Almond sponge and raspberry ripple baked alaska
- December 2016
- Serves 8-10
- Hands-on 50 min, oven 35-45 min, plus freezing and cooling
We’re bringing back the baked alaska – our modern recipe combines almond sponge with raspberry ripple ice cream for a truly show-stopping dessert.
- 31.9g (16.1g saturated)
- 71.7g (65.3 sugars)
- 0.3g salt
Although this pudding might seem full of jeopardy (cooking and ice cream!) you actually have a bit more time than you think. Work quickly with the meringue, but don’t rush. The ice cream will take a good 10 minutes before it starts to melt, provided it’s properly frozen when you take it out of the freezer.
We flamed our alaska, which looks spectacular but isn’t strictly necessary. If you’d like to give it a go, warm 100ml kirsch or overproof rum in a saucepan until gently steaming, then pour into
a ladle. Using a long match or cook’s blowtorch, ignite the alcohol in the ladle, then carefully pour it over the alaska. It will cook the meringue further, so if you want to do this, don’t burnish the meringue as much.
Make the sponge cake up to 24 hours in advance, wrap in cling film and store in an airtight container. You can also freeze the sponge for up to 1 month, well wrapped in cling film. The moulded raspberry ripple ice cream will keep for 1 month in the freezer.
Freeze leftover egg yolks, lightly beaten with ¼ tsp sugar or ½ tsp salt (to use in sweet or savoury recipes), in a freezer bag, marked with the number of yolks and the date, for up to 3 months.
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