Individual cherry Baked Alaska



For the meringue;  
80ml water     
360g sugar   
30g glucose, optional              
6 egg whites

For the sponge;
4 8cm disc of plain sponge    
2tblsp cherry brandy  
4 balls of vanilla ice cream 
4tblsp cherry jam                                                                              


For the meringue;

Put the water in a pan, then add the sugar and glucose, if using. Place over a moderate heat and stir the mixture until it boils. Skim the surface and wash down the sugar crystals which form inside the pan with a brush dipped in cold water. Now increase the heat so that the syrup cooks rapidly. Insert the sugar thermometer to check the temperature.
When the sugar reaches 110C, beat the egg whites in an electric mixer until stiff. Take the sugar off the heat when it reaches 121C. When the egg whites are well-risen and firm, set the mixer to the lowest speed and gently pour on the cooked sugar in a thin stream, taking care not to let it run onto the whisks. Continue to beat at low speed until the mixture is almost completely cold; this will take about 15 minutes. The meringue is now ready to use.

To complete;

Place the sponge disc into mini pans and soak well in brandy. Place a spoon full of cherry jam on each.  Place a ball of ice cream on top of the sponge. Place the meringue in a piping bag with a star nozzle and pipe around the edge and on the top.
Bake in the pre heated oven for 4mins or until the meringue is cooked.
Serve in the pan.

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