1-2 days before making the Alaska –
Preheat your conventional oven to 170°C/340°F and whisk together the butter, peanut butter and sugar until light and pale in colour.
Continue to mix and add the eggs one at a time and allow to fully incorporate before adding the next.
Once all the eggs are in, fold in the flour and cook in a 10″ lined tin for around 25-30 minutes. Once cooked, cool on a wire rack until required.
On the day of cooking the Alaska, ensure your wood fired oven is fully saturated with a consistent flame.
To build the base, slice the top of the sponge and cut two circles out with a 4″-5″ ring or cutter. Spread the top of each base with enough of the softened jam to cover.
Using a small ring, remove the centre from the ice cream slices and lay them on the sponge. Fill the small hole in the middle with the cold jam and pop the bases in the freezer for at least an hour.
Put the sugar and egg whites into a heat proof bowl and sit over a pan simmering water, stirring continuously to dissolve the sugar. The mix should reach around 65 degrees. Remove from the heat and dry the bottom of the bowl.
Grab the bowl of a stand mixer and rub all over with the lemon before drying with kitchen towel. Pop in the sugar and egg white mixture and mix on medium speed for 2-3 minutes. Increase the speed for a further 3-4 minutes or until the meringue makes stiff peaks. Transfer the meringue to a piping bag.
Remove the chilled bases from the freezer and pop them onto a cold cast iron pan lined with a baking parchment. Top each with the peanut butter, then the roasted peanuts before piping the meringue all around- making sure the ice cream is securely covered by the meringue! Transfer the tray to the oven on to opposite site to where the fire is and keep an eye on it, moving it as required. The meringue should be colour and done in around a minute.