Annie Bell's Chocolate Brownie Alaska
Over a year ago
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Ingredients
Accompaniment
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Method
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Have ready a small baking sheet or suitable baking dish that will fit in the freezer and hold the brownie layer with room for the layer of meringue.
Remove the brownie from its packaging, place on the baking sheet. Remove the tub of ice cream from the freezer and leave it to soften for 20-30 minutes. Invert the ice cream on top of the brownie, smooth it into an even rectangle using a spatula and return to the freezer for 45 minutes.
Meanwhile, preheat the oven to 240C/220C fan/gas 9 and make the meringue. In a large bowl, whisk the egg whites until stiff. Gradually sprinkle over the sugar, whisking between each addition until you have a stiff and glossy meringue.
Remove the partially assembled alaska from the freezer. Smooth the meringue over the top and sides, sculpting a few peaks and enclosing the brownie and ice cream. Bake for 3-4 minutes until the meringue is set and turning a pale gold. Serve straight away.
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