Baked Alaska

Method

1. Firstly, put the water in a pan, then add the sugar and glucose, if using. Place over a moderate heat and stir the mixture until it boils. Skim the surface and wash down the sugar crystals which form inside the pan with a brush dipped in cold water. Now increase the heat so that the syrup cooks rapidly. Insert the sugar thermometer to check the temperature.

2. When the sugar reaches 110C, beat the egg whites in an electric mixer until stiff. Take the sugar off the heat when it reaches 121C. When the egg whites are well-risen and firm, set the mixer to the lowest speed and gently pour on the cooked sugar in a thin stream, taking care not to let it run onto the whisks. Continue to beat at low speed until the mixture is almost completely cold; this will take about 15 minutes. The meringue is now ready to use.

3. Place the sponge disc on the plate and soak well in brandy. Spoon on the vanilla ice cream and top with the strawberries over and around he edge. Spread with the Italian Meringue all over using a palette knife to seal in the ingredients. Place the remainder of the meringue in a piping bag with a star nozzle and pipe around the edge and on the top. Blow torch the meringue to colour.

4. To make the raspberry sauce, simply push the raspberries through a sieve and add the sugar and water. Garnish the baked Alaska with the remaining strawberries around the plate and drizzle with the raspberry sauce. Serve immediately.