Baked Alaskas

Serves: 4

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Total Time: 13

Prep Time: 10

Cook Time: 3

• 1  sponge flan case, 20.5cm (8in) in diameter
• 3 tablespoon(s) cassis, plus extra to drizzle
• 4 tablespoon(s) raspberry conserve, beaten
• 1?2 x 500ml tub luxury ice cream, partially thawed
• 3 medium egg whites
• 1 small pinch of cream of tartar
• 150 gram(s) golden caster sugar
• 25 gram(s) flaked almonds

Method

1. Put the sponge case on a board and use a 5cm (2in) cutter to make four rounds. Put the rounds on a Teflon-coated baking sheet, spoon over the cassis, then spread evenly with the jam.
2. Spoon four scoops of ice cream from the tub and put one on top of each jam-covered sponge. Pop them into the freezer for at least an hour.
3. Meanwhile, make the meringue. Put the egg whites into a large bowl and whisk with an electric hand whisk until stiff. Mix in the cream of tartar along with a pinch of salt. Using a large metal spoon, fold in the sugar a tablespoonful at a time, then whisk at high speed until very stiff and shiny.
4. Spoon the meringue into a piping bag fitted with a star nozzle, then pipe to cover the sponge and ice cream completely. Fill in any gaps. Freeze overnight or for up to a month, covered loosely with clingfilm.
5. To serve, preheat the oven to 230°C (210°C fan oven) mark 8. Scatter the almonds over the meringue, then bake for 3-5min until just golden brown. Serve immediately with extra cassis drizzled around or, if the puddings have been in the freezer for longer than one night, leave to sit for 15min before serving.

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