Strawberry and Pistachio Baked Alaska
- 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
How to make
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.
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.
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.
- Per serving
|Salt (g)||548.93 kcal|