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134Total Time
130Prep Time
4Bake Time
A little effort

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.

134Total Time
130Prep Time
4Bake Time
A little effort


  1. Step 1:

    In preparation of making the ice cream, freeze the ice cream machine bowl the day before.

  2. 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.

  3. Step 3:

    Once the mix begins to simmer remove from the heat and leave to cool for 30 minutes.

  4. 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.

  5. Step 5:

    Gradually pour this mixture into the saucepan to incorporate with the other ingredients and heat slowly.

  6. Step 6:

    Beat the mix continuously until it begins to thicken into a custard.

  7. Step 7:

    Leave the mix to fully cool before adding it to the ice cream machine to churn.

  8. 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.

  9. 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.

  10. 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.

  11. Step 11:

    Preheat the oven  to 220°C (fan 200°C, gas mark 7).

  12. Step 12:

    In a large, clean, grease-free bowl, whisk the egg whites until they form soft peaks.

  13. 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.

  14. Step 14:

    Carefully fold in the remaining sugar with a metal spoon or spatula.

  15. Step 15:

    Place the sponge base circles on a lined baking tray and remove the ice cream from the freezer.

  16. Step 16:

    Unwrap the ice cream from the cling film and place on top of each sponge, with the jam centre facing downwards.

  17. Step 17:

    Quickly spread the meringue thickly on to the puddings, covering all of the ice cream and sponge right down to the tray.

  18. 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.

  19. Step 19:

    Serve immediately with fresh berries.


  • For the ice cream

    • 300ml Double cream
    • 285ml Milk
    • 120g Billington's Unrefined Golden Caster Sugar
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 3 Egg yolk(s) (free range)
  • For the sponge

    • 2 Flan cases (large)
    • 8 tbsp Raspberry jam
  • For the meringue

    • 3 Egg white(s) (free range)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 0.5 tsp Cream of tartar


  • Ice cream machine
  • Medium saucepan
  • Whisk
  • 4 small pudding moulds
  • Clingfilm
  • Pastry cutter
  • Mixing bowl
  • Metal spoon
  • Baking tray

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