Baked alaska - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Advanced
Ingredients
For the sponge
- 175 g Butter (unsalted) softened, plus extra for greasing
- 175 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 1 Lemon(s) finely grated, zest and juice
- 175 g Self-raising white flour
- 150 ml Ice cream Vanilla
- 125 g Dried mixed fruits
- 25 ml Grand marnier
For the meringue
- 6 Egg white(s) (free range)
- 400 g Unrefined golden caster sugar
- 4 tbsp Apricot jam
- 25 ml Grand marnier
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1
Place the dried fruit in a bowl and drizzle with Grand Marnier. Leave overnight so that the alcohol infuses the fruit.
For this step you'll need:
- 125g Dried mixed fruits
- 25ml Grand marnier
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2
Soften your ice-cream (use a mixer with a beater attachment for ease) and add the drained, soaked fruits to it. Pack into a loaf tin and refreeze.
For this step you'll need:
- 150ml Ice cream Vanilla
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3
Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5). Lightly butter one of the remaining loaf tins.
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4
In a bowl, cream together the butter and the sugar, using an electric hand whisk, until light and fluffy. Add the beaten egg, a little at a time, combining well after each addition.
For this step you'll need:
- 175g Butter (unsalted) softened, plus extra for greasing
- 175g Unrefined golden caster sugar
- 3 Egg(s) (free range)
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5
Once the eggs are thoroughly combined, beat in the lemon zest and lemon juice, then sift on the flour and fold it in, using a large metal spoon.
For this step you'll need:
- 1 Lemon(s) finely grated, zest and juice
- 175g Self-raising white flour
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6
Turn the batter into your prepared tin then place in the preheated oven and bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tin then turn out on to a wire rack to cool completely.
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7
Once the sponge is completely cold, make your meringue. In a bowl, beat the egg whites using your electric hand whisk, gradually adding the sugar until you have a stiff and glossy mixture.
For this step you'll need:
- 6 Egg white(s) (free range)
- 400g Unrefined golden caster sugar
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8
Spread a layer of the meringue on the base of the third loaf tin (not too thick). Cut the sponge in half horizontally and spread the apricot preserve over both of the cut ends. Lay one piece of the sponge, jam-side up, over the meringue then unmould the ice-cream, trim and lay on top. Now place the second piece of sponge, jam-side down, over the ice-cream. Use the remaining meringue to cover the top of the alaska so that it completely seals the cake, like an igloo! Place the alaska in the freezer until solid.
For this step you'll need:
- 4 tbsp Apricot jam
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9
Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).
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10
Remove the alaska from the freezer and immediately place in the preheated oven. Bake for 8–10 minutes, or until the meringue is coloured. You can use a kitchen blow-torch to add a final touch of colour.
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11
In a small saucepan heat up the Grand Marnier. Carefully light it up and pour over the dessert just before taking it to the table.
For this step you'll need:
- 25ml Grand marnier