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.
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To serve, cut wedges of baked Alaska and place on serving plates. Drizzle the sauce over the top.