Baked Alaska #3 recipe
information
Preparation time 15 minutes,
Cooking time 3 - 5 minutes,
Oven temperature 230°C, 450°F, gas 8,
Calories 695 per portion
ingredients
1 bought or home-made 20 cm (8 in) sponge flan case
1 tablespoon sherry
1 litre (35.2 fl oz) block raspberry ripple ice cream
3 egg whites
150 g (5 oz) caster sugar
1 tablespoon sherry
1 litre (35.2 fl oz) block raspberry ripple ice cream
3 egg whites
150 g (5 oz) caster sugar
method
1. Place the flan case on a baking tray and sprinkle over the sherry.
2. Scoop the ice cream on to the base and smooth over with a knife to make an even round. Freeze to harden again.
3. Whisk the egg whites until they form stiff peaks. Whisk in the sugar a little at a time. The mixture should be thick and glossy.
4. Quickly spoon or pipe the meringue on to the ice cream and sponge to cover it completely.
5. Bake in a hot oven for 3-5 minutes until the meringue is golden. Serve immediately.
Freezer Tip
For a dinner party, the baked alaska can be prepared in advance, covered with meringue, then open frozen ready to be put in the oven at the last minute.
2. Scoop the ice cream on to the base and smooth over with a knife to make an even round. Freeze to harden again.
3. Whisk the egg whites until they form stiff peaks. Whisk in the sugar a little at a time. The mixture should be thick and glossy.
4. Quickly spoon or pipe the meringue on to the ice cream and sponge to cover it completely.
5. Bake in a hot oven for 3-5 minutes until the meringue is golden. Serve immediately.
Freezer Tip
For a dinner party, the baked alaska can be prepared in advance, covered with meringue, then open frozen ready to be put in the oven at the last minute.
serving amount
serves 4
rate this recipe
7.5
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more information
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