Back for real? With a "Waffley" Good Baked Alaska. They're "Waffley" versatile...

Oh dear!

I've been busy. I really have, I'm sorry. I've started my full time job, I'm travelling up to 6 hours a week to visit my boyfriend (and living out of a rucksack while doing that), and in the meantime I'm trying to cram in catching up with friends, catching up with family, and trying to not gain too much weight by baking (failing so far, much to my chagrin and my family's delight...). However, the biking (both mountain and, to a lesser extent, motor) keeps me in shape. The motorbiking may just provide willpower because if I gain even a few pounds I will not fit in my leathers.

Getting up at 6.30 to get to work on the train is sort of worth it for views like this, though. I do get to go on one of the best train journeys in the country, I think.

So, anyway, waffles. Erm, yeah, they're not good for the diet.

But, against all my expectations, they make an AWESOME base for a baked alaska!

It wasn't my idea. The credit goes entirely to my boyfriend, who mentioned it several times over, and I repeatedly sort of shrugged and went "meh, maybe".

I will trust your baking instincts more now, my dear, I swear!

Waffle Based Baked Alaska

For the waffle base:
1 waffle made with your favourite recipe. Our best recipe is this one.

For the meringue


2oz of sugar to 1 egg white

We usually use 2-3 eggs, so 4-6oz of caster sugar respectively (granulated sugar also works in a pinch)

To assemble


Fresh fruit (strawberries are the classic)
Ice cream (vanilla is classic, but whatever takes your fancy and goes with the fruit you choose!)

1. Make your waffle as per your normal method. Preheat the oven to gas mark 7/220C+... basically, as hot as it will go!

2. To make the meringue, whisk the egg whites, preferably with an electric whisk unless you want a good workout, until stiff. Gradually beat in the sugar until smooth and glossy.

3. Place the waffle on a baking sheet/tray and assemble the fruit on top. Place scoops or chunks of ice cream on top of the fruit, with more in the centre so you end up with a dome shape. The ratio of fruit to ice cream is personal preference!

4. Cover your concoction with the meringue mixture. You can make the little peaks using the spoon and pulling it away from the meringue. Make sure it is fairly thick and work quickly - AND MAKE SURE THERE ARE NO GAPS or you will have an ice cream crisis!

5. Cook in the very hot oven for 4-6 minutes, until the meringue is browned (we slightly overdid ours...)