I have been saving this recipe and pictures for about 6 months for the perfect time.
The reason I’ve been saving it is because its such a great do ahead treat for Christmas. I’ve noticed baked Alaska’s have suddenly become very popular ….and so they should they are perfect for summertime. This is a guide …put anything in them you like. ( as long as you send me a picture).
Baked Alaska… Cake , Ice cream, Berries and Praline, what could be better?….. not much in my books. I made this the other day amongst a discussion of it’s origins. As usual every country steps up to claim the invention of such a delicious dish. In this case the French try to muscle in and so do the Chinese but of course we all know the real beginnings of the Baked Alaska were in America. The name ‘Baked Alaska’ was coined at Delmonico’s Restaurant by their chef Charles Ranhofer in 1876 to honour the recently acquired American territory. What do you know…….. invented in America!. It is sometimes called a Bomb Alaska, as a small puddle can be made in the top, liqueur added and then it is set alight when brought to the table. I’m going with the unlit version.
All I know is it’s delicious. The meringue is browned either under a hot grill or in the oven and this layer on the outside protects the ice cream. It’s a great summer dessert. Make the inside ahead of time and the meringue when you serve them or if you like you can pipe and re freeze and brown when you want to serve. I have added the recipe for cake and icecream but you could use store bought if you want. The golden syrup ice cream is easy and delicious and doesn’t require an ice cream machine. I first used it here to go with Tarte Tartin
- 3 large eggs
- 125 gm sugar
- 50 gm flour plain
- 25 gm cocoa unsweetened dark
- 1 teaspoon baking soda
No Churn Golden Syrup Ice Cream
- 125 ml golden syrup 1/2 cup
- 375 ml cream thickened or whipping cream (1 1/2 cups)
- 4 egg whites
- 400 gm caster sugar 2 cups
Additional bits to make it perfect
- 2 Frozen raspberries per Alaska
- 250 gm Raspberries 1 cup
- 100 gm sugar 1/2 cup
- set the oven to 180 C degree oven (350F). You will need a lined 3 cm deep cookie sheet.
- Beat the eggs until light and creamy then gradually add the sugar a bit at a time, till completely incorporated and light and fluffy.
- Meanwhile sift the flour,cocoa and baking powder, twice. Fold gently into the eggs with a spatula, till just combined .
- Spread onto a lined cookie sheet and bake for approx 15- 20 minutes in
- Cool and cut into circles the size of the top rim of your mould.
- to make the Ice Cream Beat the cream until just starting to hold shape. Pour in the golden syrup with the motor running until all is incorporated and the cream is whipped and fluffy. Do not over beat.
- Freeze this mixture in a container with a lid over night.
- Take the icecream out of the freezer to soften for 10-20minutes.
- Have moulds ready( small Chinese teacups or ramekins or plastic ones like I've used) and space in the freezer ready along with the frozen raspberries.
- Working quickly spoon the ice cream into moulds pushing down to eliminate air pockets to a bit over halfway. Press two or three raspberries into the ice cream and top with a piece of cake ( as shown below) and freeze till needed.
- To Serve
- Beat the egg whites in a clean grease free bowl, till frothy and then gradually add sugar until the meringue is glossy and thick. Transfer to a piping bag or zip lock bag with the corner snipped off.
- Demould the bombs by dipping briefly into hot water, and gently running a knife around the edge( you can do this and refreeze them) and turning out. Pipe each one with meringue ( or just spread with a knife). Brown the completed Alaskas under a hot grill or with a brulee torch till golden ( like I did)
- Serve with Raspberry sauce and Praline
- Put the sugar and raspberries into a pot and simmer till melted.
- Put through a sieve and chill.