1.Place raspberries, brandy and sugar into the pan and bring to a simmer. 2.When raspberries are soft and have broken down, pass them through a sieve and allow sauce to cool, stir through 50g of raspberries.
For the rest of the recipe:
3.Drizzle the base of the sponge with the brandy and leave to soak for a few minutes, then spread the jam over the base. 4.Whisk egg whites to a stiff peak then beat in the sugar in 4 stages. 5.After the sugar is added, place the ice cream on top of the sponge. 6.Spoon the meringue over the ice cream and spread, cover the ice cream and base completely. 7.Create peaks using your spatula.
8.Using a blow torch brown the baked alaska then serve immediately with the raspberry coulis.
This is my way of doing this classic dish, but you may have your own method..