Baked Alaska

Instructions

1. Step 1

   Preparing the base: you’re going to be using bought ice cream and cake so it’s worth spending a little time making a perfect shape for the meringue to pipe on. Line 4 100ml ramekins with clingfilm then put a scoop of ice cream in each. Mould it to the shape of the ramekin then fold over the clingfilm and put back in the freezer until you need it.

2. Step 2

   Use a ramekin as a template and cut 8 circles of cake the same size as the ice cream. If you want to prep ahead, wrap these in clingfilm so they don’t dry out.

3. Step 3

   Macerating the berries: cut the berries in half and lay cut-side up on a plate with the basil leaves. Sieve the icing sugar over the top and leave to macerate for 15-20 minutes.

4. Step 4

   Making the meringue: this is a variation on Italian meringue – traditionally this means pouring a hot sugar syrup onto whisked egg whites but this way is a lot simpler and a lot less tricky. Heat the oven to 200C/fan 180C/gas 6. Put the sugar on a baking tray and heat in the oven for 10 minutes.

5. Step 5

   Wait 5 minutes then whisk the egg whites with a squeeze of lemon juice until they are almost stiff peaks then throw in all of the hot sugar and continue whisking until stiff and shiny. This will help stabilise the meringue and make it easier to pipe.

6. Step 6

   Building the Alaskas: take the ice cream out of the freezer and unmould from the ramekins. Put a disc of cake on each plate, then a disc of ice cream, then another disc of cake. You could just spread your meringue on now with a palette knife but we think it looks better piped and you haven’t done much work so far so it’s worth making an effort for this bit.