Method
1. Place sugar and water in a heavy bottomed saucepan and stir over a low heat until dissolved.
2. Beat egg whites and lemon juice using an electric beater until the form peaks. DO NOT OVER BEAT!
3. While beating, slowly pour the hot syrup into the egg whites.
4. Beat for 10 minutes until a firm, glossy mixture is formed.
5. Cut the loaf cake into 8 equal squares. Place 4 on a baking tray lined with greaseproof paper, and pour on raspberry sauce. Add raspberries.
6. Place a scoop of ice cream on the raspberries, then top it with more cake. Cover the top and sides with meringue, swirling with a skewer to create patterns. Do this to each one separately. Make sure the ice cream doesn't melt.
7. Place them in the freezer until ready to be served.
8. Cook for 3 minutes at Gas Mark 8, until the meringue is cooked, or use a cooks blowtorch. Timing is very important.
9. Dust with icing sugar and serve immediately, with raspberries and more chocolate ice cream if desired.

Eat as soon as they come out of the oven. Cook on a high heat. Makes 4. If you like, add 75g grated dark chocolate to the meringue to make an especially chocolately pudding.

Thanks to
Cath Hall from the United Kingdom for submitting this Chocolate and Raspberry Baked Alaska recipe.

Added on 04 August 2008.