Step 1

Step 1 Prepare the reduced aquafaba in advance. Sieve the contents of 2 cans of chickpeas (preferably organic and unsalted) into a measuring jug and measure out 300ml. Pour this into a saucepan and reduce on a low heat for 15 minutes. Stir constantly throughout. Once reduced, weigh out to make sure it has reduced to ~150ml. Set aside to cool while you work on the brownie.

Step 2

Step 2 Brownie layer: Pre-heat the oven the 180C (350 F). Line a 6” cake tin with parchment.

Step 3

Step 3 Mix the flaxmeal with the 2 tbsp water and set aside to thicken.

Step 4

Step 4 Melt your chocolate in the microwave (or using the bain-marie method).

Step 5

Step 5 Meanwhile, cream together the vegan butter with the brown sugar. Add in the flax egg, plant milk and the melted chocolate and mix until incorporated.

Step 6

Step 6 Sieve together the flour, baking soda, cocoa powder and salt. Add this dry mix to the wet mix and stir together.

Step 7

Step 7 Pour the brownie batter into the cake tin and place in the oven to bake for 25 minutes.

Step 8

Step 8 Take the cake tin out of the oven and allow to cool while you work on the icecream layers.

Step 9

Step 9 Icecream layers: Scoop the icecream from the tub into a microwavable bowl and microwave it using 15 second bursts to soften it up (or wait 15-20 minutes for it to soften).

Step 10

Step 10 Separate the icecream into 6 smaller bowls. Leave one bowl as plain vanilla and place an increasing amount of raspberry jam into each of the bowls to create 6 different shades of icecream.

Step 11

Step 11 Line the cereal bowl with clingfilm so it’s easier to remove later. Place the vanilla layer into the bottom of the bowl and place into the freezer. Put the other 5 layers into the freezer too and wait 30 minutes for them all to freeze. Once frozen, take out the cereal bowl and the next layer, microwave the new layer to soften it up and then place it into the cereal bowl. Again, freeze the cereal bowl for 30 minutes. Repeat this process until all layers are added. Add the fresh raspberries to the final raspberry layer.

Step 12

Step 12 Finally, remove the circular brownie disc from the cake tin and stick it to the top of the icecream bowl. Freeze these together for 30 minutes while you work on the Italian meringue.

Step 13

Step 13 Italian Meringue: Add aquafaba to a stand mixer with the ½ tsp of cream of tartar and set to medium-low. It should take 10-15 minutes to become soft peaks.

Step 14

Step 14 Meanwhile, place 250g caster sugar, 2 tsp agar powder and 80ml of water in a pan and bring to boil.

Step 15

Step 15 Avoid mixing as much as possible because the sugar might crystallise. Use a candy thermometer to track the temperature.

Step 16

Step 16 When it reaches 120C (250F), take it off the heat and slowly pour it down the side of the bowl into the whipped up meringue. Be careful not to let it splash.

Step 17

Step 17 Let the stand mixer run for a couple minutes more until the meringue mixture cools down.

Step 18

Step 18 Once mixture is glossy and thick, take the baked Alaska out of the freezer and scoop the meringue onto it.

Step 19

Step 19 Use a blowtorch to softly burn the meringue (or place it under the broiler). Serve immediately!