Chocolate, peanut butter and caramel baked Alaskas
- August 2017
- Makes 4
- Hands-on time 25 min, oven time 10 min, plus freezing
These individual baked Alaska couldn’t be easier to make. Simply top ready-made madeira cake with smooth peanut butter, chocolate ice cream and quick meringue, then bake until gooey perfection.
- 24.5g (11g saturated)
- 86.2g (75.3g sugars)
- 240ml chocolate ice cream
- 250g ready-made madeira cake
- 80g smooth peanut butter
- 20g caramel sauce
- 4 free-range egg whites
- Pinch cream of tartar
- 240g white caster sugar
- Line a baking tray with non-stick baking paper (or use 2 smaller trays so they fit in the freezer). Scoop out 4 scoops of ice cream. Put on the lined tray(s), then freeze again until solid (about 1 hour).
- Cut the cake into 4 even 2cm slices and trim the corners to make rough circles slightly larger than the ice cream scoops. Spread with the peanut butter and a dollop of the caramel sauce. Put a ball of ice cream on top of each piece of cake, then freeze until needed.
- To serve, heat the oven to 220°C/200°C fan/gas 7. When the oven is ready, put the egg whites and cream of tartar in a large clean bowl and whisk using an electric hand mixer until stiff peaks form. Add the sugar 1-2 tablespoons at a time, whisking back to stiff peaks between each addition.
- Once all the sugar is incorporated and the meringue is shiny and glossy, take the ice cream-topped sponge bases out of the freezer and quickly cover with meringue to the bottom of the bases, leaving no gaps. Bake for 10 minutes until the meringue has a golden brown tinge and is set to the touch. Serve immediately.
We used bought madeira sponge cake, but any sponge cake or flan case will do the trick. Please note: you might have some meringue mixture left over.
Prepare the ice cream sponge bases up to 2-3 days ahead and store in the freezer, wrapped, until ready to finish the dish (steps 3-4).
The secret to baked Alaska is to make sure everything is frozen solid before adding the meringue. It’s also important to heat the oven before you start whisking the meringue – any delay and the ice cream might start melting too quickly. And don’t leave any gaps in the meringue coating.
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