a hot grill or blow torch until meringue is light golden. Serve.
Tip: tape 2 egg-rings together, one on top of the other to use as a mould to shape the ice-cream.
