Baked Alaska

Spray three teacups or small bowls with nonstick cooking spray then line each with plastic wrap. Remove the sherbet or sorbet from the freezer and allow to soften for 15 minutes or so. Spoon a small amount (around 1/4 cup) into each teacup and return to the freezer to harden. Once hard, remove the vanilla ice cream from the freezer and allow it to soften. Spread the vanilla layer over the sherbet layer allowing for 1/2″ space at the top of each dish. Refreeze.

Meanwhile, blitz the cookies in a food processor until finely ground. Add the melted butter and the salt and stir. Gently press on top of the vanilla layer and freeze 1 hour.

For the meringue frosting: In the metal bowl of a mixer combine the egg whites, sugar and cream of tartar. Whisk to combine, then set the bowl over a saucepan of simmering water. Make sure the bowl does not touch the surface of the water. Whisk vigorously for 3-4 minutes until the sugar has dissolved. Pinch and rub some of the mixture with your fingers to feel for any undissolved sugar.

Once dissolved remove the bowl from the heat and place it in your mixer with the whisk attachment. Whisk on low for 1-2 minutes, gradually increasing to high. Whip until the mixture becomes thick and stiff peaks form. Add the vanilla and combine.

Remove the desserts from the freezer and frost each one, one at a time. Once frosted, brown the top of the frosting with your kitchen torch and return to the freezer.

For oven browning, preheat your oven to 500 F. Place dessert in oven for 1-2 minutes until top is browned. Return dessert immediately to the freezer if not serving.