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Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 6
If served as six portions, provides 389 cals, 23g fat (of which 9g saturates), 49g sugar and 0.6g salt per portion.
Ingredients
- 500g (1lb 2oz) vanilla ice-cream
- 70g (2½oz) fresh raspberries
For the sponge base:
- 70g (2½oz) very soft butter
- 70g (2½oz) caster sugar
- 1 large egg
- ¼ tsp vanilla extract
- 70g (2½oz) self-raising flour
- 3 tbsp raspberry jam
For the meringue:
- 4 egg whites
- 140g (5oz) caster sugar
Method
1. Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Line an 18cm (7in) Pyrex bowl with clingfilm then mould two-thirds of the ice-cream around the bowl and up the sides. Fill the middle with the raspberries and top with the remaining ice-cream. Place in a freezer.
3. Grease and line a 20cm (8in) cake tin with parchment. Put the butter, caster sugar, egg and vanilla extract into a mixing bowl and beat everything together until very pale and fluffy. Fold in the flour then spread the mix into the tin. Bake for 15 - 18 minutes until the sponge is golden and baked. Take it out of the oven, remove from the tin and leave it to cool.
4. Make the meringue by whisking the egg whites to soft peaks, then start adding the sugar a tbsp at a time. Beat until the sugar is used up and the meringue is stiff and glossy.
5. To assemble the Alaska, spread the top of the sponge with the jam, remove the ice-cream from the bowl and put it on top of the sponge. Spread the meringue all over the ice-cream.
6. Return the whole Alaska to the freezer until you're ready to serve.
7. Re-heat the oven to the hottest it will go, take the Alaska from the freezer and place it on a tray in the oven for 3 - 4 minutes until tinged brown. You can always finish off with a blow torch if needed ! Serve immediately.
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