A recent addition to our dessert menu was the traditional baked alaska. I know it’s retro but I really like our take on it and it can be done at home using our quick cheats. We make ice cream and base but you can buy these if you like for speed. Also instead of a regular meringue which can be tricky in the oven I’ll show you how to make an Italian Meringue, which is basically a cooked meringue. Easy!
150g of egg white
240g of caster sugar
100ml of water
1 large Sponge
Strawberry Ice Cream
- To make the baked Alaska, start with the meringue. Boil the sugar, glucose and water to soft ball stage or 120°C, using a sugar thermometer to gauge the process
- As the sugar is coming up to temperature, begin to whisk the egg whites in a large food mixer on a medium to high speed
- As soon as the sugar reaches 120˚C, remove from the heat and pour slowly into the egg whites, making sure not to start with the sugar until the whites begin to expand
- Once all the sugar mixture has been added, adjust the whisk down to a low speed and allow to continue until the egg whites cool. Place into a piping bag with a star-shaped nozzle
- Cut the base off the sponge to a 1.5cm thickness, this will be used for the bottom of the baked Alaska. Use a small ring or any shape to cut the sponge to desired shape.
- When you have your sponge shapes made place a large scoop of ice cream in the centre of the sponge.
- Pipe the meringue evenly around the ice cream being sure to fully cover the contents, including the base.
- Use a blowtorch to brown the tops of the meringue and serve your baked Alaska.