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 

1. In a large bowl mix the strawberries, sugar, golden syrup and lemon juice.  
2. Mash the strawberries and leave to sit for 10minutes.  
3. Mix in the cream and stir until combined.  
4. Pour into an empty tub, place on the lid, and freeze for 24 hours. 
5. In the Ninja Ice Cream Maker, select the ice cream programme and process.  

Pistachio Ice Cream 

1. Microwave the cream cheese for 10 seconds, then mix in the sugar and vanilla extract until fully combined.  
2. Mix in the double cream and milk, followed by the ground pistachios.  
3. Pour into an empty tub, place on the lid and freeze for 24 hours.  
4. In the Ninja Ice Cream Maker, select the ice cream programme and process.  
5. Scoop out a 4cm wide hole that reaches the bottom of the tub, and fill with the chopped pistachios.  
6. Select the mix in programme. 

Lemon Sponge  

1. Cream together the butter and sugar, and add the eggs.  
2. Add the flour, vanilla essence, lemon zest and juice and mix until just combined.  
3. Transfer to a lined 7 or 8 inch cake tin.  
4. Bake at 170C (fan) for 25 minutes. 
5. Leave to cool in the tin, then remove and leave to cool fully.  

Meringue 

1. Whisk the egg whites and sugar together in abowl.  
2. Place the bowl over a pan of simmering water and heat until it reaches 65 C and the sugar is fully dissolved.  
3. Add the vinegar and whisk until soft peaks form. 
4. Add the vanilla and whisk until stiff peaks form.  

Assemble 

1. Line a 7 inch bowl or hemisphere cake tin with cling film.  
2. Smooth the whole tub of strawberry ice cream (slightly softened) onto the bottom of the bowl.  
3. Spread the whole tub of pistachio ice cream (slightly softened) on top. 
4. Place into the freezer for an hour or two to firm up completely.  
5. 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.  
6. Cover completely in a thick layer of the meringue,  
7. 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.  
8. Serve immediately!  

This recipe is part of a sponsored partnership with Ninja Kitchen