https://www.cutoutandkeep.net/projects/mango-and-ginger-baked-alaska • Posted by A Bite To Eat
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.
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.
Shortly before you are ready to serve the Baked Alaska…
Whisk the 4 egg whites until firm peaks form when the whisk is removed.
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.
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.
Continue beating for about five minutes or until the meringue has cooled.
Remove the froyo from the tub and place on the ginger cake.
Pipe or spread the Italian meringue all over leaving no gaps.
Brown the outside with a blowtorch, or alternatively, place in an oven preheated to 200C/400F/Gas 6 for 8-10 minutes.
EAT!