Baked Alaska with Raspberries and Dulce de Leche Sponge

BY RACHEL GREEN

Makes 6

Ingredients

• 75g butter, softened, plus extra for greasing

• 30g golden syrup

• 1 397ml tin caramel condensed milk

• 2 eggs, beaten, plus 6 egg whites

• 100g self-raising flour

• 340g caster sugar

• 6 tbsp raspberry jam

• 6 scoops of vanilla bean ice-cream

Preheat the oven to 190°C/175°C fan.  Lightly grease a Swiss roll tin and line with baking parchment.

Method

In a mixing bowl, cream together the butter, syrup and condensed milk until  lighter and pale in colour.  With the mixer still running, gradually add the eggs to the creamed mixture and continue mixing until completely smooth.  Sift in the flour and mix for another minute or so.  Spoon the mixture into the Swiss roll tin and spread out evenly.  Bake in the preheated oven for 8-10 minutes until cooked and springy to the touch.  Remove the sponge from the tin and allow to cool on a wire rack.  Once cool, use a 10cm pastry cutter to cut out six rounds of sponge.

Put the egg whites into a mixing bowl and whisk to form stiff peaks.  Gradually add the sugar, whisking well after each addition until all the sugar has been incorporated and the mixture has taken on a glossy sheen.   

Spread a tablespoon of jam onto each sponge round and top with a full scoop of ice-cream.  Completely cover each one with the meringue mixture and place on a clean oven tray, lined with baking parchment.  Cook in the oven until the meringue has browned slightly (which should take around five minutes) and serve immediately.