Baileys Baked Alaskas
1 large sponge flan case
6 tbsp Baileys Irish Cream liqueur
500ml tub Baileys ice cream (we used Häagen–Dazs Baileys ice cream)
4 egg whites
250g (9oz) golden caster sugar
6 lustred caramels or truffles (from M&S)
7.5cm (3in) round cutter
Piping bag fitted with an open star nozzle
1 Carefully stamp out six rounds of sponge from the flan case with the cutter and put on a baking tray lined with baking paper.
2 Drizzle 1tbsp of Baileys over each sponge round and top with a scoop of ice cream in the centre. Put into the freezer.
3 Whisk the egg whites until they achieve stiff peaks, then gradually whisk in the golden caster sugar, 1tbsp at a time.
4 Spoon the meringue into the piping bag. Swirl on the meringue to cover the ice cream. Return to the freezer until ready to serve
5 To serve, heat the oven to 220°C or Gas mark 7. bake the alaskas for 3 mins, until the meringue is turning golden. Top with a lustred caramel or truffle. Serve immediately before the ice cream melts.
PER SERVING: 487 calories, 12g fat (7g saturated), 81g carbohydrates