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Baked Alaska

Bernie Howden

For Dessert ( Cakes, Easy )


Published on

20 minutes minutes to prepare and 1 minute minutes to cook

Serves 1/2


Baked alaska with a raspberry coulis


1 x 15 cm sponge disc (home made or buy)
2tbsp brandy
2tbsp raspberry jam
6 egg whites
175g caster sugar
500ml vanilla ice cream.

250g raspberries
2tbsp caster sugar
1 tbsp amaretto
50g raspberries to garnish.


1.Place raspberries, brandy and sugar into the pan and bring to a simmer.
2.When raspberries are soft and have broken down, pass them through a sieve and allow sauce to cool, stir through 50g of raspberries.

For the rest of the recipe:

3.Drizzle the base of the sponge with the brandy and leave to soak for a few minutes, then spread the jam over the base.
4.Whisk egg whites to a stiff peak then beat in the sugar in 4 stages.
5.After the sugar is added, place the ice cream on top of the sponge.
6.Spoon the meringue over the ice cream and spread, cover the ice cream and base completely.
7.Create peaks using your spatula.


8.Using a blow torch brown the baked alaska then serve immediately with the raspberry coulis.


This is my way of doing this classic dish, but you may have your own method..


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