Cheat baked Alaska finished with Italian meringue and flaked almonds

INGREDIENTS:

• 4 Ready-made Sponge Circles  
• Blackberry Compote
• 3 large egg whites
• 170g Caster Sugar 

METHOD:

1. Cut the sponges into circles about 15cm in diameter. 
2. Spread with some black berry compote. Add another disk of sponge making sure it’s smaller than the first.
3. Again spread with compote. Repeat until you have a pyramid shape of sorts with compote between the layers of sponge. 
4. Make an Italian meringue by whisking 3 large egg whites until they form soft peaks using and electric mixer or electric handheld whisk. 
5. Take 170g of caster sugar and place into a saucepan with 5tbsp of water. 
6. Heat over a medium heat until the sugar has dissolved then turn the heat up and cook using a thermometer until the sugar reaches 120 degrees C. 
7. Slowly pour the hot sugar onto the egg whites whilst whisking continually. Keep mixing for about a minute after you have added all the sugar. 
8. Spread the meringue all over the cake, add a couple of handfuls of flaked almonds. 
9. You can either pop the meringue into a pre-heated oven to colour at 170 degrees C for about 10-15 minutes or use a blow torch and caramalise all over and serve.