Mini baked Alaska

Latest comments and suggestions

• Jazpa

  25 May 2008

  Jazpa rated and commented on this recipe

  

  The meringue wasn't sweet enough for me, but making the cake, jam and ice-cream part first, and freezing it for a while before topping with the meringue was a good idea. The cake was defrosted perfectly in the oven, i feel without freezing the ice cream would've melted.

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• missyj

  15 May 2010

  missyj rated and commented on this recipe

  

  really nice but my ice cream melted how do i stop that

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• Miss Piggy

  20 March 2011

  Miss Piggy rated and commented on this recipe

  

  After reading Jazpa's comment above I increased the sugar which was a mistake as it was almost tooth-achingly sweet. Still very impressive though and I'll be making these again.

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• Tiger

  18 May 2011

  Tiger commented on this recipe

  A WOW every time. Use individual bought flan cases, jam, scoop of ice cream and place in the freezer on a baking tray, then make up the meringue in advance and put in the fridge. Make sure you completely cover the ice cream with meringue, this mixture makes 5. I've made this three times and my family love it.

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• Delia, I 'ain't!

  19 May 2011

  Delia, I 'ain't! commented on this recipe

  Much better than making one large one! I made mine with chocolate loaf cake and substituted the jam for chocolate spread but that just ruined the surface of the cake so I gave up with the chocolate spread - and the ice cream stayed put without! Also, really good idea to put them in freezer before adding meringue - saves the race against melting ice cream!

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• Toni

  05 February 2012

  Toni rated this recipe

  

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http://www.bbcgoodfood.com/recipes/4345/

http://www.bbcgoodfood.com/recipes/4345/

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Ingredients

• 1 loaf Madeira cake or sponge cake
• 3 tbsp raspberries jam (without pips if you prefer)
• 1 tub vanilla ice cream
• 6 egg whites
• 250g golden caster sugar

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Difficulty and servings

Makes 6

Preparation and cooking times

Ready in 20 mins plus chilling

Ingredients

• 1 loaf Madeira cake or sponge cake
• 3 tbsp raspberries jam (without pips if you prefer)
• 1 tub vanilla ice cream
• 6 egg whites
• 250g golden caster sugar

Per serving

474 kcalories, protein 8g, carbohydrate 88g, fat 12.5 g, saturated fat 6.1g, fibre 0.4g, salt 0.75 g

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