Classic Baked Alaska

Ingredients

• 1 litre vanilla ice cream, softened slightly
• 500 ml chocolate ice cream, softened slightly
• 500 ml raspberry or berry sorbet, softened slightly
• 1 plain loaf cake or pound cake
• 100 g chocolate biscuit crumbs
• 6 large egg whites
• 1/4 tsp cream of tartar
• 200 g caster sugar

Method

1. Line a medium metal bowl with plastic wrap.
2. Pack the softened ice creams and sorbet into the bowl in layers or alternating scoops.
3. Sprinkle over the biscuit crumbs and press gently.
4. Cover the ice cream completely with slices of loaf cake.
5. Cover and freeze until completely firm, preferably for several hours.
6. Whisk the egg whites and cream of tartar until foamy.
7. Gradually add the caster sugar and whisk until the meringue is glossy and holds stiff peaks.
8. Invert the frozen ice cream cake onto a lined baking tray and remove the plastic.
9. Completely cover the ice cream and cake with a thick layer of meringue, ensuring there are no gaps.
10. Bake at 250°C for about 3 to 5 minutes until the meringue is golden, or brown carefully with a kitchen blowtorch.
11. Serve immediately.