The baked alaska is a showstopper thanks to its scientific method of baking. Ice cream and sponge are wrapped in a seriously amazing meringue and then baked. But HOW does the ice cream not melt?! This recipe is flavoured with matcha and black sesame making it a truly unique dessert to completely blow the minds of your friends. Tuck in.
Whip the cream lightly until it forms soft peaks. Stir through the condensed milk. Blitz the sesame seeds with the tahini to make a dark, rough paste. Stir a scoop of the cream mix into the tahini and beat it until smooth, then gently incorporate it into the rest of the cream. Scoop your mix into two clingfilm-lined bowls or similar that are about 10cm across. Freeze for a few hours, until very firm.
Preheat the oven to 180ºC. Beat the butter, sugar and vanilla extract together until light and fluffy. Add the eggs one at a time and beat until well combined. Combine the flour, baking powder and matcha powder and fold this into the egg and sugar mix. Tip the mixture into a 20x20cm baking tin lined with greaseproof paper and bake for 25 minutes then leave to cool on a wire rack.
Heat the sugar and the water in a small pan until it reaches 120ºC. When the sugar reaches 110ºC whisk the egg whites and cream of tartar to soft peaks in a mixer, then slowly pour the sugar syrup into the mixer. Continue to whisk until it’s fully combined and the mixture is stiff and glossy.
Cut the sponge to into discs that are the same diameter as your ice cream domes. Carefully warm the ice cream bowl just enough to loosen the ice cream and tip it out as a dome. Place it onto the centre of the sponge. Pipe or spread the meringue over the ice cream and use a blowtorch to brown the peaks and ridges of the meringue.
If you want to be fancy throw a little matcha powder over the toasted meringue. If you want to be SERIOUSLY fancy throw a little glitter over the toasted meringue. Wow. Serve it, quick! Serves 6