Time: 30 minuti
Difficulty: media

This delicious meringue could be the perfect Sunday dessert.
Characteristics: Meringue is a sweet preparation made from two simple ingredients—egg whites and sugar—and lends itself to countless variations.
Based on the preparation techniques, three main types of meringue can be distinguished: French meringue, Swiss meringue, and Italian meringue.
Historical Notes: The dessert's origins probably date back to 18th-century Switzerland, when the Italian pastry chef Gasparini prepared it to win the heart of Princess Marie, betrothed to King Louis XV. However, there are various theories regarding the origins of meringue.
Notes: Meringues are delicious on their own, but they are often served in an even more indulgent version, with the addition of whipped cream and strawberries or other fresh fruit. They are excellent for decorating cakes or cups of steaming hot chocolate, and can also be used in more elaborate recipes.

Ingredients for 8 people
For the sponge cake
4 whole eggs
165 g granulated sugar
90 g fine rice flour
50 g Molino dalla Giovanna cake and biscuit mix
grated orange zest
Butter and rice flour for the mold
For the filling
250 g vanilla ice cream
200 g chocolate ice cream
For the syrup
250 g water
180 g granulated sugar
80 g alchermes
For the meringue
100 g egg whites, room temperature
230 g powdered sugar
For the decoration
100 g blueberries
200 g fresh strawberries

Method
Crack the eggs in a bowl, add the sugar, and beat with an electric whisk until stiff and pale. Using a sieve, add the eggs. Mix the flours together and gently fold them into the eggs with a spatula, working from the bottom up. Garnish with the grated orange.
Butter and flour a 26 cm diameter mold, pour in the eggs, and bake in a preheated oven at 170°C (340°F) for 25-30 minutes.
Remove the sponge cake from the oven and let it cool for half a day before slicing.
Meanwhile, prepare the syrup: pour the water and sugar into a saucepan and bring to a boil. After boiling for about 5 minutes, remove from the heat and let it cool thoroughly. Once the mixture is completely cool, add the achermes and whisk.
After the sponge cake has rested, slice it into rectangular slices. Take a zuccotto bowl and place two central slices and two crosswise slices into the mold, leaving a hole on the sides.
Brush the sponge cake with the syrup using a brush or a spoon. Pour the chocolate ice cream over the sponge cake and spread it evenly in the center and in the holes. Freeze for at least an hour.
After the resting time, pour the ice cream onto the base of the zuccotto and return to the freezer for another two hours before using.
Start by making the meringue. Place the egg whites in a large bowl and beat them with an electric whisk until stiff peaks form. Once they're stiff, begin adding the sugar by the spoonful and continue beating until all the sugar has been incorporated. The meringue should be firm and stable.
Remove the zuccotto from the freezer and pour it onto a plate, carefully turning it upside down. Pour the meringue into a piping bag with a plain, cut tip. Trim the edges of the meringue. Use a blowtorch to torch the resulting foam.
Decorate the center with raspberries and blackberries.