Baked Alaska

Name: Baked Alaska
Ingredients: 2-liter good quality vanilla ice cream, softened; 1 bought sponge cake; 45 ml (3 tablespoons) apricot jam; 4 egg whites; 180 g caster sugar; 5 ml (1 teaspoon) vanilla essence; 30 ml (2 tablespoons) brandy; 30 ml (2 tablespoons) extra caster sugar

A spectacular dessert to be served with the lights out!

Published 21 November 2022

Method

Line a loaf tin with plastic cling film. Spoon the softened ice cream into the loaf tin and cover with plastic cling film. Freeze until solid.
Place thick slices of sponge cake onto a flan tin to form the base of the ice cream. Spread with the apricot jam.
Whisk the egg whites until very stiff. Add the caster sugar very gradually whisking very well until you have a glossy meringue. Add the vanilla essence and mix well.
Lift the ice cream from the loaf tin and place on top of the sponge cake base. Remove the plastic cling film. Spread the meringue over the ice cream and sides of the sponge cake to cover completely. Place in the freezer and make a bonnet of foil to protect the dessert for the storage period.
Heat the oven to 220 ºC (400 ºF). Remove the dessert from the freezer and cook in the oven for about 5 minutes until the meringue is evenly browned. The dessert is now safe to leave for 25 minutes before adding the final touches, before serving. Pour the brandy in a jug and stand in a bowl of hot water. Sprinkle the extra caster sugar over the dessert and then sprinkle over the brandy. Set light to it and serve immediately