Baked Alaska

Having blogged yesterday about the apparent demise of the old classic dessert, Baked Alaska, I thought I'd share a recipe - if only to encourage its continuation. It would be sad to see the extinction to this wonderful dish. Try it! These individual desserts will impress your guests and family.

Ingredients: (4 separate servings)
16 slices of shop bought Madeira cake - each slice about 2 cm thick
600ml shop bought block vanilla ice cream
4 egg whites
squeeze of lemon juice
1 vanilla pod - split in half and the seeds scraped out
100g caster sugar
Raspberries and chocolate sauce to decorate.


  • Using a 5cm straight-sided cutter, stamp out discs from each slice of cake to make 12 discs.
  • Using the same cutter, punch out 4 discs of ice cream and then cut each one into into 3 slices across the edge so you end up with 12 discs of ice cream.
  • Working quickly so that the ice cream does not melt, place 4 discs of cake on a baking tray lined with parchment paper and put an ice cream disc on top. 
  • Cover the rest of the cake discs and put in the freezer to firm up for at least 30 minutes.
  • Whisk the egg whites in a clean, dry, large bowl with a squeeze of lemon juice and the vanilla seeds until they are almost forming stiff peaks.
  • Add the sugar a tablespoon at a time, whisking until stiff and shiny after each addition.
  • Using a piping bag, pipe the meringue from the bottom to the top of each cake or ice cream tower. Alternatively, use a knife to generously coat the outside of each tower with meringue.
  • Place in the freezer for at least 2 hours to firm up.
  • Pre-heat the oven to 200'C or Gas mark 6 and place the individual baked Alaska towers in the oven for 6 to 8 minutes until meringue is golden brown. Alternatively, use a blow torch.
  • To serve, carefully lift the baked Alaska off the baking tray with a fish slice and put on plates.
  • Decorate with raspberries and maybe some chocolate or raspberry sauce.   


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