Baked Alaska Pie

Preheat the oven according to the Jus-Rol Shortcrust Pastry pack instructions. Unroll the pastry, line a pie or tart tin and bake until golden. Leave to cool completely.

Spread the jam evenly over the base of the cooled pastry case. Spoon the softened ice cream over the jam layer and spread into an even layer.

Melt the chocolate chips and drizzle over the ice cream.

Freeze for at least 4 hours, or ideally overnight, until completely firm.

When ready to finish the pie, preheat the oven to 230°C (210°C fan).

Whisk the egg whites until foamy. Add the cream of tartar and continue whisking.

Gradually add the granulated sugar, whisking continuously until the mixture forms almost stiff peaks. Gently fold the sifted icing sugar into the meringue until fully combined.

Remove the pie from the freezer and quickly spoon the meringue over the top, ensuring the filling is completely covered. Create swirls using the back of a spoon.

Bake for 10-12 minutes, or until the meringue is golden and lightly crisp. Slice and serve immediately.