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Baked Alaska, Golden Syrup Ice cream, Raspberries and Chocolate

December 7, 2012 by Tania 10 Comments

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Mini Baked Alaska with Praline 4

I have been saving this recipe and pictures for about 6 months for the perfect time.

It’s here!

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).

Mini Baked Alaska with Praline 3

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.

Mini Baked Alaska 5

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

Mini Baked Alaska with Praline 2

Mini Baked Alaska, Golden Syrup Ice cream, Raspberries and Chocolate

This is a very impressive dessert you can make ahead and finish when you need it. This recipe uses Australian Cup measurements
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 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)
  • vanilla

Meringue

  • 4 egg whites
  • 400 gm caster sugar 2 cups

Additional bits to make it perfect

  • 2 Frozen raspberries per Alaska

Coulis

  • 250 gm Raspberries 1 cup
  • 100 gm sugar 1/2 cup

Instructions
 

  • 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.

To Assemble

  • 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

Raspberry Sauce

  • Put the sugar and raspberries into a pot and simmer till melted.
  • Put through a sieve and chill.
  1. Mini Baked Alaska with Praline 1

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Filed Under: Desserts, Ice cream, RECIPES Tagged With: Baked Alaska, Christmas desserts, desserts, Frozen desserts, making icecream without an icecream machine, Summer recipes

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Reader Interactions

Comments

  1. Sara @ Belly Rumbles

    December 12, 2012 at 10:18 am

    I love a good baked Alaska. I always thought Mum was so clever making these when I was a kid. They look delish.
    Sara @ Belly Rumbles recently posted..Christmas Recipe: Baked Stuffed Onions with Parmesan CreamMy Profile

    Reply
    • MyKitchenStories

      December 12, 2012 at 6:29 pm

      Hi Sara
      Yeah I love a baked Alaska but I can tell you id=f it didnt come out of a packet my Mum never made it

      Reply
  2. InTolerantChef

    December 11, 2012 at 10:52 am

    What a very gorgeous dessert indeed! I just love golden syrup too- so yummy! Perfect for Christmas Cheer 🙂
    InTolerantChef recently posted..A Gluten Free Taste of TurkeyMy Profile

    Reply
  3. grace

    December 10, 2012 at 9:24 pm

    while i’ve never made or even eaten baked alaska, i’ve always admired it! you did a lovely job. 🙂
    grace recently posted..smell that?My Profile

    Reply
  4. Suzanne Perazzini

    December 8, 2012 at 6:29 pm

    It does look Christmasy and I love how you have plated it. Meringue is always a big favourite.
    Suzanne Perazzini recently posted..Lemon & Strawberry Muffins – gluten, dairy and sugar-freeMy Profile

    Reply
  5. Angie@Angie's Recipes

    December 8, 2012 at 4:33 pm

    So pretty! They are perfect!
    Angie@Angie’s Recipes recently posted..Peanut Butter Spelt Homemade Stamped CookiesMy Profile

    Reply
  6. Francescainthekitchen.blogspot.com

    December 8, 2012 at 2:03 am

    So beautiful.. I love it!!!

    Reply
  7. Kari @ bite-sized thoughts

    December 7, 2012 at 7:18 pm

    I can not believe you sat on this recipe for so long 🙂 Such patience! It looks great – perfect for summer and Christmas, as you say.
    Kari @ bite-sized thoughts recently posted..Out and about in Perth – Point Walter and Fremantle PrisonMy Profile

    Reply
    • MyKitchenStories

      December 7, 2012 at 7:51 pm

      Yeah I thought it would be perfect for summer

      Reply
  8. yummychunklet

    December 7, 2012 at 2:45 pm

    I love baked Alaska. It’s such a fun treat of a dessert.
    yummychunklet recently posted..No TwD for me! Give me Oatmeal Banana Pancakes instead.My Profile

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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