3 medium eggs
1 sponge disc approx. 7cm diameter
125ml single cream
50g marmalade
50g fresh raspberries
25g raspberry jam
chocolate ice cream (or whatever flavour takes your fancy)
125g caster sugar

  • Separate the eggs.
  • Place 75g of the caster sugar into a bowl with the egg yolks.
  • Whisk thoroughly.
  • Pour on the hot cream, whisking continuously.
  • Return the cream and yolks to the heat. Take care: do not boil the mixture, and stir continuously until the custard thickens slightly.
  • Add the marmalade. Pour the custard into a clean bowl, cover and chill.
  • To make the meringue, whisk the egg whites to soft peaks, add the remaining 50g of sugar, and continue to whisk until stiff and glossy.
  • Do the upside down meringue test - if it stays in the bowl, great, if it falls on your head return to previous point and start again!
  • Place raspberry jam onto the sponge base.
  • Add fresh raspberries, and the ice cream.
  • Pipe on the meringue. Ensure the ice cream and sponge are completely covered with the meringue.
  • Place in a pre-heated oven, 200c/Gas 6 for 4 to 5 minutes.
  • Pour the chilled marmalade custard into the base on the dish.
  • Carefully life the Alaska from the tray and onto the custard.
  • Decorate with fresh raspberries and serve immediately.