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.
If you want to go large next time, take a look at our full-size baked Alaska, or see our round up of 40 mini-puddings.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 619kcals Calories
- 24.5g (11g saturated) Fat
- 12.9g Protein
- 86.2g (75.3g sugars) Carbs
- 1.3g Fibre
- 0.8g Salt
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