Baked alaska

3 egg whites.                                         500 ml or 1 large brick of vanilla ice cream

50 g castor sugar

1 round sponge cake (15 cm across)

1 Set the oven at hot. Lay several thicknesses of heavy paper on a baking sheet.

2 Make the meringue by whisking the egg whites until fairly stiff, then add ½ teaspoon of the castor sugar and continue whisking until it is quite stiff and will not fall out of the basin when it is tipped over. Fold in the rest of the sugar lightly, but reserve 2 tablespoons for dredging.

3 Place the cake on the baking sheet. Quickly spread the ice cream on the cake, leaving an edge of 2 cm all round.

4 Spread the meringue all over the ice cream and out to the edge of the cake. Dredge with the remaining sugar.

5 Set it in the oven for 5 minutes. Remove and serve immediately.

Bon appetite!