Baked Alaska

 Ingredients

6 Egg Whites

Vanilla Bean Ice Cream

Thick Sliced Pound Cake

Marsala Wine

3 Tbs Sugar

Garnish

Mint Leaves

Banana

Raspberries

Macadamia Nuts

Honey/Caramel Sauce

Hardware: Culinary Torch

1. Furiously whish egg whites for 30 seconds. Add half the sugar, whisk for another 30 seconds. Add remaining sugar and whisk for 5 seconds to combine. You need to have stiff peaks at the end.

2. Circle out one disk in the slice of thick pound cake. Drizzle 1 Tbs Marsala wine on top. Add one scoop of ice cream on top of pund cake.

3. Plate pound cake and ice cream.

4. Cover the pound cake and ice cream with egg white mixture. Make sure to cover everything in a decent layer off egg whites. Torch the entire outside of the egg whites slowly, making sure not to burn the ice cream. Turn the plate as you move and swith hands if necessary for better coverage. Use caution and have safety equipment available. It will look slightly blackened on the plate.

5. Put in very cold freezer for 5-10 minutes. Drizzle 1 Tbs Marsala wine over dish. Serve with fresh raspberries, grilled banana rounds, crushed macadamia nuts, mint leaves and a light caramel or honey sauce.

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