Strawberry Baked Alaska
A dome of lushious strawberry ice cream sits on a sponge cake and is encased in a layer of marshmallowy meringue before being baked in the oven! It's the ultimate frozen dessert and is sure to wow your guests!
Servings: 8
Equipment
- 1 18cm (7 inch) shallow cake tin
- 1 750ml (1¼pt) freezer-proof pudding basin
- electric whisk
Ingredients
- 750 ml (1¼pt) Strawberry Ice Cream
For the Strawberry Sponge
- 50 g (2oz) butter , softened
- 50 g (2oz) caster sugar
- 1 medium egg lightly beaten
- 50 g (2oz) self-raising flour
- 1 tablespoon milk
- 1 teaspoon freeze dried strawberries
For the meringue
- 4 medium egg whites
- 125 g (4½oz) white caster sugar
Instructions
- Line a 750ml (1¼ pt) freezer safe pudding basin with a double layer of cling film allowing the cling film to over hang the bowl. Allow the ice cream to soften slightly then spoon into the lined bowl, packing down well. Cover with the over hanging cling flim and freeze for at least 2 hours or overnight
To make the strawberry sponge
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Grease and line the base of a18cm (7in) shallow cake tin.
- Beat together 50g (2oz) each butter and sugar until very pale and fluffy. Gradually beat in 1 lightly beaten egg, beating well after each addition. Gently stir in 1 teaspoon freeze dried strawberries.
- Sieve 50g (2oz) flour into the bowl and fold in along with 1 tablespoon milk.
- Spoon into the prepared tin and spread level. Bake for 12-15 minutes until pale golden and springy to the touch. Allow to cool in the tin for 5 minutes before transferring to wire rack to cool completely.
To make the meringue.
- Ensure that your bowl and beaters are scrupulously clean and free of any grease. Whisk 4 egg whites until standing in soft peaks. Then gradually whisk in 125g (4½oz) a tablespoon at a time. Continue whisking until thick and glossy.
To complete
- Preheat the oven to 230℃ (210℃ fan)/450°F/gas mark 8.
- Place the sponge base on a lightly greased baking sheet or an oven-proof serving plate.
- Remove the strawberry ice cream from the freezer, remove from the bowl and position in the centre of the sponge, taking care to make sure you remove all of the cling film.
- Use a palette knife to cover the ice cream and sponge completely with meringue. Make sure both are completely covered and there are no gaps.
- Bake for 3 - 4 minutes until the meringue is golden brown. Serve immediately.
Notes
Cook's Tip
If you have a serving plate that can withstand the heat of the oven for a short time you can assemble the baked Alaska directly on the plate which makes serving the dessert easier.
Gently run your finger around the edge of the desert where the meringue touches the serving plate to ensure the ice cream is completely sealed in. Also, ensure the dome of meringue completely covers the ice cream.
Make sure your ice cream is completely frozen, if you are making your own strawberry ice cream, I'd recommend making it the day before you're planning on making the Baked Alaska to ensure it is completely frozen.
Work swiftly when coating the ice cream and sponge cake with meringue.
I like the casual look of lightly swirled meringue created with a palette knife but you can pipe the meringue instead.
Prepare Ahead
The dessert can be made ahead and kept in the freezer for up to 48 hours. Bake for an extra 1-2 minutes.