Classic pudding with raspberry sorbet and ice cream encased in meringue on a cake base.
Raspberry Baked Alaska
For the sponge
75g Ground Almonds
50g Icing Sugar
2 Egg Whites
Pinch of Salt
55g Caster Sugar
For the sorbet and filling
Juice of 1 Lemon
500g Vanilla Ice Cream
For the meringue
6 Egg Whites
340g Caster Sugar
Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line a 20cm wide bowl with cling film, freezing for at least 20 minutes.
For the sorbet and filling:
Blitz together the raspberries and lemon juice.
Strain and discard the seeds.
Gently heat 200g sugar and 270ml water in a saucepan until the sugar dissolves.
Increase the temperature and continue to heat until the mixture has reduced by about two thirds (or until a syrup has formed).
Remove the pan from the hob and whisk the syrup into the raspberry purée.
Freeze for 4 hours, giving the sorbet a quick stir every 60 minutes.
Transfer the sorbet into the chilled bowl.
Top with a thick layer of ice cream before returning the bowl to the freezer.
For the cake:
Make the cake by mixing the ground almonds and icing sugar.
In a separate bowl, beat the egg whites and salt until frothy.
Add 55g of caster sugar a little at a time, continuing to whisk until stiff peaks form.
Fold the egg mixture into the dry ingredients before transferring the batter to a 20cm round cake tin lined with baking paper.
Bake in the oven for 20 minutes.
When the cake is completely cool, remove the bowl from the freezer and place the cake on top of the ice cream layer.
Return the bowl to the freezer as you mix the meringue.
For the meringue:
Whisk the egg whites until frothy.
Add 340g of caster sugar a little at a time while the mixer is still running.
Mix for a further 5 minutes or until the meringue is thick and glossy.
Remove the bowl from the freezer and carefully turn the dessert out onto a plate, discarding the clingfilm.
Spread a thick layer of meringue over the dessert before crisping the exterior using a culinary blowtorch.