Baked Alaska

A retro classic featuring vanilla ice cream on a sponge base, covered with glossy meringue and baked until golden brown.

Baking Vegetarian Dessert Ice Cream Showstopper

Estimated Nutrition

Calories

385.6

kcal / serving

3084.5 kcal total

Carbs

44.5g

per serving

355.8 g total

Fat

21g

per serving

168.2 g total

Protein

5.3g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

175

Caster Sugar

for meringue

piece

Sponge Cake

ready-made circle, 20cm wide and 2.5cm thick

CondimentsSauces

tbsp

Cherry Jam

Dairy

300

Double Cream

300

Milk

piece

Egg Yolks

free-range

NutsSeeds

piece

Vanilla Pod

soft and fresh

Other

piece

Egg Whites

free-range

Method

Heat 300ml cream, 300ml milk, and vanilla seeds in a saucepan until just below boiling.

Cool the mixture for one hour to infuse, then discard the vanilla pod.

Whisk egg yolks and 100g sugar until pale, then gradually whisk in the cream mixture.

Cook the custard over gentle heat until thickened, then chill in the fridge overnight.

Churn the custard in an ice cream machine until thick and freeze until needed.

Whisk egg whites and 175g sugar until glossy, stiff peaks form.

Spread jam on the cake, top with ice cream scoops, and cover entirely with meringue.

Freeze the assembled Alaska until ready to bake.

Bake in a preheated oven at 200°C for 8 to 10 minutes until golden.