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Raspberry Baked Alaska

Recipe

Classic pudding with raspberry sorbet and ice cream encased in meringue on a cake base.

Serves: 8 people   |   Prep time: 40 minutes   |   Cooking time: 20 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

For the sponge

  • 75g Ground Almonds
  • 50g Icing Sugar
  • 2 Egg Whites
  • Pinch of Salt
  • 55g Caster Sugar

For the sorbet and filling

  • 500g Raspberries
  • 200g Sugar
  • 270ml Water
  • Juice of 1 Lemon
  • 500g Vanilla Ice Cream

For the meringue

  • 6 Egg Whites
  • 340g Caster Sugar

  

Method

  1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line a 20cm wide bowl with cling film, freezing for at least 20 minutes.

For the sorbet and filling:

  1. Blitz together the raspberries and lemon juice.
  2. Strain and discard the seeds.
  3. Gently heat 200g sugar and 270ml water in a saucepan until the sugar dissolves.
  4. Increase the temperature and continue to heat until the mixture has reduced by about two thirds (or until a syrup has formed).
  5. Remove the pan from the hob and whisk the syrup into the raspberry purée.
  6. Freeze for 4 hours, giving the sorbet a quick stir every 60 minutes.
  7. Transfer the sorbet into the chilled bowl.
  8. Top with a thick layer of ice cream before returning the bowl to the freezer.

For the cake:

  1. Make the cake by mixing the ground almonds and icing sugar.
  2. In a separate bowl, beat the egg whites and salt until frothy.
  3. Add 55g of caster sugar a little at a time, continuing to whisk until stiff peaks form.
  4. Fold the egg mixture into the dry ingredients before transferring the batter to a 20cm round cake tin lined with baking paper.
  5. Bake in the oven for 20 minutes.
  6. When the cake is completely cool, remove the bowl from the freezer and place the cake on top of the ice cream layer.
  7. Return the bowl to the freezer as you mix the meringue.

For the meringue:

  1. Whisk the egg whites until frothy.
  2. Add 340g of caster sugar a little at a time while the mixer is still running.
  3. Mix for a further 5 minutes or until the meringue is thick and glossy.
  4. Remove the bowl from the freezer and carefully turn the dessert out onto a plate, discarding the clingfilm.
  5. Spread a thick layer of meringue over the dessert before crisping the exterior using a culinary blowtorch.
  6. Serve immediately.