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Baked Alaska
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Fruit-filled ice cream in a crispy meringue shell for the perfect holiday dessert.
Ingredients:
  • 240g (1 1/3 cups) dried mixed fruit
  • 60ml (1/4 cup) brandy
  • 2.50 gm ground cinnamon
  • 85g (1/2 cup) blanched almonds
  • 1L (4 cups) good-quality vanilla ice-cream
  • 50g (1 cup) amaretti biscuits, lightly crushed
  • 8 slices brioche or Madeira cake
  • 4 egg whites
  • 215g (1 cup) caster sugar
Instructions:
  • In a bowl, mix the dried fruit, brandy, and cinnamon together. Let it soak for 1 hour.
  • Preheat your oven to 200°C. Spread the almonds on a baking tray and toast in the oven for about 5 minutes until fragrant and golden. Cool, then chop finely.
  • Take the ice-cream out of the freezer and let it sit for 20 minutes to soften. Transfer it to a large bowl, then mix in the fruit, almonds, and amaretti until fully combined. Put the mixture into an airtight container and freeze for 4 hours or until firm.
  • Form 8 generous scoops from the ice-cream mixture and arrange them on a baking tray. Freeze for 8 hours or until solidified.
  • Take an 8.5cm-diameter round pastry cutter to cut 8 discs from the brioche or Madeira cake, then place the discs on a baking tray.
  • Preheat the oven to 220°C. In a large clean, dry bowl, use an electric beater to whip the egg whites until soft peaks form. Slowly add the sugar, beating well after each addition, until the mixture is glossy and firm.
  • Place a scoop of ice cream on top of each brioche disc. Generously spread the meringue mixture over the ice cream to fully cover. Bake for 2-3 minutes until the meringue turns golden. Plate individually and serve promptly.

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