Delightful, dramatic dessert using our very own SuperValu Signature Tastes 6 Month Matured Pudding.
Prepare a 2 kilo pudding bowl with three layers of cling film, then set aside.
Cut the trifle sponge to fit the base of the pudding bowl. I cut it into two half circles. Set aside until needed.
Break the Christmas pudding into small chunks, then place in the bowl of a food processor. Pulse once or twice to break down into smaller pieces. Quickly spoon in the ice cream and whiskey and pulse again to combine the pudding with the ice cream. Be careful not to pulse too much or else you will have a vanilla and pudding soup! Transfer to the prepared pudding bowl and top with the prepared trifle sponge. Place in the freezer for 2 hours to set.
When the ice cream is set very firm, quickly dip the pudding bowl in warm water to loosen it. Use the cling film to help lift the mixture out of the bowl. Turn onto a dish and place back in the freezer, still covered in the cling film.
To prepare the Italian meringue, put the sugar and water in a mediumsized saucepan on a moderate heat. If you have digital sugar thermometer, have it ready.
Meanwhile, put the egg whites in the bowl of a freestanding mixer and whisk on a medium speed until they are softly beaten. When the sugar reaches 121°C (the hard ball stage), reduce the speed of the mixer to low and slowly pour in the boiling sugar. Continue to whisk slowly until the mixture cools. At this stage, it should be smooth and glossy. Transfer the meringue into a piping bag fitted with a star-shaped nozzle.
Remove the ice cream mixture from the freezer and remove the cling film. Pipe the meringue to cover all the ice cream. Store in the freezer until ready to serve.
To serve, use a kitchen blowtorch to colour the sides and the top of the baked Alaska. If you like, heat the brandy in a small saucepan and ignite it with a lighter. Carefully pour it over the baked Alaska and wait for the flames to die down before cutting and serving.