Baked Alaska

Baked Alaska

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Desserts
Serves
6-8

The secret of this dessert is to bake it in the oven without the ice cream melting. However, using a cook’s blowtorch rather than oven baking makes this dessert far easier to prepare. The trick is make sure you pipe plenty of meringue over the surface, then quickly go over it with a cook’s blow torch. It’s great served with either the raspberry sauce given here or a hot chocolate sauce.

Ingredients

Quantity Ingredient
1 quantity Italian meringue

For the raspberry sauce:

Quantity Ingredient
250g raspberries
2 tablespoons icing sugar

For the filling:

Quantity Ingredient
15cm disc of plain sponge
1-2 tablespoons brandy
500ml vanilla ice cream
1 punnet strawberries, hulled and cut in halves or quarters

Method

  1. First, make the raspberry sauce by blending the raspberries and icing sugar with 25ml water in a mini food processor until smooth. Pass through a sieve.
  2. Next, make up the Italian meringue.
  3. Place the sponge on a plate and drizzle with 1–2 tbsp brandy. Spoon the vanilla ice cream on top and the strawberries over and around the edge (save a few strawberries to decorate).
  4. Spread the meringue all over using a palette knife to seal in the ingredients. Place the remainder of the meringue in a piping bag fitted with a star nozzle and pipe around the edge and on the top.
  5. Using a cook’s blowtorch, glaze the meringue to colour.
  6. Garnish the baked Alaska with the remaining strawberries, drizzle with the raspberry sauce and dive in.
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