Ingredients
For the baked Alaska
2 free-range egg whites
115g/4oz caster sugar
300g/10½oz vanilla ice cream
For the almond brittle
85g/3oz caster sugar
50g/2oz whole blanched almonds
Method
1. For the baked Alaska, place the egg whites into a clean bowl and whisk until stiff peaks form when the whisk is removed.
2. Gradually whisk in the sugar until it is all incorporated and the mixture is glossy and stiff. Spoon into a piping bag.
3. Place the ice cream in a block in the middle of a serving plate and pipe the egg white mixture on top of the ice cream to completely cover. Use a mini-blowtorch to brown the meringue all over.
4. For the almond brittle, place the sugar into a non-stick frying pan and heat gently. When the sugar has melted and is beginning to turn a caramel colour, add the almonds and stir well to coat them all.
5. Pour onto a non-stick mat or baking sheet and leave to cool.
6. To serve, break the brittle into pieces and scatter over the baked Alaska.
