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Baked Alaska #3

Preparation time 15 minutes,
Cooking time 3 - 5 minutes,
Oven temperature 230°C, 450°F, gas 8,
Calories 695 per portion

ingredients

serves 4
1 bought or home-made 20 cm (8 in) sponge flan case
1 tablespoon sherry
1 litre (35.2 fl oz) block raspberry ripple ice cream
3 egg whites
150 g (5 oz) caster sugar

method

1. Place the flan case on a baking tray and sprinkle over the sherry.

2. Scoop the ice cream on to the base and smooth over with a knife to make an even round. Freeze to harden again.

3. Whisk the egg whites until they form stiff peaks. Whisk in the sugar a little at a time. The mixture should be thick and glossy.

4. Quickly spoon or pipe the meringue on to the ice cream and sponge to cover it completely.

5. Bake in a hot oven for 3-5 minutes until the meringue is golden. Serve immediately.

Freezer Tip
For a dinner party, the baked alaska can be prepared in advance, covered with meringue, then open frozen ready to be put in the oven at the last minute.

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