Chocolate, peanut butter and caramel baked Alaskas
- Published: 3 Oct 17
- Updated: 2 May 24
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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Makes 4 -
Hands-on time 25 min, oven time 10 min, plus freezing
Nutrition
- Calories
- 619kcals
- Fat
- 24.5g (11g saturated)
- Protein
- 12.9g
- Carbohydrates
- 86.2g (75.3g sugars)
- Fibre
- 1.3g
- Salt
- 0.8g
delicious. tips
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.