-
Grease a 20cm sandwich tin, line the
base with greased greaseproof paper.
-
Dust the inside of the tin lightly
with flour.
-
Put the eggs and sugar into a bowl and
whisk with an electric beater until thick and mousse-like.
-
Carefully fold in the flour, turn the
mixture into the prepared tin and level the surface.
-
Bake in oven, 375F, gas mark 5, 15-20
minutes until the cake springs back when lightly pressed in the
centre.
-
Turn out to a wire rack, peel off the
lining paper, turn the cake the right way up and leave to cool.
-
Place the sponge on a heatproof
serving dish and sprinkle over the sherry.
-
Stone and finely slice the nectarines
and sprinkle with lemon juice.
-
Arrange the nectarines over the
sponge.
-
To make the meringue, whisk the egg
whites until stiff, whisk in the sugar, set aside.
-
Soften the ice cream slightly, shape
it into a dome over the nectarines, leaving a 2.5cm inch margin all
round.
-
Quickly spoon the meringue over the
ice cream and sponge to cover them completely.
-
Open-freeze the alaska until solid,
then pack into a rigid freezer proof container.
-
Return to the freezer for up to 2
days.
-
Bake from frozen in a oven, 425F, gas
mark 7, 8-10 minutes until the meringue has browned lightly.
-
Ready to serve.
