BAKED ALASKA

An easy dessert to make at any time. All you need are 3 things, that is te base, filling and the topping. This dessert has a base of cake sponge, topped with ice cream and covered in meringue. The meringue is torched using a blow torch or placing under the broiler to get the brown colouring. It is best when served immediately. The cold filling and the warm meringue on the outside is just amazing. It makes a beautiful centrepiece on the dinner table. You can also sprinkle some rum/whisky/brandy on the Alaska and flambe it. 

Serves 2

Time; 30 minutes

2 cake discs about 4 inches in diameter 

2 big scoops of any ice cream ( I used strawberry ripple )

2 tbs strawberry jam

2 egg whites

1/2 cup caster sugar

A few fresh strawberries 

A few mint leaves

If vegetarian use the aquafaba meringue

Method

Arrange the cake discs on the plate. Spoon 1 tbs jam on each cake. Top it up with the scoop of ice cream. Refrigerate till the meringues are prepared.

(If you are using the oven, then preheat it at 200'C (the broiler).

Whisk the egg whites, to soft peaks. Then add the caster sugar in halves and keep whisking till the stiff peaks are formed. Spoon this egg white on the cake and the ice cream. Make the designs by touching with the back of the spoon to get a thorn like a surface or just swirl around to have a smooth surface. 

At this stage, either place it under the broiler to get browned or use the blow torch. Once done, dust icing sugar on the top.

Serve the baked Alaska with fresh strawberries and mint on the side.

Tip: You can also use shortbreads as the base. If not making individual Alaska, then you can make 1 big one. To cover a 9'' base cake with the meringue, double the egg whites and the sugar. 

If you are a vegetarian, you can still enjoy this dessert by using aquafaba meringue instead of egg whites. For 4 individual or one 9'' round cake base Alaska, this recipe of the aquafaba is sufficient.