erves: 4 to 6
Ingredients
650ml vanilla ice cream
4 tbsp Marsala
4 medium egg whites
225g caster sugar
Flaked almonds
Icing sugar
Method
1. Preheat the oven to 230°C, gas mark 8. Set a 650ml vanilla ice cream brick on a large ready-made sponge flan case and trim the sponge around it, leaving a 2cm border all round. To make individual cakes, cut the ice cream brick into 6, place on the sponge and cut around each, leaving a 1cm border. Return the ice cream to the freezer.
2. Sprinkle the sponge or sponges with 4 tbsp Marsala, wrap in clingfilm and set aside while you make the meringue: whisk 4 medium egg whites until stiff, then add 225g caster sugar, a little at a time, still whisking, until all the sugar has been added and you have a thick, glossy meringue.
3. Now assemble the Alaska: put the sponge or sponges on a baking tray lined with greaseproof paper. Put the ice cream on top of the sponge, then pile the meringue on top and over the sides, covering the cake and ice cream. Sprinkle with flaked almonds and bake for 3-4 minutes or until well browned. Dust with icing sugar and serve immediately.
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