These mini baked Alaska’s are the perfect desert after a big meal. The Italian meringue is super light and our one scoop Alaska’s are the ideal size to satisfy any after dinner sweet craving (and extra special as you get one all to yourself).
We made ours with a scoop of our delicious Christmas Pudding ice cream on top of a thin round of Madeira cake (optional if you want to drip a bit of sherry or brandy into the sponge). We then topped with Italian meringue and lightly browned with a blow torch – delicious!
Recipe & Method:
First gather all your ingredients together for a quick and easy assembly just before serving, this recipe makes 4 mini baked Alaska’s but is very simple to increase or reduce amounts depending on the number of guests you are serving.
- 1 sponge cake, such as Madeira cake
- Christmas Pudding Ice Cream
- 3 egg whites
- 180g of sugar
First slice your Madeira cake into thin layers and use a cookie cutter to cut as many rounds as you need, we cut our 4 rounds out and placed them on a baking tray, you may wish to splash with a bit of sherry or brandy for an extra zing! Scoop out a generous serving of our Christmas Pudding Ice Cream and shape into a smooth circle once placed on the centre of a cake round (if you are not eating immediately you can transfer to the freezer to stay firm).
Next you will need to make the Italian meringue, add your egg whites and sugar to a bowl and place over a pan of simmering water (be sure not to let the bowl touch the water), gently whisk the egg and sugar until the sugar has dissolved (you can test this by rubbing some of the mixture between your finger and thumb). Once the sugar has devolved transfer to a stand mixer and whisk on high speed until it becomes white, light and fluffy. This is now ready to be added to your ice cream topped cake rounds. Once you have a good, even covering lightly brown with a blow torch, however if you don’t have one they are just as delicious without. Simply serve and enjoy.