Dessert  Recipes - Coffee Maple Pecan Alaska Recipe

Ingredients

• 100 g/4 oz/1 cup plain (all-purpose) flour

• A pinch of salt

• 50 g/2 oz/1/4 cup butter, diced

• 90 g/scant 1/2 cup caster (superfine) sugar

• 40 g/1/3 cup pecan nuts

• 1 egg yolk

• 15 ml/1 tbsp water

• 3 egg whites

• 500 g/17 fl oz/2 1/4 cups Coffee Ice Cream

• Maple syrup, to serve

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Method:

1. Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles breadcrumbs.

2. Stir in 15 ml/1 tbsp of the sugar. Chop 25 g/1 oz of the pecans and stir into the mixture. Add the egg yolk and water and mix to form a firm dough.

3. Knead gently on a lightly floured surface. Place on a greased baking (cookie) sheet and roll out to a rectangle about 15 x 10 cm/6 x 4 in.

4. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 30 minutes until pale golden brown. Allow to cool slightly, then transfer to a wire rack until completely cold.

5. Place on an ovenproof serving plate. Whisk the egg whites until stiff. Whisk In half the remaining sugar until stiff and glossy. Fold in the remaining sugar.

6. Put the ice cream on the shortcake base, either in a block or in scoops. Cover completely with the meringue mixture and decorate with the remaining pecans.

7. Bake immediately in a hot oven at 230°C/450°F/gas mark 8 for about 3-5 minutes until just turning color. Serve immediately with maple syrup.