Simple Baked Alaska

Granola:
1 cup quick or rolled oats

1/2 cup oat groats

1/2 cup shredded coconut

1 cup pecans

1 shot espresso

1/3 cups honey

1/3 cup melted coconut oil

Pinch of salt

Meringue:
1/3 cup aquafaba or egg whites

1/4 tsp cream of tartar

1 1/2 cups icing sugar

Mascarpone ice cream:
1x 300g mascarpone

250 ml cream

1 cup icing sugar

1 tsp vanilla extract

Peaches or plums to serve

Whisk all of the ice cream ingredients together using your Cuisinart Hand Mixer and follow the Cuisinart method to make ice cream (find all ice cream recipes on our site).

Mix the granola ingredients and bake for 20 minutes at 180 degrees celcius, until crunchy. Let it cool and store it in a cool, dry area.

Whisk the aquafaba/ egg whites until they become slightly fluffy, then gradually add in the icing sugar, cream of tartar and then whisk up until it resembles glossy meringue.

Add the ice cream to a serving dish, top with the glossy merinque and use a kitchen blow torch to toast the merinque.

Add coffee granola and then serve with sliced peaches or plums and enjoy!