Baked Alaska with caramel and chocolate sauce
For the baked Alaska
8 free-range egg whites
400g/14oz caster sugar
2 x 25g/1oz slices ready-made Madeira cake
2 scoop honeycomb ice cream
For the caramel sauce
200g/7oz caster sugar
100ml/4fl oz double cream
Preheat the oven to 200C/400F/Gas 6.
baked Alaska - in a large bowl whisk the egg whites until stiff and then gradually add the sugar while whisking until light and fluffy. Put the Madeira cake in the middle of a plate. Place the ice cream on top of the cake.
Spoon the egg white mixture over and put in the oven for 10 minutes until golden brown.
To make the caramel sauce, melt the sugar over a high heat until a dark caramel colour, then stir in the butter and cream and leave for a couple of minutes.
serve with the caramel sauce