Baked Alaska

For the sponge

For the meringue

Medium tub of icecream (whichever flavour you like best)

Light the oven to 180°c or Gas 5
If you make a sponge you need to grease the tins and line them- this is done by drawing around the base of the tin onto greaseproof paper and cutting it out. This must then be placed into the base of the tin
Crack the eggs into a small bowl or jug to check them
Sieve the flour into the mixing bowl
Add in all the the other ingredients and mix together using an electric mixture
Pour the mixture into the tin
Cook in the oven for approximately 15 minutes at 180C, or until slightly browned and springy to touch.

Makesure that your bowl is clean and free from any grease.
Put egg whites into bowl and whisk until stiff. When it is correct and forming peaks you should be able to lift the bowl above your head without the contents moving.
Sift the sugars together and add gradually (spoonful by spoonful) to the egg whites whilst continuing to whisk
Continue whisking for two minutes until the mixture is smooth and glossy

Allow the sponge to cool completely (if your making your own) and begin to scoop the icecream on top of the sponge. Makesure that you cover the entire sponge but do not go over the edge of the sponge, build it up so that it forms a mound of icecream.
Cover the icecream with the meringue mixture, making sure that every area of the icecream is covered and also cover the base of the sponge. If any icecream is not covered the dessert will turn into a soggy mess when it comes out of the oven.
Place the entire dish into the freezer for 1 hour (if you have enough time) as this will set everything firmly, although you can skip this stage if you don't have time.
Put into preheated oven to 220°C/ fan200°C/gas 7 straight from the freezer for 3-4 minutes until the meringue is just starting to be tinged brown. Serve immediately.
This dessert will not keep, so you will need to eat it all straightaway (no real hardship!)

Photo courtesy of Vicky Namuyimba-Miti

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