In this episode of Keep Calm And Bake chef Caroline MiLi Artiss shows you how to make a very easy vanilla strawberry and raspberry baked Alaska. Yum!
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2h:30m
Cook:3m
Total:2h:33m
Serves:6
Temp:220° c – 430° f
Ingredients:
1 round chocolate sponge cake, homemade or shop bought
1 large tub of strawberry ice cream
1 large tub of raspberry ice cream
1 large tub of vanilla ice cream
4 large egg whites
150 g caster sugar
Step 1: Make The Ice Cream Dome
You’ll need your ice cream soft for this so take it out of the freezer 10 minutes before you start. Line a bowl with the same diameter as your cake tin with cling film, then spoon in a layer of raspberry sorbet, followed by vanilla, and lastly strawberry ice cream. Level off and pop back into the freezer to set until hard, this should take about 2 hours.
Step 2: Put The Cake In The Cake Tin
Line a cake tin or dish with greaseproof paper, cut your cake base to fit into the bottom of your cake tin, trimming the edges to make it fit, and eat the rest!
Step 3: Make The Meringue Topping
Whisk egg whites until soft peaks then whisk in the sugar a bit at a time until you have stiff peaks.
Step 4: Assemble The Dessert
Take the ice cream dome out of the freezer and turn it out on top of the cake base. You may need to run it under hot water (making sure none goes into the ice cream) to help it come out of the bowl. Cover with meringue and make swirls using the back of your spoon.
Step 5: Bake
Place into your pre-heated oven for 2 – 3 minutes until the swirls have turned golden.
Step 6: Serve
It’s easier if you wait 5 – 10 minutes before cutting into it to give the ice cream time to soften.

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