Mastered our foolproof way with meringue? Then now be a retro queen with this lovely old-fashioned dish of baked Alaska.
Serves 4
Less than 30 minutes
1. Using a 7.5cm cutter, stamp out 4 rounds from a sponge flan case.
2. Spread each with 1/2 tbsp raspberry jam and top with vanilla ice cream. Open-freeze on a lined baking tray for 15 minutes.
3. Preheat the oven to 230°C/fan210°C/gas 8. Make a basic Swiss meringue, but use 2 egg whites and 115g sugar.
4. Spoon into a large piping bag with a 1cm fluted nozzle. Pipe meringue around each sponge, spiralling up to cover the ice cream.
5. Bake for 3-4 minutes.
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