• set the oven to 180 C degree oven (350F). You will need a lined 3 cm deep cookie sheet.
• Beat the eggs until light and creamy then gradually add the sugar a bit at a time, till completely incorporated and light and fluffy.
• Meanwhile sift the flour,cocoa and baking powder, twice. Fold gently into the eggs with a spatula, till just combined .
• Spread onto a lined cookie sheet and bake for approx 15- 20 minutes in
• Cool and cut into circles the size of the top rim of your mould.
• to make the Ice Cream Beat the cream until just starting to hold shape. Pour in the golden syrup with the motor running until all is incorporated and the cream is whipped and fluffy. Do not over beat.
• Freeze this mixture in a container with a lid over night.

To Assemble

• Take the icecream out of the freezer to soften for 10-20minutes.
• Have moulds ready( small Chinese teacups or ramekins or plastic ones like I've used) and space in the freezer ready along with the frozen raspberries.
• Working quickly spoon the ice cream into moulds pushing down to eliminate air pockets to a bit over halfway. Press two or three raspberries into the ice cream and top with a piece of cake ( as shown below) and freeze till needed.
• To Serve
• Beat the egg whites in a clean grease free bowl, till frothy and then gradually add sugar until the meringue is glossy and thick. Transfer to a piping bag or zip lock bag with the corner snipped off.
• Demould the bombs by dipping briefly into hot water, and gently running a knife around the edge( you can do this and refreeze them) and turning out. Pipe each one with meringue ( or just spread with a knife). Brown the completed Alaskas under a hot grill or with a brulee torch till golden ( like I did)
• Serve with Raspberry sauce and Praline

Raspberry Sauce

• Put the sugar and raspberries into a pot and simmer till melted.
• Put through a sieve and chill.