Ingredients
- For the baked Alaska
- 50ml/2fl oz water
- 225g/8oz white
caster sugar - 4 free-range
egg whites - 75g/3oz
hazelnuts, finely chopped - 1 small ready-made
chocolate sponge - 500ml/1lb 2oz vanilla
ice cream - 500ml/1lb 2oz toffee
ice cream
- For the toffee sauce
- 500ml/18fl oz
double cream - 175g/6oz
demerara sugar - 175g/6oz
butter - 1 tbsp
golden syrup - 1 tbsp
black treacle
- 500ml/18fl oz
Preparation method
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, then increase the heat so that the syrup boils rapidly.
For the toffee sauce, pour the cream into a pan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
To serve, cut wedges of baked Alaska and place on serving plates. Drizzle the sauce over the top.