FESTIVE BAKED ALASKA
This gloriously squidgy hot and cold ice cream bombe with meringue uses up leftover Christmas cake
Provided by Silvana Franco
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Line a 900ml pudding basin or deep cereal bowl with a double layer of cling film. Scoop the caramel ice cream into the bowl, patting it down well. Top with the conserve, followed by the vanilla ice cream. Pat down firmly, cover with cling film and freeze for at least 2 hrs or, better still, overnight.
- Heat oven to 200C/180C fan/ gas 6. Whisk egg whites until stiff, then slowly whisk in the sugar until firm and glossy. Slice the cake and arrange on a baking parchmentlined baking sheet, to make a round the same size as the top of the ice-cream bowl. Press together well to make sure there aren't any gaps.
- Lift ice cream out of bowl, remove cling film and turn onto the cake. Spread the meringue evenly over the ice cream and cake, making sure there are no gaps. Bake for 4-5 mins until nicely coloured. Serve immediately.
Nutrition Facts : Calories 609 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 95 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium
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