Festive baked Alaska
- Silvana Franco
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Serves 8
Easy
Prep: 30 mins
Cook: 5 mins
+ freezing
A star rating of 4 out of 5.1 ratingRate
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This gloriously squidgy hot and cold ice cream bombe with meringue uses up leftover Christmas cake
Freezable (Freeze without meringue)
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Simmer-&-stir Christmas cake
A star rating of 4.9 out of 5.268 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g/11oz caramel ice cream
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200g black cherry conserve
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400g/14oz vanilla ice cream
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5 egg whites
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200g caster sugar
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400g/14oz Christmas cake
(with icing removed)
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Nutrition: per serving
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kcal609
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fat21g
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saturates12g
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carbs102g
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sugars95g
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fibre10g
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protein9g
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salt0.51g
low
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Method
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step 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.
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step 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.
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step 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 TIPS
TOP TIP
If your cake is a bit dry, drizzle it with a splash of brandy or rum so you can press the pieces together more easily.
Recipe from Good Food magazine, December 2011
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A star rating of 4 out of 5.1 rating
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