A serious 70s classic this one – but one we feel should be revived! This version is very straightforward – apart from making simple meringue it’s really just a case of assembling ingredients. Did you know Baked Alaska is also called Norwegian Omelette?
Get everything weighed & measured before you start assembling. That way once you’ve put the ice cream on top of the fruit layer you can quickly add the meringue and get it in the oven before the ice cream melts.
Ready-made large sponge flan case
Approx. 300g strawberries, cut into chunks (about one punnet – or however much you’d like)
Approx. 150g raspberries (about one punnet – or however much you’d like)
1tbsp caster sugar and 1 dessert spoon balsamic vinegar (for macerating the strawberries – optional)
4 egg whites
170g caster sugar
Preheat the oven to 220C / Gas 7.
Macerate your strawberries. Sprinkle with the caster sugar, stir, and leave for 10 minutes. Then add the balsamic vinegar and leave for a further 10 minutes. This step is optional.
Make the meringue. Beat the egg whites until stiff, then fold in the sugar and beat again until glossy.
Assemble. Put the flan case onto an oven tray or similar. Lay the strawberries and raspberries onto the flan (you can also use cherries). Scoop out scoops of ice cream (as much as you want!) and place on top of the fruit layer. Then spoon meringue over the ice cream and flan case to cover everything.
Cook. Quickly put into the oven and heat for 3-5 minutes until the meringue is lightly browned.