Mango And Ginger Baked Alaska


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• Step 1

  Buy a large tub of Frisky Froyo in Alphonso Mango flavour (we’ve gone for a Natural/Mango swirl). Ensure that you get it home as soon as possible and then place it in the freezer for at least two hours to harden.


• 

  Step 2

  Cut out a circle of ginger cake, about the same diameter as the froyo tub. 

At this stage we find it helps to make yourself a cup of tea & eat the remaining pieces of gingerbread. 



• Step 3

  Shortly before you are ready to serve the Baked Alaska…



• 

  Step 4

  Whisk the 4 egg whites until firm peaks form when the whisk is removed.


• Step 5

  If you are a champion multi-tasker, you can begin heating the sugar and water whilst you beat your eggs; as soon as the syrup reaches 121c remove the pan from the heat.


• Step 6

  Immediately resume whisking the egg whites with the beater at its
lowest speed, and gradually (and very carefully!) pour the sugar syrup in a steady stream.

• Step 7

  Continue beating for about five minutes or until the meringue has
cooled.


• 

  Step 8

  Remove the froyo from the tub and place on the ginger cake.


• 

  Step 9

  Pipe or spread the Italian meringue all over leaving no gaps. 


• 

  Step 10

  Brown the outside with a blowtorch, or alternatively, place in an oven preheated to 200C/400F/Gas 6 for 8-10 minutes.


• Step 11

  EAT!

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