Frozen banana ice cream makes Ravneet’s baked Alaska almost guilt free and entirely delicious. With a little planning and by making this dessert over a couple of days, it’s easier to make than it might seem.
Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line the inside of your pudding basin with cling film, then grease and line your 7 inch cake tin.
For the ice cream, blitz the frozen banana pieces in a food processor until smooth and creamy. You will need to scrape down the sides from time to time to make sure that the ice cream is smooth and there are no lumps of frozen banana.
Divide the ice cream into 3 bowls. Colour one pastel pink, one pastel yellow and one pastel blue using a few drops of each gel food colouring.
Layer the banana ice cream into the lined pudding basin, starting with the yellow, then the pink and finally the blue. Place in the freezer to set.
For the Génoise sponge, whisk the egg, sugar and vanilla extract in a stand mixer fitted with a whisk on high for 10-15 minutes, until the mixture is thick and has tripled in size.
Sift the salt and flour together in a separate bowl, then sift one third into the egg mixture and fold in, being careful not to knock out too much of the air. Sift in another third of the flour and fold in with half the melted butter. Repeat with the remaining flour and butter.
Pour the mixture into the greased and lined cake tin and bake for 10-12 minutes until golden and springy to the touch. Set aside to cool.
For the Swiss meringue, lightly whisk together the egg white and sugar in a large, heatproof bowl. Set over a pan of gently simmering water, making sure that the base of the bowl is not touching the water.
Stir continuously until the sugar has dissolved and the mixture reaches 60°C/140°F.
Remove from the heat and transfer to a stand mixer fitted with the whisk attachment, then whisk on high for 10 minutes until the meringue becomes thick, glossy and forms stiff peaks. Alternatively, you could use an electric hand whisk, but this may take slightly longer.
Cut a circle of sponge using an 8cm round cutter, then transfer the circle to your serving plate.
Turn the frozen ice cream out onto the sponge circle, remove the cling film and cover liberally with the meringue.
Carefully blowtorch the outside until it is a golden brown colour all over, then finish with a cherry on top.