150 ml sugar
75 ml milk
225 ml flour
1 tsp baking powder
1 tbsp cocoa powder
75 g melted butter
1 tsp vanilla
500 ml good vanilla ice cream
200 g jam(black cherry,plums or raspberries)
4 tbsp Kirsch or Cointreau
4-8 tbsp strong coffee
3 egg whites
125 g sugar
1-2 tbsp lemon juice
Line 4 ramekins (175 ml) with cling film.
Divide the ice cream between them,leaving the hollow into the middle.
Spoon the jam into the ice cream hollows,cover & freeze overnight.
For base heat the oven 225 C.
Whisk the egg with sugar until very stiff.
Mix in another bowl the flour ,cocoa powder & baking powder.
Add into the egg mixture.
In the end add melted butter & vanilla.
Pour on to the small prepared baking tray (25x25 cm) & bake for 15 min.Cool.
Before serving cut out the rounds for alaska base.
Moisten each with 1 tbsp kirsch & 1-2 tbsp of coffee.
Beat the egg whites until soft peaks form.
Gradually add sugar,then lemon juice,whisking until meringue is thick & glossy.
Turn 1 ice cream out onto each round of cake,peeling off the cling film,then spread over the meringue until completely covered.
Wave a cook’s blow-torch lightly & quickly over each meringue to colour. This only takes seconds – take care to avoid over-scorching.You can also use grill.
Serve at once.