Baked Alaska

Ingredients:
- one large bowl
- some different kinds of ice creams, the more colour the better!
- for the base I used some home made brownies

for the Merinque:
- 4 egg whites
- 200g caster sugar
- a squeeze lemon juice

Directions:
First I baked the brownies and let it cool off.
Then I took the icecream out of the freezer and put it in the bowl, layer for layer.
The last layer are the brownies, which is actually the bottom of the baked alaska.
Then put the whole bowl back in the freezer.
You can take it out the freezer when the merinque is ready to put on.

Making the Meringue:
This is a variation on Italian meringue, traditionally this means pouring a hot sugar syrup onto whisked egg whites but this way is a lot simpler and a lot less tricky.
Heat the oven to 180C. Put the sugar on a baking tray and heat in the oven for 10 minutes.
Wait 5 minutes then whisk the egg whites with a squeeze of lemon juice until they are almost stiff peaks then throw in all of the hot sugar and continue whisking until stiff and shiny. This will help stabilise the meringue and make it easier to pipe.

Finishing the dish:
Now, using a blowtorch, brown all over the outside of the meringue so it catches on all the peaks. Done!!

Now, take a look at my result: