Baked Alaska

Serves: 6

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Total Time: 25

Prep Time: 20

Cook Time: 5

• 1  x 25.5cm (10in) sponge flan case i
• 5 tablespoon(s) orange juice
• 7 tablespoon(s) soft apricot jam
• 1.5 liter(s) (3 1?4 pint) vanilla ice cream
• 6 large egg whites
• a large pinch each of cream of tartar and salt
• 150 gram(s) each white and golden caster sugar

Method

1. Put whites in a clean, grease-free bowl with cream of tartar and salt and whisk until stiff. Mix together 150g white and golden caster sugar and add to the egg whites, 1tbsp at a time, whisking continuously until very stiff and glossy. Spoon on top of the ice cream, making sure there are no air pockets and the meringue forms a seal with the sponge-flan edge. Return to the freezer for up to five days. Bake from frozen at 230°C (210°C fan oven) mark 8 for 4-5min and leave for 30min before serving. If not stored in the freezer, bake dessert as before and serve immediately.

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