Baked Alaska

For Baked Alaska, cut two equal-sized slices from sponge cake base. Use one of them as a base. Drizzle this with amaretto syrup.

Spread the ice cream of your choice, straight from the freezer, on the base. It is best to use the ice cream varieties that are packed in a block. This ice cream is best cut into the desired shape with a hot knife. Baked Alaska looks most beautiful if you use different types of ice cream.Place the second sponge cake base as a lid on the ice cream, cover the edges with the remaining sponge cake and drizzle the lid and the edges with amaretto syrup as well. Place the ice cream tower in the freezer like this for a short time.

In the meantime, bring the berries of your choice to the boil with the powdered sugar and juice of one lemon, then crush and pass through a sieve. Allow to cool slightly.

Beat the eggs and separate them. Beat the egg whites and a little salt with the beaters of a hand mixer until creamy. Slowly add the remaining sugar and beat the egg whites until stiff.

Remove the ice cream tower from the freezer. Using a palette or large knife, spread the beaten egg whites evenly all around the prepared ice cream and quickly flame with a Bunsen burner or crème brûlée flammer.

Serve as quickly as possible.

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