Mini Baked Alaska
1 Reviews
About the bake
This mini baked Alaska recipe is a real show-stopper! It's a classic dessert and really isn't as complicated as you may think. The combination of a soft sponge base, creamy homemade vanilla ice cream and fruity jam, encased in a fluffy meringue makes a truly delicious pudding for any occasion. You need to allow for part of this dessert to freeze overnight so you should prepare to make this the day before you wish to serve it.
Method
Step 1
In preparation of making the ice cream, freeze the ice cream machine bowl the day before.
Step 2
Add the cream, milk, 60g of sugar and vanilla bean paste into a medium saucepan and heat on a low temperature until it begins to simmer and small bubbles appear. Stir occasionally to ensure that the mixture doesn't burn.
Step 3
Once the mix begins to simmer remove from the heat and leave to cool for 30 minutes.
Step 4
In a separate bowl, whisk the egg yolks and the remaining 60g of sugar until the mixture becomes thick and pale in colour.
Step 5
Gradually pour this mixture into the saucepan to incorporate with the other ingredients and heat slowly.
Step 6
Beat the mix continuously until it begins to thicken into a custard.
Step 7
Leave the mix to fully cool before adding it to the ice cream machine to churn.
Step 8
Line 4 small pudding moulds with cling film. When the ice cream has churned, fill each pudding mould, pushing the ice cream to the side and base, leave a hollow dip in the centre for the jam.
Step 9
Add 2 tablespoons of jam into the centre of each mould and cover with the overhang of the cling film. Place in the freezer overnight.
Step 10
When you are ready to serve the Baked Alaska, use a pastry cutter to cut out 4 circular shapes from the flan sponge, slightly larger than the pudding moulds to create the pudding base.
Step 11
Preheat the oven to 220°C (fan 200°C, gas mark 7).
Step 12
In a large, clean, grease-free bowl, whisk the egg whites until they form soft peaks.
Step 13
Gradually add 100g of caster sugar and the cream of tartar and whisk until stiff peaks form. The meringue should start to become glossy.
Step 14
Carefully fold in the remaining sugar with a metal spoon or spatula.
Step 15
Place the sponge base circles on a lined baking tray and remove the ice cream from the freezer.
Step 16
Unwrap the ice cream from the cling film and place on top of each sponge, with the jam centre facing downwards.
Step 17
Quickly spread the meringue thickly on to the puddings, covering all of the ice cream and sponge right down to the tray.
Step 18
If serving immediately bake for 3-4 minutes in the centre of the oven, or alternatively freeze for no longer than an hour and bake for 8 minutes, until the meringue is set on the outside and is golden brown in colour. Do not bake for too long as the ice cream will melt.
Step 19
Serve immediately with fresh berries.
Ingredients
For the ice cream
- 300mlDouble cream
- 285mlMilk
- 120gBillington's Unrefined Golden Caster Sugar
- 1 tbspNielsen-Massey Vanilla Bean Paste
- 3Egg yolk(s) (free range)
For the sponge
- 2Flan cases (large)
- 8 tbspRaspberry jam
For the meringue
- 3Egg white(s) (free range)
- 200gBillington's Unrefined Golden Caster Sugar
- 0.5 tspCream of tartar