Seasonal baked Alaska

Prep: 30 mins

Cook: 5 mins

A hassle free dessert you can count on to please everyone.

300g strawberry ice cream

200g black cherry or black currant jam

400g vanilla ice cream

5 egg whites

200g caster sugar

400g Christmas cake leftovers (without the icing)

Line a 900ml pudding basin or deep bowl with a double layer of cling film.

Scoop the strawberry ice cream into the bowl, flattening it down well.

Top with the jam, followed by the vanilla ice cream.

Pat down firmly, cover with cling film and freeze overnight.

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

In a bowl, whisk the egg whites until stiff, then slowly whisk in the sugar until firm.

Slice the cake and arrange on the baking tray to make a round the same size as the top of the ice-cream bowl.

Press together well to avoid gaps.

Lift the ice cream out of the bowl, remove cling film and turn over onto the cake.

Spread the egg mixture evenly over the ice cream and cake, making sure there are no gaps.

Bake for 4-5 minutes until nicely coloured. Serve immediately.

Serves
8

Preparation Time
30 minutes

Cooking Time
5 minutes

Main ingredients
Dairy, Eggs, Sugar

Recipe Type
Dessert, Entertaining

Level of Difficulty
Easy

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