This is the ultimate showstopper dessert for the whole family. Baked Alaska is a lot easier to prepare than it looks. You can use your favourite ice cream in lieu of making your own if you prefer. It stores well in the freezer for a few days but it may not even last that long because it is too delicious to resist.
Recipe Tester Feedback: "Stunning! Looks great! Tastes great too. The ice cream is also great on its own so made another batch. Perfect for a dinner party." - Shannah
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes
Cooking Time 25 minutes
Freezing Time 4-6 hours
Makes 16 slices
Can be frozen
- eggs - 3
- butter - 175g
- caster sugar - 175g
- plain flour - 175g
- vanilla - 1/2 tsp, extract
- cocoa powder - 40g
- milk - 30g
- baking powder - 1 tbsp
- Ice cream:
- double cream - 500g
- condensed milk - 400g, tinned
- cocoa powder - 60g
- vanilla - 1 tsp, extract
- egg whites - 4
- lemon - 1/2, juice only
- cornflour - 2 tsp
- caster sugar - 200g
- Preheat the oven to 180C. Line a 20cm round springform cake tin with baking paper.
- If you need to make your own caster sugar, add sugar (375g) and grind Speed 9 / 3 seconds. Set aside.
- To make the sponge, place the eggs (3), butter (175g), caster sugar (175g), flour (175g), vanilla (1/2 tsp), cocoa powder (40g), milk (30g) and baking powder (1 Tbsp) in the bowl. Combine Speed 5 / 30 seconds.
- Pour into the prepared tin and bake for 25-30 minutes until a skewer inserted comes out clean.
- Place on a wire cooling rack and leave to cool entirely. Then chill for 30 minutes. Remove and set aside until later.
- Line a small bowl that is a bit smaller than the cake tin with clingfilm overlapping the edges.
- To make the ice cream, insert the whisk attachment. Place the double cream (500g) in the bowl. Whisk on Speed 3 until it is stiff while watching it closely. This could take between 20-45 seconds.
- Add the condensed milk (400g tin), cocoa powder (60g) and vanilla (1 tsp) to the bowl. Combine Speed 2 / 10 seconds. Scrape down sides.
- Combine again Speed 2 / 5 seconds. Fill in the bowl with clingfilm and freeze for 4 hours.
- To make the meringue, insert the whisk attachment into the clean bowl. Place the egg whites (4) and lemon juice (from 1/2 lemon) in the bowl. Program 3 minutes / 37C / Speed 3.5. While whisking, after 2 minutes, slowly insert the cornflour (2 tsp).
- Program 3 minutes / Speed 3.5. While whisking, slowly add in caster sugar (200g) by the teaspoon.
- To assemble the Alaska, straighten the cake with a knife. Place the cake with the cut side down on a serving plate. Remove the ice cream from the freezer. Take off the clingfilm and place it on top of the cake. Top with the meringue. Freeze again for 30 minutes.
- Preheat the oven to the hottest setting. Alternatively you can use the grill. Once chilled, remove and place in the hot oven for a couple of minutes to brown the meringue. Serve immediately. Return any leftovers to the freezer, wrapped in clingfilm to avoid freezer burn.