Baked Alaska

Method

1. Preheat your oven to 180ºC/gas mark 4 and line an 8-inch round tin with parchment.

2. Whisk the eggs and sugar until light and fluffy and a trail is left from the whisk.

3. Sieve the flour into the bowl and fold it in.

4. Scoop the mixture into the prepared tin.

5. Place in the centre of your oven and bake for about ten minutes or until it springs back when touched in the centre.

6. Remove from the tin when it is cool enough to handle and set it aside on a wire rack to cool completely.

7. To make the compote stew the raspberries gently for three minutes and then stir in the honey. Set aside to cool.

8. Place the sponge on a large plate or serving tray and coat in the compote. Allow it to soak in as you make the meringue.

9. To make the meringue, beat the egg whites until completely stiff and beat in the caster sugar and vinegar.

10. When you are ready to serve your Baked Alaska, place the ice cream on top of the sponge.

11. Heat your oven to 220ºC/gas mark 7.

12. Cover the ice cream and sponge completely with the meringue. Swirl it around.

13. Put the whole thing into the oven and bake for about 5 minutes until the tips of the meringue are golden.

14. Serve straight away.