Ingredients
1 chocolate muffin, sliced in half, horizontally
1 large scoop strawberry ice-cream
2 free-range egg whites
100g/3½oz caster sugar
Method
1. Lay one of the pieces of muffin inside an 8cm(3in) chefs' ring.
2. Top with the strawberry ice-cream and press down with the other side of the muffin.
3. Place in the freezer while you make the meringue mixture.
4. Whisk the egg whites to form stiff peaks. Add the sugar one tablespoon at a time, whisking as you go, until you have a glossy thick meringue.
5. Remove the baked Alaska base from the freezer and top with the meringue.
6. Brown the outside of the meringue until it's golden, using a mini blowtorch or by placing under a very hot grill for a few seconds.
7. Serve immediately.
