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Italian baked Alaska
Italian baked Alaska
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Prep Time:
400 minutes
Cook Time:
5 minutes
Total Time:
405 minutes
Try a decadent Italian twist on baked Alaska this weekend.
Ingredients:
  • 6 individual panettone (see note) (or 1 large one)
  • 60ml grand marnier
  • 1L vanilla ice cream, softened slightly
  • 6 eggwhites
  • 150g caster sugar
  • Icing sugar, to dust
Instructions:
  • Slice a 1cm-thick slice from the panettone bases and hollow out the center, leaving 1cm-thick walls. Sprinkle 1 teaspoon of liqueur inside each base, fill with ice cream, pressing down firmly. Drizzle a little more liqueur inside the bases, then cover with the top slices of panettone. Invert onto a lined baking tray, freeze for at least 6 hours or overnight until very firm.
  • Preheat the oven to 200°C. Use electric beaters to whisk the egg whites until soft peaks form. Gradually whisk in the caster sugar until stiff peaks form.
  • Take the panettone out of the freezer and cover it in meringue, creating peaks with the back of a spoon. (You can freeze it again at this point until you're ready to serve.) Sprinkle with icing sugar. Bake for 5 minutes or until lightly golden. Serve right away.

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