Baked Alaska!!

This is a recipe which caught my husband's interest while we were watching masterchef Canada...this was a pressure test dish....I found it interesting too...my husband asked me if I could try making it...so I accepted his request and got my hands on to it...though didn't make all the Elements at home...the icecream was store bought but the choco chip muffins and the Italian meringue was made at home....
This dessert is actually not that difficult to make but only has few layers and technique to it...and should be made with patience..

After I cut it open All of us were super excited to see the outcome....mission accomplished and I was elated with happiness....and so were my kids and hubby...

Coming to the recipe 

This has 3 elements 

ICE CREAM (any flavour)

CAKE ( any flavour)

ITALIAN MERINGUE 

INGREDIENTS:

Serves 5-6 

6 chocolate muffins

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Mango icecream  (store bought)

4 egg whites 

50 grams sugar 

50 ml water 

6 inch diameter bowl 

Cling film 

METHOD: 

In a glass bowl place a layer of cling film and layer 2 cm thick slices of chocolate muffins then place Mango icecream layer on it again a layer of chocolate muffins and then layer Mango icecream and then cover with muffins again...make sure all layers are packed nice and tight...cover the layer with cling film so that it doesn't dry them and keep in freezer to set for atleast an hour..Now start making meringue ...

In an electric mixer whip the egg whites on medium speed and simultaneously in a pan add sugar and water and put on medium heat let the sugar dissolve and start bubbling...now when half way through whipping whites slowly pour the dissolved sugar so as it does not scramble the whites and only cook it with a slow process and gives a nice glaze to the whites...

Now once u achieve stiff peaks put the meringue in a piping bag ...pull out our icecream cake which would be set firm out from the freezer and invert it out on a plate and remove the cling wrap now pipe the meringue over it and caramelize it with a blow torch...if u do not have a blow torch then put it under the grill for 5-10 Mins or until the meringue turns golden....

Put it back in the refrigerator for 30 Mins and serve cold...!!enjoy!!