Dessert  Recipes - Raspberry Baked Alaska Recipe

Ingredients

• Oil, for greasing

• 175 g/6 oz/3/4 cup caster (superfine) sugar

• 50 g/2 oz/1/2 cup self-raising flour

• 2.5 ml1/2 tsp baking powder

• 50 g/2 oz/1/4 cup soft tub margarine

• 1 egg

• 15 ml/1 tbsp kirsch or raspberry liqueur

• 4 egg whites

• 500 ml/17 fl oz/2 1/4 cups Raspberry Ripple Ice Cream

• 350 g/12 oz raspberries

• Whole blanched almonds, to decorate

---

Method:

1. Grease an 18 cm/7 in sandwich tin (pan) and line the base with greased greaseproof (waxed) paper.

2. Put 50 g/2 oz/1/4 cup of the sugar in a bowl with the flour, baking powder, margarine and whole egg. Beat well until smooth with a wooden spoon or hand beater.

3. Turn into the prepared tin and level the surface. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 15-20 minutes until risen, golden and the centre springs back when lightly pressed.

4. Turn out on to a wire rack, remove the paper and leave to cool. When ready to serve, place on an ovenproof serving dish and sprinkle with the kirsch or raspberry liqueur.

5. Whisk the egg whites until stiff. Whisk in half the remaining sugar until stiff and glossy. Fold in the remainder with a metal spoon.

6. Pile the ice cream up on the centre of the sponge round. Cover all over with the raspberries. Smother completely in the meringue mixture and decorate with a few blanched almonds.

7. Bake in a preheated oven at 230°C/450°F/gas mark 8 for about 5 minutes until the peaks of the meringue are just turning color. Serve straight away.