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    Coffee and chocolate baked Alaska

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    This recipe has kindly been submitted to us by one of our customers

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    Coffee and chocolate baked Alaska

    Make a few peaks in the meringue, using the tip of the knife. Then bake until the meringue is browned and serve immediately
    • Total time: 30 mins

    Serves: 4


    250ml coffee ice cream
    4 large chocolate brownies
    1 tbsp coffee liqueur, such as Kahlua (optional)
    4 egg whites
    115g caster sugar
    Cocoa powder, to decorate


    1 Preheat the oven to 220/gas 7 and line a baking sheet with baking parchment. Remove the ice cream from the freezer and leave to stand at room temperature to soften slightly.

    2 Cut one round from each of the brownies, using a 7cm round biscuit cutter, and put them on the baking sheet. Sprinkle with the liqueur, if using.

    3 Put the egg whites in a clean bowl and whisk, using an electric mixer, until stiff peaks form. Whisk in the caster sugar in a thin stream and continue whisking until stiff and glossy. Put one scoop of ice cream on each of the brownie circles.

    4 Working quickly, spoon the meringue over the ice cream and use a palette knife to spread it all the way down the sides of the Alaskas, making sure that the ice cream and brownies are completely covered. Make a few peaks in the meringue, using the tip of the knife. Bake for 6-7 minutes until the meringue is browned.

    5 Serve immediately, dusted with a little cocoa powder

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