VEGAN BAKED ALASKA

THIS SHOWSTOPPER DESSERT BY GBBO WINNER EDD KIMBER IS FULLY VEGAN AND HAS A REFRESHING RASPBERRY TWIST

PREP: 30 MINUTES, PLUS COOLING BAKE: 15 MINUTES MAKES: 6 SERVINGS INGREDIENTS FOR THE BASE 40 ml vegetable oil, plus extra for greasing30 grams light brown sugar85 grams golden syrup50 ml soya milk85 grams plain flour¼ tsp bicarbonate of soda¼ tsp fine sea salt1 tsp apple cider vinegar500 ml raspberry sorbet or vegan ice cream FOR THE VEGAN SWISS MERINGUE 150 ml aquafaba (the liquid from a can of chickpeas)100 grams caster sugar1 tsp vanilla bean paste pinch of fine sea salt½ tsp cream of tartar EQUIPMENT 9 x 6in baking tray9 x 5in loaf tinSmall and medium saucepanMixing bowlsWire rackWhiskClingfilmElectric mixer Optional – blowtorch 1 Preheat the oven to 180°C. Lightly grease a rimmed 9 x 6in baking tray and line the base with parchment paper. 2 Place the…

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Mollie (Digital) - 1 Issue, November 2022

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