Ingredients

350gr frozen raspberries

350gr frozen rasberries

275 gr sugar

1 tablespoon lemon juice

40gr liquid glucose

5egg whites 150grb

150gr

1*20mixed berries

Method

For the jam, put half and sugar in a large pan; add the sugar has dissolve and cook gently and cook gently until the berries have released their juice , tip into a sieve set over a bowl and press through using a ladle of spatula , discard the seeds at stiff peaks as soon as the sugar syrup is ready, remove from the heat and pour into the egg whites in a steady stream trying to avoid it going into the egg whites add the reserved then boil for 2-3minutes pour into a shallow dish and spread out to cool .

Place the sponge on a lined baking tray, spread with a thicker layer of jam , leaving in a medium pan with the glucose and 75ml of water. Stir to combine and heat gently and 75ml water, then bring to the boil and simmeruntil you reach soft- bail stage .

As the syrup is coming up to temperature, begin to whisk the egg whites mixer on a medium high heat to high speed, until they are almost at stiff peaks as soon as the sugar syrup is ready remove from the heat and pour into the egg whites in a steady stream trying to avoid it going to the whisk at once has been added, turn the mixer to low speed and continue for 8-10 minutes or until cool. Remove the Alaska from the freezer and spread a thin layer of meringue all over the ice cream sealing it to the sponge .of the meringue into a piping bag with a star shaped nuzzle and cover the Alaska with wiped starwith wiped star you can prepare this a few hours before and keep in the freezer.

When ready to bake, preheat the oven to 200, gas, 7 for 3-4minutes until lightly golden as you caramel . You can caramelized further with a blow torch , if you want ; serve immediately .

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