Vegan Baked Alaska

Method Biscuit Base

1. Melt the cake margarine, and blend in the Digestive Biscuit Crumb.
2. Scale at 300g and press into a lined 8inch cake ring.
3. Place into the fridge to set for 30 minutes.
4. Once set, spread 100g of Fruit Filling – Raspberry 50% onto the biscuit base.

Method Meringue

1. Dissolve Vegan Actiwhite Meringue Mix in water and allow to soak for 5-10 minutes.
2. Add half of the mixed sugar to Vegan Actiwhite Meringue Mix and mix for 5 minutes on fast speed.
3. Fold in the remaining sugar on slow speed over 2 minutes.

Assembly / Decoration

1. Place the sorbet onto the centre of the raspberry covered base and spoon on 400g of the meringue mix, ensuring good coverage.
2. Sprinkle the meringue with caster sugar before finishing with a light blow torching.

Yield: 1 Baked Alaska

• Digestive Biscuit Crumb
• Fruit Filling – Raspberry 50%