A show-stopping dessert that combines cake, ice cream, and a fluffy meringue topping
Preparation Time: 30 minutes
Ingredients
For the Ice Cream Base:
300ml double cream
300ml milk
1 vanilla pod
3 free-range egg yolks
275g caster sugar
For the Meringue:
3 free-range egg whites
275g caster sugar
For the Cake Base:
1 ready-made sponge cake (20cm in diameter)
3 tbsp cherry jam
1. Prepare the Ice Cream: Heat the cream and milk in a saucepan with the vanilla pod until just below boiling. Let it cool for an hour, then remove the vanilla pod
2. Whisk the egg yolks and sugar until pale, then gradually mix in the warm cream mixture
3. Heat the mixture gently until it thickens, then cool and chill overnight
4. Churn the custard in an ice cream machine until thick, then freeze until needed
5. Make the Meringue: Whisk the egg whites until stiff peaks form, then gradually add the sugar, whisking until glossy
6. Assemble the Baked Alaska: Spread the jam over the sponge cake, then arrange scoops of ice cream on top
7. Cover the ice cream completely with meringue, ensuring no gaps
8. Bake: Preheat the oven to 200°C (400°F) and bake for 8-10 minutes until golden brown
