Festive baked Alaska

Festive baked Alaska

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Cooking time

Prep: 30 mins Cook: 5 mins + freezing

Skill level

Easy

Servings

Serves 8

This gloriously squidgy hot and cold ice cream bombe with meringue uses up leftover Christmas cake

Nutrition and extra info

Additional info

  • Freeze without meringue
Nutrition info

Nutrition per serving

kcalories
609
protein
9g
carbs
102g
fat
21g
saturates
12g
fibre
10g
sugar
95g
salt
0.51g

Ingredients

  • 300g/11oz caramel ice cream
  • 200g black cherry conserve
  • 400g/14oz vanilla ice cream
  • 5 egg whites
  • 200g caster sugar
  • 400g/14oz Christmas cake (with icing removed)

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Method

  1. Line a 900ml pudding basin or deep cereal bowl with a double layer of cling film. Scoop the caramel ice cream into the bowl, patting it down well. Top with the conserve, followed by the vanilla ice cream. Pat down firmly, cover with cling film and freeze for at least 2 hrs or, better still, overnight.
  2. Heat oven to 200C/180C fan/ gas 6. Whisk egg whites until stiff, then slowly whisk in the sugar until firm and glossy. Slice the cake and arrange on a baking parchmentlined baking sheet, to make a round the same size as the top of the ice-cream bowl. Press together well to make sure there aren’t any gaps.
  3. Lift ice cream out of bowl, remove cling film and turn onto the cake. Spread the meringue evenly over the ice cream and cake, making sure there are no gaps. Bake for 4-5 mins until nicely coloured. Serve immediately.

Recipe from Good Food magazine, December 2011

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