Baked Alaska

Ice cream dome

• 1 kg Vanilla ice cream

Sponge base

• 60 g Unsalted butter
• 60 ml Whole milk
• 1 tsp Vanilla extract
• 90 g Plain flour
• 1 pinch Fine sea salt
• 3 Egg
• 90 g Caster sugar

Meringue

• 4 Egg
• 200 g Caster sugar
• 1 pinch Fine sea salt
• 1 tsp Vanilla extract

1. Line a medium bowl with a double layer of cling film, leaving plenty overhang. Soften the vanilla ice cream for 5 minutes until scoopable, then pack it firmly into the bowl and smooth the top. Cover and freeze until very firm, at least 2 hours.
2. Heat the oven to 180°C (355°F). Grease and line a 20 cm cake pan. Melt the unsalted butter with the whole milk, then stir in the vanilla extract and keep warm.
3. Sift the plain flour with the fine sea salt. In a stand mixer, whisk 3 eggs with 90 g caster sugar for 5 to 7 minutes until very pale, thick, and the mixture leaves a ribbon on the surface. Sift over the flour mixture and fold gently until just combined.
4. Pour the warm butter and milk mixture down the side of the bowl and fold in gently until the batter is smooth. Tip into the prepared pan and bake for 18 to 22 minutes until golden and springy to the touch. Cool in the pan for 5 minutes, then turn out and cool completely.
5. Once cool, trim the sponge into a neat round slightly larger than the ice cream dome, if needed. Place the sponge on a baking tray and freeze for 15 minutes so it is firm and cold. Keep the tray in the freezer while you make the meringue.
6. Heat the oven to 230°C (445°F). Separate 4 eggs, putting the whites into a clean bowl and saving the yolks for another use. Whisk the whites with a pinch of fine sea salt to soft peaks, then add 200 g caster sugar a spoonful at a time, whisking to stiff, glossy peaks; whisk in the vanilla extract.
7. Unmould the ice cream dome onto the frozen sponge, then work quickly to cover the ice cream and sponge completely with meringue, sealing right down to the tray. Use the back of a spoon to create swirls and peaks all over. Bake for 3 to 5 minutes until the meringue is browned in places, then serve straight away.

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