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Baked Alaska #2

ingredients

serves 6 - 8
900 ml (1 1/2 pt) vanilla or chocolate ice cream
3 eggs
75 g (3 oz) sugar
65 g (2 1/2 oz) plain flour
30 g (2 tbsp) unsweetened cocoa powder
approx 225 g (1/2 lb) fruit (strawberries, bananas, raspberries, or cherries, or a mixture)
60 ml (4 tbsp) Marsala or sweet sherry
4 egg whites
225 g (8 oz) sugar

method

1. Pack the ice cream into a 450 g (1 lb) loaf tin lined with non-stick paper or foil. Freeze overnight.

2. Put the eggs and sugar into a bowl and whisk until thick and creamy, and the whisk leaves a trail.

3. Sieve the flour and cocoa together and fold gently into the mixture.

4. Turn into a greased and lined 23 cm (9 in) tin. Bake at 200°C (400°F) Gas 6 for 12-15 minutes. Cook and remove paper.

5. Prepare the fruit by slicing and removing stones if necessary. Put into a bowl with the Marsala or sherry.

6. Whisk the egg whites until stiff. Whisk in the sugar a little at a time. Spoon the meringue into a piping bag fitted with a large star nozzle.

7. Trim the edges of the sponge, then cut 2.5 cm (1 in) strips from each of two sides of the cake to make an oblong slightly larger than the ice cream block.

8. Put sponge on an ovenproof serving dish. Spoon the fruit and juices over the sponge.

9. Remove the ice cream from the freezer and turn it onto the sponge. Remove the paper or foil.

10. Quickly pipe the meringue decoratively over the ice cream, covering it completely.

11. Bake at 230°C (450°F) Gas 8 for 3-5 minutes until lightly browned. Serve immediately.

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