Baked Alaska with Talley’s Ice Cream

Ingredients

750ml of Talley’s Ice Cream; we chose Wild Berry, Chocolate Ripple, and Vanilla
1 sponge cake
6 egg whites
250g caster sugar
Fresh cherries or summer fruit, to garnish
Brandy

Method

Slightly soften the ice cream, only enough to make it pliable.

Line a suitable sized bowl with cling film, allowing it to hang over the edge of the bowl.

Layer ice cream into the bowl and return to freezer.

Cut the sponge cake to fit the base of lined bowl.

Preheat oven to 230℃.

Whisk or beat egg whites in a clean bowl, adding caster sugar slowly until the meringue is stiff and glossy.

Remove ice cream from freezer, turn out onto cut sponge cake on an ovenproof serving dish.

Cover the whole ice cream dome and sponge with meringue, ensuring there are no holes or gaps.

Place into hot oven for about 5 minutes until golden. Keep an eye on it, as it may colour quickly.

To serve:
Place fresh cherries on top of the Baked Alaska, pour 50ml of warmed brandy over the dessert and light with flame.
Cut and serve with fresh summer fruits.