Baked Alaska by Chef Mehboob

Ingredients:

• Vanilla ice cream 500 gram
• Chocolate ice cream 500 gram
• Almonds 200 gram
• Chocolate 200 gram
• Cherries 1 tin
• Strawberries 1 box
• Strawberry jam 1/2 bowl
• Cream 109 gram

For Swiss Roll Sponge:

• Maida 100 gram
• Eggs 6
• Caster sugar 150 gram
• Salt 1 pinch
• Vanilla essence 1 tsp
• Eggs whites 6
• Caster sugar 300 gram

• Baking Temperature 250 degrees C
• Baking Time 15 minutes

Method:

1. For Swiss Sponge: Mix eggs and sugar and beat well.
2. Now mix salt and maida.
3. Now keep batter paper on tray, spread sponge mixture, bake on 250 degrees C for 15 minutes and take out.
4. Spread strawberry jam, roll it and keep in refrigerator.
5. Slice swiss roll, put in one round bowl and again keep in refrigerator.
6. Mix cream in melted chocolate.
7. Take out sponge bowl. First make layer of vanilla ice cream and leave in refrigerator for 30 minutes.
8. Again take out from refrigerator, put chocolate ice cream and freeze it.
9. When freezed well, take out from refrigerator.
10. Add chocolate, almonds, strawberries and cherries and make last layer.
11. Together put vanilla essence cream, cover again with swiss sponge and keep in refrigerator for 30 minutes until well freezed.
12. Beat egg whites for 5 minutes. Add little little sugar in this time until all ingredients should be used.
13. Now put mixture in piping bag.
14. Keep freezed ice cream in tray and cover with piping bag.
15. Bake on 250 degrees C for 5 minutes, take out and serve.