To make the meringue put the sugar and 2 tbsp water into a medium heavy-based saucepan and dissolve over a medium heat, stirring once or twice. When the liquid is clear, increase the heat and boil for three minutes. (Or the liquid registers 120C on a sugar thermometer).
In the meantime, whisk the egg whites with a squeeze of lemon juice in a clean, grease-free bowl, using a hand held electric whisk or balloon whisk, until they form soft peaks.
With the beaters still whirling, slowly pour the hot syrup down the side of the bowl and continue beating on full speed for 10 minutes to a firm, glossy meringue. Set to one side.
Using a 6-7cm cutter cut out 8 discs from the ginger loaf. Place 4 on a tray, lined with cling film and top with a layer of crushed raspberries, mixed with the framboise. Now finish one at a time, so the ice cream doesn’t melt. Place the moulded ice cream, on the raspberries, then top with a plain sponge disc.
Quickly cover the top and sides with the meringue, swirling it attractively. Repeat to finish the rest of the Alaskas, then place, uncovered in the freezer until ready to serve.
Place each Alaska on a serving plate and wave a cook’s blow-torch lightly and quickly over each meringue to colour. This only takes seconds – take care to avoid over-scorching. Serve at once.
Finally to flambé: gently warm the kirsch in a small saucepan, making sure that it doesn’t boil. Pour it into a copper flambé jug, set alight then carefully pour over the Alaska’s to serve.
Copyright © Gordon Ramsay
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