Ingredients
- 8 oz (225g) white sugar
- 2 fl oz (50ml) water
- 1 small readymade chocolate cake
- 4 egg whites
- 3 oz (75g) finely chopped hazelnuts
- 1 lb 2oz (500 ml) vanilla ice cream
- 1 lb 2oz (500 ml) caramel ice cream
- Mandarin segments, for garnish (optional)
For the Caramel Sauce
- 18 fl oz (500 ml) heavy cream (or double cream)
- 6 oz (175g) butter
- 6 oz (175g) brown sugar
- 1 tablespoon molasses (or black treacle)
- 1 tablespoon golden syrup (or equal parts honey and corn syrup)
Method
- Put the sugar and water in a pan and bring the mixture to a boil.
- Let it boil rapidly, wiping the sides down with a wet pastry brush occasionally.
- Check with a candy thermometer to see when the mixture reaches 225 degrees F (110 degrees C).
- When it does, it's time to beat the egg whites until you get stiff peaks.
- When the sugar mixture reaches 250 degrees F (120 degrees C) take it off the heat.
- Pour the sugar mixture into the egg whites in a thin stream, beating with an electric mixer on the lowest setting.
- Keep going for 15 minutes or until the mixture is nearly cold.
- Fold in the nuts, then spoon this mixture into a plain nozzle-tipped piping bag.
- Put the cake on a serving plate and top with vanilla and caramel ice cream.
- Pipe the meringue all over it to cover.
- Use a mini-blowtorch to glaze the meringue.
- If you don't have one, you can pop it in a hot oven briefly.
- For the sauce, warm the cream in a pan, then whisk in the butter and sugar until melted.
- Whisk in the molasses and syrup.
- Serve the baked Alaska in wedges with the sauce drizzled around or over it.
- You can garnish the plates with mandarin segments, blackberries or another fruit, if liked, or with fresh mint sprigs.