If you’re looking for the perfect summer dessert which gives your dinner table maximum impact for minimum effort, then try Debbie’s Dainty Baked Alaska.
1 shop bought block Madeira cake
3 tablespoon fruit jam
6 scoops vanilla ice cream
6 egg whites
250g golden caster sugar
Slice the Madeira cake into six thick slices and cut a small circle, the size of an ice cream scoop, out of each.*
Place circles on a baking tray lined with baking paper
Spread each circle with 1/2 tablespoon of jam.
Add a scoop of ice cream to each circle and freeze for at least one hour, until you are ready to serve.
Preheat oven to 200C.
Whisk the egg whites to soft peaks and add the sugar in four separate batches, whisking continually.
Once all the sugar has been added you will have a stiff shiny mixture.
Remove ice cream puddings from freezer and cover each with meringue – leaving spiky edges will give a nice crunchy texture once baked.
Bake for 3-4 minutes until the meringue has browned slightly.
For added pizzazz, you can add a little alcohol to each pudding and set alight.
* The leftover sponge can be used to make a trifle.