For the meringue topping:
4 large egg whites
4 stiffly beaten egg whites
1 cup of granulated sugar
1 cup of all-purpose flour, sifted
1 tablespoon of vanilla extract
To cover:
1 liter of ice cream
1/2 cup of damson jelly
1/4 cup of apricot liqueur or brandy
2 tablespoons of rum
4 egg whites
1 cup of granulated sugar
1 teaspoon of salt
Pearl dust (optional)
For the meringue topping:
4 large egg whites
4 stiffly beaten egg whites
1 cup of granulated sugar
1 cup of all-purpose flour, sifted
1 tablespoon of vanilla extract
To cover:
1 liter of ice cream
1/2 cup of damson jelly
1/4 cup of apricot liqueur or brandy
2 tablespoons of rum
4 egg whites
1 cup of granulated sugar
1 teaspoon of salt
Pearl dust (optional)
Prepare the meringue topping: In a large mixing bowl, beat the egg whites until they become clear
Add the sugar gradually, beating continuously
Mix in the flour and vanilla extract
Fold in the stiffly beaten egg whites, mixing well to combine
Pour into an ungreased 35 x 23 cm baking dish, spreading evenly to a thickness of about 1 cm
Bake in a preheated moderate oven (180°C) for 4-5 minutes or until lightly golden brown
Let cool completely
Cut into slices with a round cookie cutter or glass, about 8 cm in diameter
Place the meringue slices on a baking sheet that can fit in the freezer or refrigerator
Prepare the topping: In a mixer bowl, beat the egg whites until stiff and firm
Gradually add the sugar and salt, beating continuously
Mix in the vanilla extract, folding gently to combine
Pour over each meringue slice, spreading evenly to a thickness of about 1 cm
Place the baking sheet in the freezer or refrigerator to set
For serving: Warm dessert plates
In separate bowls, warm the liqueur and jelly
Warm the oven to maximum temperature
Place the Alaska slices on the warmed plates
Aquaint the rum in a hot water bath, flambéing slightly over each Alaska slice
Serve immediately.
