Light Baked Alaska

📝 Ingredients

• 750 ml raspberry sorbet (about 550 g)
• 125 g raspberries
• 7 eggs (3 whole for the sponge, 4 whites for the meringue)
• 200 g caster sugar (60 g for the sponge, 140 g for the meringue)
• 70 g plain flour
• 1 tsp vanilla extract
• 5 g unsalted butter (for the tin)

🍴 Utensils

• 18 cm bowl (about 1.2 l) + cling film
• 22 cm round cake tin
• Electric hand mixer
• Saucepan and heatproof bowl
• Silicone spatula
• Baking tray + baking paper

📖 Steps

1. Make the dome: take the sorbet out for 10 minutes to soften. Line the bowl with cling film, leaving it overhanging, pack in half the sorbet, put the raspberries in the centre, then cover with the rest and smooth the top. Freeze for at least 1 hr 30 min.
2. Make the sponge: preheat the oven to 180 °C and butter the tin. With an electric whisk, beat the 3 whole eggs with 60 g sugar and the vanilla for 8 to 10 minutes on full speed, until the mixture has tripled in volume and falls in a thick ribbon.
3. Sift the flour over the mixture in two goes and fold it in gently with a spatula, lifting the batter from the bottom upwards. Don't whisk: the batter would deflate and the sponge wouldn't rise.
4. Pour into the tin and bake for 15 to 18 minutes, until the sponge is golden and a knife inserted in the centre comes out clean. Turn out and leave to cool completely, at least 20 minutes.
5. Make the Swiss meringue: in the bowl set over the pan of simmering water, whisk the 4 egg whites with 140 g sugar for 4 to 5 minutes, until the sugar has dissolved (no more grains between your fingers) and the mixture is very warm. Keep the yolks for another recipe.
6. Off the heat, whisk on full speed for 6 to 8 minutes, until the meringue is thick, glossy, back to room temperature and forms a peak that curls over at the end of the beaters.
7. Place the sponge on the tray lined with baking paper and turn the dome out onto it using the cling film. Cover completely with meringue right down to the base, leaving no gaps, then make peaks with the back of a spoon. Put in the freezer for 15 minutes.
8. Just before serving, preheat the oven grill to maximum. Put the tray at the top of the oven for 2 to 3 minutes, without walking away, until the peaks are golden. Serve immediately, cut into slices with a knife dipped in hot water.