Festive baked Alaska

Festive baked Alaska

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • + freezing
  • Easy
  • Serves 8

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

  • Freezable (Freeze without meringue)
Nutrition: per serving
HighlightNutrientUnit
kcal609
fat21g
saturates12g
carbs102g
sugars95g
fibre10g
protein9g
low insalt0.51g
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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)

Method

  • 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.

  • 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.

  • 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.1 rating
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