Baked Alaska

Baked Alaska

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

This impressive looking dinner party dessert seems complicated, but buying the ice cream and sponge will allow you to get away with murder as far as your guests are concerned. Try varying the ice cream and fruit filling according to the season or personal preferences – in winter you could used preserved fruits like cherries steeped in brandy, for example.

Ingredients

Quantity Ingredient
200g vanilla ice cream
200g raspberry ice cream
100ml water
100g caster sugar
100ml raspberry eau-de-vie
12-14cm round sponge cake

For the meringue

Quantity Ingredient
3 egg whites
100g caster sugar

Method

  1. Remove the ice cream and sorbet from the freezer about 10 minutes before you assemble the Alaska. Put the water and caster sugar in a pan and bring to the boil. Remove from the heat and leave to cool a little, then add 40 ml of the eau-de-vie.
  2. Cut the sponge horizontally into three discs, about 8 mm thick. Put one disc onto an oven-proof serving dish and brush it generously with the sugar syrup. Spread the ice cream over the sponge, leaving a 2 cm margin around the edge. Spread the sorbet over the middle of the ice cream, leaving 2 cm of ice cream at the edge. Put it into the freezer for about 30–40 minutes, until firm.
  3. Cut the two remaining slices of sponge in half, then cut three of the halves in half again. Using a 10 cm cutter or a sharp knife, cut the remaining half into a circle. Remove the Alaska from the freezer and place the sponge disc in the middle of the sorbet. Place the quarter pieces around the sorbet and ice cream to cover, butting up against the disc in the middle to form a dome. Brush the top of the sponge generously with the sugar syrup and return it to the freezer.
  4. Meantime, make the meringue. In a mixing machine or by hand, whisk the egg whites until stiff. Add the caster sugar and continue whisking until they are really stiff and shiny, about 3–4 minutes.
  5. Remove the Alaska from the freezer. Either cover the ice cream with the meringue using a palette knife or spatula to give a rough, natural effect or load it into a piping bag with a star or plain nozzle and pipe it from the centre down to the edge until covered. Return to the freezer until required.
  6. Preheat the oven to 200°C. Bake the Alaska for 5–6 minutes until it is lightly coloured. Meantime, heat the remaining eau-de-vie in a pan over a low heat. Take the Alaska to the table. Carefully light the eau-de-vie with a match and pour it over the Alaska, allowing the flames to burn out before serving with a handful or two of fresh raspberries.
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