A baked Alaska is a classic dessert option but sometimes the classics can use a little update.
We’ve taken the usual summery meringue and ice cream combination and given it some earthy depth by adding rich coffee and chocolate flavours.
Baked Alaska may seem like a complicated dessert to make at home but it’s actually really easy to assemble yourself. You simply make a light meringue and set it atop ice cream – and chocolate brownies in this case. Impressive, yet simple.
If you want to make a show of your dessert you can always do the blow-torching of the meringue at the table – your guests will certainly be impressed.
This recipe shows how adaptable the classic baked Alaska recipe is so don’t be afraid to experiment with the flavour combinations. A salted caramel ice cream would give the dish as a different flavour, as would a fruity sorbet.
- 2 large egg whites
- 110g caster sugar
- 6 chocolate brownies
- 1 tub coffee ice cream
- You will need: a cook’s blow torch
Put the egg whites into a bowl and whisk until stiff.
Gradually add the sugar until you have a stiff meringue.
Put the brownies on a board, top with a scoop of ice cream, cover with the meringue.
Brown with a blow torch and serve immediately.