Baked Alaska

Directions

• Firstly cut out the shapes of your sponge using the open end of the container you are using for your Baked Alaska. Cut out however many you want to make.
• Now,to prepare the Ice cream. It is best to let the ice cream soften slightly before you scoop it.Line a container (whatever size you want) with 2 layers of clingfilm, making sure you have enough to wrap over when you have finished
• Scoop your first choice of ice cream into the layered container and push it down with an ice cream scoop or the back of a spoon so that it is squashed snuggly and takes the shape of the container.
• Make an indentation in the middle of the ice cream and add the second flavour, again squash it down to the shape of the container.
• on top of the second scoop add 1 layer of fruit salad just covering the ice cream and then the sponge. You can soak the sponge with some juice from the fruit if desired.Press the sponge down firmly (you really want the base of the sponge to be level with the container.
• Wrap the overlapping clingfilm to cover the sponge and press down again.
• Place in the freezer for at least an hour longer will be fine.
• 10 minutes before you get the ice cream and sponge out of the freezer begin to make your Italian meringue
• Get the ice cream from the freezer and unwrap the clingfilm from the top, turn over onto your serving plate and remove the clingfilm from the ice cream
• Take a piping bag with a medium-sized star nozzle and pipe the meringue all over the ice cream. (The pattern is your choice whether it be straight up and down, swirls, or around) Just make sure all the ice cream is properly covered.
• The next part is your personal choice. You can either place the finished Alaska’s under a very hot grill to brown the meringue (Taking literally seconds) or using a kitchen blowtorch carefully colour the meringue with a back and forth motion being careful not to get to close to the meringue.
• Serve and enjoy