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Strawberry and Pistachio Baked Alaska
Give this retro dessert a sophisticated update with pistachios and Carte D’Or Delightful Strawberry ice cream
Serving
12 people
Difficulty
Easy
Prep time
30 min
Cook time
5 min
Ingredients
- 150 g butter, melted
- 200 g oat biscuits, blitzed into a powder
- 75 g pistachios, toasted and finely chopped
- 5 large egg whites
- 250 g caster sugar
- 1 tub Carte D'or Delightful Strawberry Ice Cream Dessert
Used products
How to make
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Mix the butter, biscuits and 50g of pistachios in a large bowl until fully combined, then press into the base and sides of a 23cm fluted loose-bottomed tart case and freeze for 20 mins.
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Whisk the egg white to soft peaks before gradually adding the sugar. Whisk for another 5 mins, until stiff and glossy, then remove the biscuit base from the tin and put on a baking tray. Scoop balls of the ice cream into the centre, leaving a 2cm gap around the edge and layering with the remaining pistachios as you go.
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Spoon the meringue over the ice cream, making sure the tart is fully covered with no gaps. Use a spatula to swirl into peaks, then freeze for at least 4 hours or overnight. When ready to serve, use a blow torch to turn the meringue golden brown. Slice and enjoy immediately.
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