Mini baked Alaskas
Item 1 of 1
- medium
- 3
- 60 minutes
Sally Abe’s fun mini baked alaskas recipe turns nostalgic tea time favourites into elegant individual desserts, with a moist Madeira cake base and neapolitan ice cream bringing different a different colour and flavour to each portion. Don’t forget to use a sugar thermometer when making the Italian meringue, as the temperature of the sugar syrup is essential to achieving the right consistency and finish.
First published in 2016
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Ingredients
Metric
Imperial
- 1 sponge cake, such as Madeira cake, at least 8cm in width
- Neapolitan ice cream
- 80g of egg white
- 160g of sugar
SAVE RECIPE
Method
1
Cut the madeira cake into three even slices, then use an 8cm ring to cut out circles and arrange these across a baking tray
2
Scoop out a generous serving of strawberry ice cream (shaping into a smooth circle if desired) and place in the centre of one of the cake rounds. Repeat the process with the vanilla and chocolate ice creams, then transfer to the freezer to firm up
3
Meanwhile, make the Italian meringue. Pour the egg white into the bowl of a stand mixture with a whisk attachment and set aside. Place the sugar in a small saucepan with a little water and place over a medium heat
4
When the sugar reaches 118°C on a sugar thermometer begin to whisk the eggs. Once the sugar reaches 121°C remove the pan from the hot and gently pour the hot sugar syrup onto the egg whites in a steady stream, whisking continuously
5
Continue to whisk the eggs until the mixture has cooled completely and formed a thick, fluffy meringue. Use a spatula to transfer the meringue into a piping bag, leaving to chill in the fridge until ready to use
6
Remove the cake bases from the freezer and pipe the meringue around the ice cream until evenly coated
7
Using a blowtorch, lightly singe the meringue until coloured all over. Place the baked Alaskas on plates and serve immediately
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