BAKED ALASKA RECIPE
Moderate (yet manageable)
A spectacular dessert enveloped with toasted marshmallow meringue and chocolate sauce. A layer of genoise sponge flavoured with chocolate is topped with your favourite ice-cream to create a truly memorable and impressive treat.
Why not prep in advanced? Once Alaska's are topped with meringue you can by store them in tupperware in the freezer. Simply take out 10 mins before serving, blowtorching and topping with chocolate sauce at the table for added flamboyance.
62.5g sachet pastry flour
5g sachet baking powder
20g sachet cocoa powder
85g sachet light brown sugar
40g sachet caster sugar
4g sachet cream of tartar
55g sachet vegan dark chocolate
50g sachet coconut milk powder
3 eggs separated
Your favourite ice cream (or frozen fruit, sugar & yoghurt/cream to make your own)
Lighter fluid if you are using one of our kitchen blowtorches - available from most newsagents
Dome mould (5 cavities)
Circle cutter (8cm diameter)
15cm mould (to make one large alaska cake)
Mini pallet knife
SMEG Hand Blender
Ingredients you will need to add
Take your ice-cream out of the freezer so that it softens up.
Alternatively you could make your own ice cream by blitzing together 250g frozen fruits, 1tbsp sugar and 125ml cream/yoghurt together, then put in the freezer to firm up. This will make more ice-cream than what you would need.
Heat oven to 190C/fan 170C/gas 5. Prepare a baking trays with a piece of parchment.
Making the sponge
Take three med/large bowls and separate;
1st Bowl: 3 egg yolks. 2nd Bowl: 1 egg whites. 3rd Bowl: 2 egg whites.
Using a clean whisk, beat the egg white in your 2nd bowl until it is stiff,
Add the light brown sugar sachet and 1tsp of water to the 1st bowl with the egg yolks. Using an electric or hand whisk, whisk until the mixture is light in colour and thick enough to leave a trail when the whisk is lifted. Sift in the pastry flour, baking powder and cocoa powder, then fold in lightly. Do not over mix.
Then fold egg white in the second bowl into the cake mixture in two batches using a metal spoon to preserve as much air as possible.
Pour the mixture evenly over the prepared tray, then carefully spread to the edges. Bake for 12 mins, or until the cake feels firm to the touch.
Turn the cake out onto a board or wire rack and gently peel off the parchment*, then leave to cool completely.
*If it is sticking too much it may need a couple of minutes more in the oven. If still too sticky, sometimes all it needs is a little cool time to be less tacky, so try waiting 5 minutes before handling.
Assembly of the Alaskas
Take your now soft ice cream and fill each semi circle mould 3/4 of the way up. If you have made your own, take out of the freezer.
Take an 8cm circle cutter and cut out 5 circles of sponge. Place a sponge circle on each dome base.
*Alternatively, if you have a large mould such as our 15cm mould you would need to cut out a 15cm circle of sponge.
Put this all back in the freezer for 20 minutes or until you want to serve your Alaskas.
Add 60ml of boiling water to the sachet of coconut milk powder and whisk until there are no lumps.
Empty the sachet of chocolate into small bowl and pour on the coconut milk. Leave for a minute to melt the chocolate then whisk until you have a smooth glossy sauce with no lumps.
Add the 40g sachet of sugar and cream of tartar to the remaining egg whites in the 3rd bowl and whisk with an electric whisk on high speed until you have very stiff peaks. You will need to keep going quite vigorously until the egg whites stand up and are not floppy.
Take your Alaska's out of the freezer and carefully unmould onto pretty plates.
Use a palette knife to envelope the ice cream and base entirely with meringue, creating beautiful swirling patterns as you go.
Use a blowtorch filled with fluid to torch the merringue. This will smell like toasted marshmallows
Take a teaspoon and drizzle over the chocolate sauce. Eat with delight...
*Remember if you do not want to eat all of these at once you can store them in the freezer and blow torch whenever you need a beautiful dessert at a moments notice!
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Ingredients contained in kit:
Sugar, Wheat Flour, Dark Chocolate (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Gluten-Free, Coconut milk powder (Organic Coconut 79%, Organic Maltodextrin 21%), Baking Powder (Sodium Dihydrogen Diphosphate, Sodium Bicarbonate, Calcium Sulphate), Cream of tartar (potassium hydrogen tartrate)
Allergens: Wheat, Coconut
*Risk of trace particles from manufacturing of Sesame, Soy, Peanuts and Milk