Mini baked Alaskas with boozy cherry centres
A much-loved favourite with a modern-day twist - and all the components can be prepared in advance
Difficulty and servings
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Ready in 35 mins plus freezing overnight
- Line 4 individual pudding moulds with cling film - brushing with oil first will help. Divide the ice cream between them, shaping so an even thickness covers the base and sides with a hollow in the middle. Mix the jam with 2 tsp of the kirsch, spoon into the ice-cream hollows, cover and freeze overnight.
- For the base, heat oven to 180C/ fan 160C/gas 4. Butter and line a 20cm square cake tin. Reserve 2 tbsp of the almonds, then whizz the rest in a food processor until finely chopped and tip into a bowl with the flour, butter, beaten whole eggs and 100g caster sugar. Beat until smooth, then spread into the tin and bake for 15-18 mins until golden and springy. Cool on a wire rack. This cake will sit quite happily in a tin for 24 hrs, but stamp out the bases on the day or the edges will dry overnight.
- For the meringue, whisk the egg whites until stiff, then add the remaining sugar and continue whisking until the meringue is thick and glossy. Can be chilled for up to 5 hrs. With a 7cm round cutter or rim of a pudding mould, cut 4 bases from the almond sponge. Drizzle with the rest of the kirsch, then sit them on a baking sheet lined with baking paper.
- When you're ready to serve, heat oven to 220C/fan 200C/gas 7. Turn 1 ice cream out onto each round of cake, peeling off the cling film, then spread over meringue using a knife or small spatula until completely covered. Scatter with remaining almonds and bake for 3 mins until the tips of the meringues are just browning. Lift onto serving plates with a fish slice and serve immediately.
Per serving
1004 kcalories, protein 17g, carbohydrate 126g, fat 50 g, saturated fat 22g, fibre 3g, sugar 110g, salt 1.01 g
Recipe from Good Food magazine, December 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/8642/
http://www.bbcgoodfood.com/recipes/8642/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 500 ml tub good vanilla ice cream - one with real vanilla is nice
- 200g black cherry jam
- 2 tbsp kirsch
- 100g butter , softened, plus extra for the tin
- 100g toasted flaked almonds
- 85g self-raising flour
- 2 eggs , lightly beaten, plus 3 egg whites
- 225g caster sugar
Search Good Food
Advertisement
Difficulty and servings
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Ready in 35 mins plus freezing overnight
Ingredients
- 500 ml tub good vanilla ice cream - one with real vanilla is nice
- 200g black cherry jam
- 2 tbsp kirsch
- 100g butter , softened, plus extra for the tin
- 100g toasted flaked almonds
- 85g self-raising flour
- 2 eggs , lightly beaten, plus 3 egg whites
- 225g caster sugar
Per serving
1004 kcalories, protein 17g, carbohydrate 126g, fat 50 g, saturated fat 22g, fibre 3g, sugar 110g, salt 1.01 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
