This is a big process and time consuming too. The sponge cake is cut X3 in the shape of the bottom of a boat. Freshly made and frozen chocolate, vanilla and strawberry ice cream is packed in-between the layers of cake.
More sponge cake is cut in two long strips to be the sides of the boat shape. The ice cream is now enclosed within the walls and top layer of sponge cake. Next meringue is applied and also piped in designs prior to torching. Cherries are placed as shown.
Traditionally, the cake is wheeled table-side and the chef torches it before the diners. It is served immediately.
Pastry Arts Instructor Chef Mark demonstrated March 2005.