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Individual Vanilla and Chocolate Baked Alaska

Serves: 6Category: Chocolate Recipe course: DessertMachine: Cooking MachineTotal time (min.): 110
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This is our take on a retro classic dessert, which makes for a showstopping finale at dinner parties as it is served individually, making your guests feel very special when you present them with one each! You can prepare everything in advance, then when ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes.

Ingredients

Tools

Method

  1. Pre-heat oven - 160°C
  2. Line a clean baking sheet with parchment paper then set aside
  3. Attach the Whisk
  4. Add egg, caster sugar and vanilla extract to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Whisk with splashguard fitted - 4 min, 45°C, Speed 3
  7. Remove the bowl from the machine
  8. Add plain flour and baking powder to the Cooking Chef XL Bowl
  9. Fold gently until combined
  10. Add unsalted butter and milk to the Cooking Chef XL Bowl
  11. Fold gently until combined
  12. Transfer content of Cooking Chef XL Bowl to baking sheet
  13. Spread until level
  14. Bake until golden brown - 10 min
  15. Remove from oven
  16. Transfer sponge to cooling rack carefully and let cool
  17. Once cool cut out 6 rounds with a 5cm round cutter and reserve
  18. Take the ice cream out of the freezer and allow to stand for 10 minutes to soften
  19. Add vanilla ice cream to a clean demisphere mould
  20. Half fill each mould and place in the freezer for a few minutes to allow the ice cream to firm up
  21. Add chocolate ice cream to the demisphere mould
  22. Top each mould with a piece of prepared sponge
  23. Flatten off the tops with a palette knife
  24. Freeze until firm - 1 hr
  25. Clean Cooking Chef bowl
  26. Attach the Whisk
  27. Add egg white, caster sugar, water and vanilla extract to the Cooking Chef XL Bowl
  28. Whisk with splashguard fitted - 2 min, 85°C, Speed 6
  29. Whisk with splashguard fitted - 2 min, 60°C, Speed 6
  30. Transfer meringue to piping bag then set aside
  31. Demould the ice cream and place onto a baking tray (sponge side down)
  32. Pipe the meringue over the ice cream and sponge base until completely covered
  33. When ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes
  34. Bake - 10 min, 220°C
  35. Serve

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