Hi All - I am going to experiment with baked Alaska and wondered which meringue you all think is best to use? I have just watched Gordon Ramsay make it with Italian meringue and brown it with a blow torch. I was going to make the individual alaskas and freeze them - I am guessing I would have to then brown them in the oven?
Also, I was thinking of using our local speciality from Burgundy which is a spice bread as the base...what do you think?
Appreciate your comments.