This Baked Alaska is Dan Doherty’s version of the classic dish. It features as one of the signature desserts at Duck and Waffle, the highest restaurant in London, an amazing space with an amazing menu. I was lucky to get a chance to visit Dan’s kitchen to see him in action.
The base is a sticky sponge topped with mascarpone ice-cream and covered with Italian meringue, served with drunken figs and ginger biscuit crumbs.
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