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Canned caramel, bananas and toffee-like sugar meringue tastes gorgeous smothered over ice cream – and this updated Baked Alaska is not as difficult as it sounds!

SERVES 4 – PREP 15 MINS – COOK 40 MINS

1 medium sponge flan case

5tbsp caramel, taken from a can

2 bananas, sliced

3 eggs, separated

75g golden caster sugar

75g light muscovado sugar

500ml vanilla ice cream

6 cocktail cherries, halved (optional)

 

 

1 Heat the oven to 220C or Gas 7. Put the sponge flan onto an ovenproof and freezer proof plate (we used enamel). Spoon on the caramel and top with the bananas. Freeze.

2 Whisk the eggs with an electric mixer until stiffly peaking. (They are ready if you can upturn the bowl and it doesn’t move).

3 Gradually whisk in both sugars, just 1tbsp at a time.

4 Pile the ice cream on top of the bananas and spoon on the meringue to completely cover the ice cream and sponge.  Decorate with cherries, if you like.

5 Bake for 5 mins until the meringue is golden.

Per serving: 510 cals, 20g fat (10g saturated) 62g carbs

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