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BAKED ALASKA

This warm, caramelized meringue with chilled ice cream and soft sponge makes for a mouthwatering dessert.

Serves 4

  • 4 balls of ice cream – either home-made or bought
  • 4 thick slices (1.5 cm) of chocolate sponge – either home-made or bought
  • 4 large egg whites
  • Pinch salt
  • 160 g castor sugar (210 ml)

Method

  • Ball the ice cream and place on a tray in the freezer the night before.
  • Heat oven to 220ºC/200ºC fan/Gas Mark 7.
  • Cut the sponge with a round cutter or the rim of a glass.
  • Place the egg whites into a bowl with the salt and whisk until stiff but not dry. Add the castor sugar little by little until all has been incorporated and a thick, glossy meringue has formed.
  • Place ice cream ball onto the sponge and cover all over with the meringue.
  • Place in a hot oven for 8 – 10 minutes until the meringue is golden brown.
  • Alternatively, use a blow torch. Evenly blow the heat all over the meringue, making sure that there is even browning all around, then serve immediately.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.