Baked Alaska

 

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

 

Baked Alaska
Prepares: 4 individual servings
 
  • Preparation time: 20 minutes
  • Freezing time: overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve
  • 250ml good quality ice-cream, raspberry or strawberry (4 large scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 7g (¼ oz) flaked almonds (1½ tbsp)


  1. Method
  2. Remove the ice cream from the fridge to soften a little, about 10 minutes.

  3. Fill each sponge flan with 1 tablespoon of conserve and level the top. Then, using an ice cream scoop, top with one large scoop of ice cream. Return to the freezer for at least one hour.

  4. Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.

  5. Preheat the oven to 230°C (450°F) (gas 8)

  6. Now scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown. Serve immediately.

  7. Tip
  8. The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.

Updated: November 15, 2018

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