Three drool-worthy French desserts to try

Baked Alaska


5 egg whites

1 readymade cake

1/4 cup sugar

1 tsp brandy

500 g vanilla ice-cream

1/2 tsp vanilla essence

2 tbsp orange juice


Line a bowl with cling film, put vanilla ice-cream in it and set in the refrigerator.

Then halve the cake and place one half on a serving plate.

Cut the remaining half into arcs and place around the piece on the plate.

To prepare the meringue, beat the egg whites in a processor.

Then add vanilla essence and sugar in the blender, and continue to process till the egg whites are stiff and form peaks.

Moisten the cake with a little orange juice.

Upturn the ice-cream over the centre of the cake in the plate leaving the edges.

Pour the meringue over the entire cake. Keep it in the refrigerator for five to 10 minutes.

You can bake it in the oven at high temperature till the meringue turns light golden or you can brown it with a brûlée torch.

Pour brandy into a heated steel ladle and heat it again till it catches flame.

Pour it immediately over the baked Alaska and serve immediately once the flame settles.