8 large ready-made vanilla or chocolate cupcakes
1/3 cup raspberry jam
500ml vanilla ice cream, softened
4 egg whites
1 cup caster sugar
Cover a tray with foil. Cut each cupcake into three layers. Re-assemble cupcakes into piles, using jam and softened ice cream between each layer. Place onto foil covered tray. Hold in place with toothpicks if needed. Re-freeze for 2 hr 30 min (longer if you like).
Preheat oven to 220C (200C fan forced). Place egg whites into a bowl and beat with electric beaters until stiff peaks form. Gradually add caster sugar, and beat until glossy.
Spread meringue over cakes. Bake for 2-3 min or until peaks of meringue are lightly browned. Serve immediately garnished with strawberries.