Mini baked Alaska - recipe

Mini baked Alaska

  • Prepare

  • Serves

  • Cook

  • Skill



For the ice cream

For the sponge

For the meringue

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  1. 1

    In preparation of making the ice cream, freeze the ice cream machine bowl the day before.

  2. 2

    Add the cream, milk, 60g of sugar and vanilla bean paste into a medium saucepan and heat on a low temperature until it begins to simmer and small bubbles appear. Stir occasionally to ensure that the mixture doesn’t burn.

    For this step you'll need:

    • 300ml Double cream
    • 285ml Milk
    • 60g Unrefined golden caster sugar
    • 1 tbsp Vanilla bean paste
  3. 3

    Once the mix begins to simmer remove from the heat and leave to cool for 30 minutes.

  4. 4

    In a separate bowl, whisk the egg yolks and the remaining 60g of sugar until the mixture becomes thick and pale in colour.

    For this step you'll need:

    • 3 Egg yolk(s) (free range)
    • 60g Unrefined golden caster sugar
  5. 5

    Gradually pour this mixture into the saucepan to incorporate with the other ingredients and heat slowly.

  6. 6

    Beat the mix continuously until it begins to thicken into a custard.

  7. 7

    Leave the mix to fully cool before adding it to the ice cream machine to churn.

  8. 8

    Line 4 small pudding moulds with cling film. When the ice cream has churned, fill each pudding mould, pushing the ice cream to the side and base, leave a hollow dip in the centre for the jam.

  9. 9

    Add 2 tablespoons of jam into the centre of each mould and cover with the overhang of the cling film. Place in the freezer overnight.

    For this step you'll need:

    • 8 tbsp Raspberry jam
  10. 10

    When you are ready to serve the Baked Alaska, use a pastry cutter to cut out 4 circular shapes from the flan sponge, slightly larger than the pudding moulds to create the pudding base.

    For this step you'll need:

    • 2 Flan cases large
  11. 11

    Preheat the oven  to 220°C (fan 200°C, gas mark 7).

  12. 12

    In a large, clean, grease-free bowl, whisk the egg whites until they form soft peaks.

    For this step you'll need:

    • 3 Egg white(s) (free range)
  13. 13

    Gradually add 100g of caster sugar and the cream of tartar and whisk until stiff peaks form. The meringue should start to become glossy.

    For this step you'll need:

    • 100g Unrefined golden caster sugar
    • ½tsp Cream of tartar
  14. 14

    Carefully fold in the remaining sugar with a metal spoon or spatula.

    For this step you'll need:

    • 100g Unrefined golden caster sugar
  15. 15

    Place the sponge base circles on a lined baking tray and remove the ice cream from the freezer.

  16. 16

    Unwrap the ice cream from the cling film and place on top of each sponge, with the jam centre facing downwards.

  17. 17

    Quickly spread the meringue thickly on to the puddings, covering all of the ice cream and sponge right down to the tray.

  18. 18

    If serving immediately bake for 3-4 minutes in the centre of the oven, or alternatively freeze for no longer than an hour and bake for 8 minutes, until the meringue is set on the outside and is golden brown in colour. Do not bake for too long as the ice cream will melt.

  19. 19

    Serve immediately with fresh berries.

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