Tropical baked Alaska
- A challenge
- May/June 2020
- Serves 8-10
- Hands-on time 45 min, oven time about 40 min, plus overnight freezing and cooling
Here’s a classic baking project to try: the famous ice cream dessert that goes in the oven. Try our incredible tropical baked Alaska: cut away at the meringue outer to reveal a passionfruit ice cream and coconut sponge cake waiting for you inside.
Fancy the original? Give our classic baked Alaska recipe a go.
- 49.8g (31.3g saturated)
- 64.5g (59.2g sugars)
If you can’t find any passion fruit curd use lemon curd for a more citrussy dessert.
We’ve made a no-churn ice cream that’s high in fat, which means it will take longer for the ice cream to melt, buying you a little more time when smothering with meringue and baking.
Freezing the ice cream overnight is vital for a rock-solid centre that won’t melt in the heat of the oven and ruin all your hard work.
The cake recipe is denser than a classic sponge so it can hold the weight of the ice cream and meringue and make cutting and serving easier.
When whisking the sugar into the meringue, make sure the mixture returns to super-stiff peaks before adding more sugar, then whisk for 2-3 minutes more for even stiffer peaks, so you can swirl it into patterns that will hold their shape.
Cover the ice cream with the overhanging cling film and keep in the freezer for up to a week. The cooled sponge will keep, well wrapped, for up to 2 days.
Freeze the egg yolks for up to 1 month, then use in custard, hollandaise or mayonnaise.
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