- 100ml Water
- 450g Caster sugar
- 4 free-range egg whites
- 1 Box amoretti biscuits crushed
- 12 Scoops Pistachio ice cream
- 6 Passion fruits
For the baked Alaska, place the water and sugar into a pan and bring to the boil. Skim the surface and wipe the sides of the pan with a wet pastry brush to remove any sugar crystals, and then increase the heat so that the syrup boils rapidly. Insert a sugar thermometer. When the sugar mixture reaches 110°C/225°F beat the egg whites with an electric mixer until stiff peaks are formed. When the sugar mixture reaches 121°C/250°F remove from the heat. It will have formed syrup.
Turn the electric mixer onto the lowest setting then pour the sugar syrup into the egg whites in a thin, steady stream, continuing to beat until all the syrup is incorporated. Continue to beat at a slow speed until the mixture is almost cold, this can take up to 15 minutes.
Place the crushed biscuits onto a square off grease proof paper and top with a scope of ice cream. Pipe the meringue around the ice cream, covering completely from top to bottom. Store in the freezer.
To Serve: Glaze the meringue with a mini-blowtorch, or bake briefly in a very hot oven.
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