Strawberry,Pistachio and Lemon Baked Alaska

Ingredients:
Strawberry Ice Cream
- 225g fresh strawberries, trimmed and cut intoquarters
- 100g granulated sugar
- 1 tsp golden syrup
- 1 tsp lemon juice
- 250ml double cream
Pistachio Ice Cream
- 18g cream cheese
- 55g caster sugar
- 1 tsp vanilla
- 100ml double cream
- 200ml whole milk
- 100g ground pistachios
- 40 chopped pistachios
Lemon Sponge
- 120g caster sugar
- 120g self-raising flour
- 120g butter
- 2 large eggs
- Zest of half a lemon
- Juice of half a lemon
Meringue
- 150g egg whites
- 300g caster sugar
- ¼ tsp white wine vinegar
- 1 tsp vanilla extract
Method:
Strawberry Ice Cream
- In a large bowl mix the strawberries, sugar, golden syrup and lemon juice.
- Mash the strawberries and leave to sit for 10minutes.
- Mix in the cream and stir until combined.
- Pour into an empty tub, place on the lid, and freeze for 24 hours.
- In the Ninja Ice Cream Maker, select the ice cream programme and process.
Pistachio Ice Cream
- Microwave the cream cheese for 10 seconds, then mix in the sugar and vanilla extract until fully combined.
- Mix in the double cream and milk, followed by the ground pistachios.
- Pour into an empty tub, place on the lid and freeze for 24 hours.
- In the Ninja Ice Cream Maker, select the ice cream programme and process.
- Scoop out a 4cm wide hole that reaches the bottom of the tub, and fill with the chopped pistachios.
- Select the mix in programme.
Lemon Sponge
- Cream together the butter and sugar, and add the eggs.
- Add the flour, vanilla essence, lemon zest and juice and mix until just combined.
- Transfer to a lined 7 or 8 inch cake tin.
- Bake at 170C (fan) for 25 minutes.
- Leave to cool in the tin, then remove and leave to cool fully.
Meringue
- Whisk the egg whites and sugar together in abowl.
- Place the bowl over a pan of simmering water and heat until it reaches 65 C and the sugar is fully dissolved.
- Add the vinegar and whisk until soft peaks form.
- Add the vanilla and whisk until stiff peaks form.
Assemble
- Line a 7 inch bowl or hemisphere cake tin with cling film.
- Smooth the whole tub of strawberry ice cream (slightly softened) onto the bottom of the bowl.
- Spread the whole tub of pistachio ice cream (slightly softened) on top.
- Place into the freezer for an hour or two to firm up completely.
- Turn the ice cream our onto the sponge and trim the sponge if necessary to be the same size as the bottom of the ice cream.
- Cover completely in a thick layer of the meringue,
- Use a blow torch to lightly toast the meringue,or if you don’t have a blow torch, place in the oven at 180 C for a fewminutes, keeping a close eye.
- Serve immediately!
This recipe is part of a sponsored partnership with Ninja Kitchen