Baked Alaska Recipe
240g (1 1/3 cups) dried mixed fruit
60ml (1/4 cup) brandy
1 teaspoon ground cinnamon
85g (1/2 cup) blanched almonds
1L (4 cups) good-quality vanilla ice-cream
50g (1 cup) amaretti biscuits, lightly crushed
8 slices brioche or Madeira cake
4 egg whites
215g (1 cup) caster sugar
Baked Alaska Recipe
Combine the dried fruit, brandy and cinnamon in a bowl. Set aside for 1 hour to soak.
Meanwhile, preheat oven to 200°C. Place the almonds on a baking tray. Bake in oven for 5 minutes or until toasted. Set aside to cool. Finely chop.
Remove the ice-cream from the freezer. Set aside for 20 minutes to soften. Transfer to a large bowl. Add the fruit mixture, almonds and amaretti, and stir until well combined. Spoon into an airtight container. Place in the freezer for 4 hours or until firm.
Scoop 8 large balls from the ice-cream mixture and place on a baking tray. Freeze for 8 hours or until firm.
Use an 8.5cm-diameter round pastry cutter to cut 8 discs from the brioche or Madeira cake. Place discs on a baking tray.
Preheat oven to 220°C. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Gradually add the sugar, a little at a time, beating well after each addition, until the sugar dissolves and the mixture is firm and glossy.
Top each brioche disc with an ice-cream ball. Roughly spread the meringue mixture over the ice-cream balls to cover completely. Bake for 2-3 minutes or until the meringue is golden. Divide among serving plates. Serve immediately
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