Chocolate and raspberry alaskasby Fiona Stone |
| Preperation time: 10 mins Cooking time: 4 mins Serves: 4 |
| Recipe Ingredients |
| 4 slices luxury chocolate swiss roll; 125g fresh raspberries; 4 scoops chocolate ice cream; 3 large egg whites; 175g golden caster sugar; cocoa powder for dusting. |
| Recipe Method |
| Place the swiss roll slices on a baking sheet,
spaced well apart. Arrange a few raspberries on the edges of each
slice, then place a scoop of ice cream in the centre of each.
Tansfer to the freezer whilst making the meringue. Whisk the egg whites in a large clean bowl until they form stiff peaks, then carrying on whisking, add the sugar, a tablespoon at a time until the mixture is thick and glossy. Spoon the meringue over the ice cream, then quickly spread it to completely cover the fruit and swiss roll. Bake in the oven (230c/gas 8) for 3-4 minutes until the meringue is firm and starts to brown. Transfer onto plates and dust lightly with cocoa powder. |
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