Choc mint flake alaskan slice

Choc mint flake alaskan slice

Lamingtons & lemon tart
Patricia Niven

This recipe is based on two classic frozen desserts – the commercially available ‘Viennetta’ (which I was delighted to find was as popular here in Australia as it was back in the UK when I was growing up) and bombe Alaska.

These were seen as proper posh desserts when served at dinner parties back in the day – hilarious! I do remember them both as desserts I enjoyed immensely, so here I have combined the two, added some mint, which I love, and simplified it for home production.


Quantity Ingredient

Cocoa shortbread

Quantity Ingredient
110g unsalted butter, softened
50g icing sugar, sifted
65g cake flour, sifted
15g rice flour, sifted
15g cornflour, sifted
15g dutch cocoa powder, sifted

Frozen mint parfait

Quantity Ingredient
12 egg yolks
250g caster sugar
2 gold-strength gelatine leaves, soaked and drained
750ml thickened cream, firmly whipped
2 drops edible peppermint oil, or to taste
dark chocolate shavings

Italian meringue

Quantity Ingredient
200g caster sugar
4 egg whites


  1. For the shortbread, preheat the oven to 160°C.
  2. Cream the butter with the icing sugar in a bowl using a spatula until pale and smooth. Fold in the remaining ingredients and mix to a dough. Wrap the dough in plastic wrap and store in the refrigerator for 30 minutes.
  3. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a thickness of 1 cm.
  4. Place the dough on a baking tray lined with baking paper and chill in the refrigerator for another 30 minutes.
  5. Bake the shortbread for 18–20 minutes or until it’s firm and golden. Remove it from the oven. Cut strips while the shortbread is still warm for insertion in the parfait. Leave to cool and reserve for assembly.
  6. For the frozen mint parfait, spray a 28 x 13 x 6.5 cm loaf tin with canola oil and line it with plastic wrap. Smooth out any wrinkles and ensure it overhangs the tin. This will ensure you have a smooth frozen slice that is easy to remove from the tin once frozen.
  7. Add the egg yolks to a freestanding electric mixer and start to whisk on high speed.
  8. Place the sugar and 200 ml water in a saucepan over medium heat and stir gently to ensure the sugar has dissolved. Once the syrup is boiling, stop stirring and cook to a temperature of 121°C, using a sugar or digital thermometer to accurately check the temperature.
  9. Slowly drizzle the syrup down the side of the bowl of whisking egg yolks, ensuring the syrup doesn’t touch the whisk. Add the soaked gelatine and whisk for 5 minutes until the gelatine has dissolved and the mixture has cooled. The mixture should be pale and thick in volume.
  10. Remove the bowl from the mixer and fold in the whipped cream and peppermint oil to taste.
  11. Place some dark chocolate shavings into the prepared tin and pour in one-third of the parfait mixture. Arrange some pieces of chocolate shavings inside, lengthways, followed by some shortbread.
  12. Add another one-third of the parfait and again some chocolate shavings and some shortbread before pouring the remainder of the parfait into the tin.
  13. Cover with plastic wrap and freeze for a minimum of 4 hours but preferably overnight.
  14. To unmould, gently warm the sides of the tin with your hands and pull the plastic wrap out. Remove the parfait and invert it onto a tray or chopping board. Remove the plastic wrap and store in the freezer until ready to use.
  15. Place the sugar and 150 ml water in a small saucepan over medium heat.
  16. At the same time add the egg whites to a freestanding electric mixer and start to whisk them slowly on low speed.
  17. Bring the syrup to the boil then continue cooking until the syrup reaches 112°C, using a digital or sugar thermometer for accuracy, before turning the electric mixer to medium–high speed.
  18. When the syrup reaches 121°C, remove the pan from the heat and slowly drizzle the syrup down the side of the whisking bowl, making sure it does not hit the whisk.
  19. Once all the syrup is in, beat the meringue on high speed for 10 minutes to cool. The meringue should be thick and glossy.
  20. To assemble, use a palette knife or spatula to spread the meringue over the entire parfait.
  21. Use a blowtorch to lightly glaze the meringue all over then serve.
darren purchese
burch and purchese
sweet studio
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