This classic dessert works as a year round showstopper for both adults and kids, and can easily be rustled up for a few bargain ingredients. Ice cream and sponge, covered in a thick, hot, pillowy layer of meringue hits all the right spots. It doesn’t keep so make sure you’ve got a few bellies to fill when you make it – or a very large appetite if you’re cooking for one!
- 200g sponge flan case (if you prefer you can make your own, like this one)
- 4 tbsp jam (choose your favourite flavour)
- 1 litre vanilla ice cream block
- 6 egg whites (save the yolks for scrambled eggs or omelettes)
- 275g caster sugar
Heat the oven to 220°C
- Start with you sponge base. Put it on a large baking tray and gently spread the jam over the surface, you can go around the sides if you wish. If your jam is too thick to spread, warm it slightly in a microwave for 20 seconds or in a small pan on a low heat.
- Now place the ice cream on top of of your jam covered sponge, you might have to cut the block to make sure it fits – the ice cream should not extend over the edges of the sponge. Place the sponge and ice cram in the freezer while you make the merigngue.
- Beat your egg whites using a whisk or mixer until they are are stiff and stand in peaks when you lift the beater out.
- Gradually add the caster sugar, a large spoonful at a time and gently whisk through the egg whites until you all the sugar has been mixed in.
- Take your sponge and ice cream out of the freezer and, moving swiftly, cover in the meringue. Make sure there are no holes in the meringue!
- Place your Alaska in the oven and bake on a high heat for 6-8 minutes, just until the meringue begins to take on a little colour.
- Take to the table and serve in thick slices.