Baked ice cream bomb

Let ice cream soften slightly at room temperature, then transfer it into a mold in a semi-circle (or to taste), level it and store it in the freezer for at least 15 minutes.

Meanwhile, puree the berries with 2 tablespoons sugar and a glass of water, then rinse in colander.

Crop in Spain a loaf the size of mould base and soak with a spoonful of salsa ai frutti di bosco, making her penetrate well.

In a bowl beat the egg whites with the remaining sugar and a pinch of salt using electric beaters: you have to get a pretty hard, but not hard.

Turn on the oven to 250 degrees.

Place the pan of Spain in a pan, put the ice cream and cover with egg white, forming a uniform layer.

Put in the oven 3-4 minutes, the time necessary to slightly brown the meringue (ice cream won't have time to melt).

Serve immediately accompanying with the salsa ai frutti di bosco remained.