Mini baked Alaskas with boozy cherry centres
- Good Food team
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Prep: 15 mins
Cook: 20 mins
Ready in 35 mins plus freezing overnight
A star rating of 1.5 out of 5.2 ratingsRate
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A much-loved favourite with a modern-day twist - and all the components can be prepared in advance
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500 ml tub good vanilla ice cream
- one with real vanilla is nice
-
200g black cherry
jam
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2 tbsp kirsch
-
100g butter
softened, plus extra for the tin
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100g toasted flaked almonds
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85g self-raising flour
-
2 eggs
lightly beaten, plus 3 egg whites
-
225g caster sugar
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Nutrition: per serving
-
kcal1004
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fat50g
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saturates22g
-
carbs126g
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sugars110g
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fibre3g
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protein17g
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salt1.01g
low
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
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.
Recipe from Good Food magazine, December 2008
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A star rating of 1.5 out of 5.2 ratings
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