Baked Alaska

Baked Alaska

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Our mini version of baked Alaskas consists of a small ball of ice cream on top of a firm sponge disc coated in meringue. Use whichever flavour of ice cream you prefer, but we find that vanilla with a raspberry ripple works best.

Genoese sponge base

Ingredients

Quantity Ingredient
4 eggs
125g caster sugar
1 teaspoon lemon zest
125g plain flour, sifted
125g butter, melted and cooled

Meringue topping

Quantity Ingredient
80ml egg whites
1/4 teaspoon salt
90g caster sugar
6 small scoops/balls of ice cream
1/4 teaspoon cream of tartar

Method

  1. Preheat the oven to 170°C. Line a baking tray with baking parchment.
  2. First make the sponge base. Whisk the eggs and sugar in a bain-marie over a medium heat, until the mixture becomes light and creamy. When the volume has increased by about 50% and the mixture is thick enough to hold a ribbon trail, remove from the heat and transfer to a large mixing bowl.
  3. Add the lemon zest then, using a large metal spoon, carefully fold the sifted flour into the mix alternately with in the melted butter.
  4. Pour the mixture quickly on to the lined baking tray and bake for 20 minutes.
  5. Leave to cool then cut out 6 discs with a 5 cm (2 in) round cutter and place on baking parchment or on a silicone mat on a baking tray.
  6. To make the meringue, slowly whisk the egg whites in a food processor, until frothy. Add the cream of tartar and the salt and whisk until you have soft peaks.
  7. Heat the sugar in a saucepan with 2 tablespoons water until it reaches a temperature of 116°C, then remove from the heat.
  8. While slowly whisking the egg whites, dribble the sugar syrup down the side of the food processor bowl, avoiding the whisk. Then briskly whisk for 2–3 minutes until you have glossy, firm peaks. The mix should be elastic but firm.
  9. To assemble the dessert, place a scoop of ice cream on top of each sponge disc. Totally coat the ice cream and the sponge base with the meringue and freeze for 4–6 hours. The Alaskas will keep in the freezer for up to 2 days.
  10. Preheat the oven to 240°C and bake on a silicone mat for 5–10 minutes, testing one on its own first. The baked Alaskas should be firm and crisp on the outside and frozen in the middle.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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