Raspberry Baked Alaska

Method

1. Whisk the egg whites with the caster sugar in a clean bowl until the mixture forms stiff peaks.
2. Add the sugar and whisk again until the mixture forms stiff peaks and is smooth and shiny.
3. Place the sponge on to a heatproof serving plate and spoon over the jam - use raspberry jam if you can.
4. Top each one with a large scoop of ice cream then cover with the raspberries.
5. Transfer the meringue mixture into a piping bag and pipe the meringue around the ice cream, covering from top to bottom.
6. Glaze the meringue with a blow torch, or briefly in a hot oven until the surface of the Alaska is golden brown.

I used a plain 7 inch sponge cake about 1 inch thick. A small bought sponge flan will do the job too. If you want to make the sponge cake yourself, try this recipe.