Turkish Delight, Raspberry and Rooibos Baked Alaska

Ingredients

1L vanilla ice cream

1 cup Turkish delights, roughly chopped

½ cup fresh raspberries pureed

½ cup melted dark chocolate

3 egg whites

½ cup castor sugar

For the rooibos cake:

2 tsp rooibos tea or 2 teabags

½ cup hot water

2 large free-range eggs

100g castor sugar

3 tbsp vegetable oil

2 tbsp honey

125g flour

1 tsp salt

1 tsp baking powder

Method

Line a small cake tin/ jelly mould of choice with plastic wrap and set aside.

Place the ice cream and Turkish delights into a large bowl and mix well, working quickly to avoid the ice cream melting too much. Swirl the raspberry puree through the ice cream and then spoon into the mould. Freeze overnight.

While the ice cream sets make the cake. Pre-heat the oven to 180 ^o c and grease and line a round cake tin roughly the same size as the ice cream mould. Steep the rooibos tea in the water and allow to cool slightly. Separate the eggs and whisk the egg yolks with the castor sugar until pale. Then add the oil, and honey and mix until combined. Add the rooibos tea (strained if using loose leaf tea) and mix till combined. Add all the dry ingredients and mix until thoroughly combined. Spoon into the greased cake tin and bake for 18- 20mins or until a toothpick is inserted into the centre and comes out clean. Remove from the oven and allow to cool completely. Wrap tightly in cling wrap and place in the fridge overnight.

The next day spread the melted chocolate over the cake and glue the cake to the ice cream and return to the freezer. Place the egg whites in a bowl and beat until stiff peaks. Then slowly sprinkle in the castor sugar and continue to beat until stiff and glossy and if you rub some of the meringue through your fingers there should be no sugar crystals.

Unmould the ice cream onto a serving platter. Spoon the meringue over the top and burnish it using a blow torch until golden brown. Serve with La Motte Vin De Joie Rosé.