Vegan Baked Alaska

For the vegan ice cream, blend the Cauldron Authentic tofu, coconut milk, sugar, vanilla extract and salt. Separate into 5 bowls and split the raspberry jam between four bowls as follows: 1st bowl – no jam, 2nd bowl 2tsp jam, 3rd bowl 3tsp jam, 4th bowl 4tsp jam, and finally 5th bowl 5tsp jam and the fresh raspberries.

Line a mixing bowl with clingfilm and add a jamless layer of the mix. Freeze for 45 minutes before adding the next layer and repeat with the next layers getting progressively darker.

Before adding the last layer of ice cream make a brownie base, which once cooled is added at the same time and frozen until the meringue is ready.

For the brownie, preheat your oven to 180^°C. Blitz the black beans, Authentic Tofu, sugar, baking powder, vanilla and cocoa powder before adding melted coconut oil and melted chocolate.

Line a 20cm cake tin and a larger baking tray for excess and add mixture.

Bake for 20 minutes until the surface is cracked.

For the meringue, add aquafaba to a stand mixer or bowl with an electric hand whisk along with the cream of tartar and whisk until you have soft peaks. (Like an Elvis quiff!)

Heat the water and sugar to 117-120^°C and slowly add to the mixture, then continue to whisk until the meringue has cooled.

Remove ice cream from the freezer and unwrap. Coat with the meringue and toast with a blowtorch.