Look no further than this show-stopping classic designed by Siúcra and celebrity chef Catherine Fulvio which isn’t as complicated as you may think, making it the perfect dessert to end a dinner party.
(makes approximately 24 )
For the lime cake
120g Siúcra Caster Sugar
150g plain flour
50g butter, melted
2 limes, zest only
For the compote
100g strawberries, roughly chopped
1 tsp vanilla extract
160g Siúcra Golden Granulated Sugar
For the Baked Alaska
300g Siúcra Caster Sugar
5 egg whites
1 x 500g firm block vanilla ice-cream
To prepare the cake
Pre-heat the oven to 190°C/fan 170°C/gas 4. Line a 20cm x 20cm square tin with parchment paper.
Place the Siúcra Caster Sugar and eggs in a mixer and whisk until pale and fluffy.
Fold in the flour, melted butter, and lime zest.
Pour into the baking tin and bake for 16 to 18 minutes, or until risen and springy to the touch. Remove from the oven and set aside to cool.
To prepare the compote
Put the berries into a medium saucepan, pour over the vanilla, and add Siúcra’s Granulated Sugar.
Slowly heat and simmer for about 10 minutes until the berries are just cooked.
Leave to cool completely.
When you are ready to serve, preheat the oven to 240°C/fan 220°C/ gas 6.
To prepare the meringue
Whisk the egg whites in a large clean bowl, using a mixer, add Siúcra’s Caster Sugar a spoonful at a time until stiff glossy peaks form.
Cut small circles of sponge cake out using a cutter.
Place onto a baking tray, spoon compote onto the cake base and shape the ice cream to fit on the sponge cake.
Spread half of the meringue mixture over the ice cream and sponge base with a spatula, ensuring there are no gaps. Spoon the remaining meringue into a piping bag fitted with a star nozzle and pipe small rosettes over the meringue.
Bake in the oven for about 2 - 3 minutes until golden and keep an eye on them.
If you have a blow torch, then slowly brown the meringue on the outside.
Serve at once and enjoy!