Rustie Lee's baked alaska
If traditional Christmas pudding doesn’t tickle your fancy then Rustie’s got her alternative Xmas dessert that’s equally impressive - the mighty baked Alaska. The retro dish consists of a layer of cake, a frozen ice cream centre and a coating of toasted marshmallowy meringue to ensure your festive dessert still has the wow-factor.
Rustie Lee’s Baked Alaska
Serves: 10-12
Ingredients
For the Base:1 large shop bought sponge cake or see Rustie’s sponge recipe below.2-3 tablespoons of liqueur (like Grand Marnier or rum) - optionalFor the Ice Cream Dome:2 x 900ml tubs of ice cream (your choice of flavour, softened slightly)1 roll cling film
For the Meringue:5 large egg whites225g caster sugar1/4 teaspoon cream of tartar (optional)
Method
1. For the ice cream dome, grease a medium-sized bowl. Fully line the bowl with clingfilm leaving extra to overhang at the edges, this will help unmould the ice cream from the bowl after freezing.
2. Spoon the softened ice cream into the bowl, pressing down firmly to remove any air pockets.
3. Smooth the surface and cover the top with the overhanging clingfilm. Freeze for at least 4 hours or overnight until solid.
4. To prepare the cake base, if using a large baking sheet cut your sponge cake layer to fit the diameter of the ice cream dome. If using liqueur, brush it onto whichever cake you are using for extra flavour. Set aside.
5. To make the meringues, in a clean, dry mixing bowl beat the egg whites and cream of tatar (if using) with an electric mixer on medium speed until frothy.
6. Gradually add the sugar, one tablespoon at a time, while beating. Increase the speed to high and beat until stiff, glossy peaks are formed.7. To assemble the Baked Alaska, unmould the frozen ice cream dome by dipping the base of the bowl briefly into hot water. Place the ice cream dome onto the cake layer, with the flat side of the ice cream on top of the cake. Spread or pipe the meringue evenly over the ice cream and cake, sealing all the edges. If spreading the meringue, use a spatula or spoon to create decorative swirls.
8. To finish, preheat your oven to 220°C, gas 7 then place the assembled dessert on a baking sheet and bake for 3-5 minutes. Or put under the grill watching closely, until the meringue is golden brown. You may need to turn the meringue throughout baking so it is evenly browned on all sides. Alternatively, use a kitchen blow torch to brown the meringue evenly.
9. To serve, slice immediately! The contrast of warm meringue with cold ice cream is what makes this dessert so special. It also goes well with your favourite fruit salad.
Rustie Lee’s Sponge
Enough for 1 Baked Alaska
Ingredients
4 large eggs100g caster sugar100g plain flour, sifted1 tsp vanilla extract, optional
Method
1. Preheat the oven to 180°C/ gas 4. Grease and line an 8cm sandwich tin.
2. In a large mixing bowl, whisk the eggs and caster sugar together using an electric mixer on high speed for about 5–7 minutes, until the mixture is pale, thick, and has tripled in volume. (This is called the ribbon stage).
3. Gently fold the sifted flour into the whisked mixture using a spatula, being careful not to deflate the batter. Add vanilla extract if desired.
4. Pour the batter evenly onto the prepared cake tin and gently spread it out. Bake for 8–10 minutes, or until the sponge is golden and springs back when lightly pressed.
5. Let the sponge cool completely.
6. If you would like to cover the whole baked Alaska with sponge, grease and line a large baking sheet (or Swiss Roll sheet) with greaseproof paper. Bake and cool as above. When cool, cut into shapes to cover the base and sides of the frozen ice cream dome.