Baked Alaska

Recipe from: 12/1/2004 12:00:00 AM

Ingredients 8
Servings 1
Minutes 15 minutes plus 1 hour freezing time


Serving Change
  • 750
    good-quality vanilla ice cream
  • 250
    hazelnuts, chopped
  • 125
    pistachio nuts, chopped
  • 125
    glace cherries, chopped
  • 2
    x 20 cm readymade trifle sponges
  • 45
    orange liqueur
  • 6
    egg whites
  • 375
    castor sugar


15 minutes plus 1 hour freezing time
This pudding draws together many of the Christmas flavours and is covered in a cloud of meringue.
Soften the ice cream in a bowl and fold in the nuts and cherries. Freeze.
Cut out four 10 cm rounds of sponge cake.
Place a ball of ice cream on top of each round and freeze.
Cut thin slices of the remaining cake and use to wrap around the ice cream, covering the entire surface.
Brush the cake covering the ice cream well with liqueur.
Place in the freezer and leave for at least one hour.
Just before serving, preheat the oven to 220 °C.
Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
Gradually add the sugar and beat until glossy.
Spread over the cake covered ice cream and bake in the top half of the oven for four to five minutes or until the meringue is set and is a golden colour at the edges. Serve immediately.

Read more on: bake  |  eggs

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