Individual Vanilla and Chocolate Baked Alaska

Individual Vanilla and Chocolate Baked Alaska

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Serves: Up to 6 people

Can be made with these products:

Ingredients

  • 130g Egg, lightly beaten                
  • 75g Sugar                                   
  • 1 tsp Vanilla extract                       
  • 70g Self-raising flour                    
  • 10g Unsalted butter, melted         
  • 15g Milk                                     
  • 200g Vanilla ice cream                 
  • 200g Chocolate ice cream            

For the meringue:

  • 60g Egg whites                           
  • 120g Sugar                                   
  • 20g Water                                  
  • 2 Tbsp Vanilla extract                    

 

Method

Total time: 1 hour 50 minutes, including freezing time.

  • Preheat the oven to 160°C
  • Attach the bowl and the whisk to the machine.
  • Add the egg, sugar and vanilla to the mixing bowl.
  • Set the temperature to 45°C and the speed to 3 and whisk for about 4 minutes or until the mixture leaves a trail as it falls from the whisk.
  • Remove the bowl from the machine.
  • Gradually add the flour into the mixing bowl, and gently fold in. 
  • Add the butter and milk into the mixer bowl, gently fold in until combined.
  • Spread the mixture out evenly onto the prepared baking tray.
  • Place the tray into the pre-heated oven and bake for 10-15 minutes or until lightly golden.
  • Remove from the oven, slide the parchment paper and cake onto a cooling rack and allow to cool.
  • Once cool cut out 6 rounds with a 5cm round cutter and reserve.
  • Take the ice cream out of the freezer and allow to stand for 10 minutes to soften
  • Half fill each mould with some vanilla ice cream. Tip: you can put the mould into the freezer for a few minutes for the ice cream to firm up before adding the chocolate ice cream.
  • Fill each mould with some chocolate ice cream.
  • Top each mould with a piece of prepared sponge.
  • Flatten off the tops with a palette knife.
  • Place the mould back into the freezer for an hour to firm up.
  • Clean and attach the mixing bowl, the whisk and splash guard onto the machine.
  • Add the eggs, sugar, water and vanilla into the mixing bowl.
  • Select the Italian meringue pre-set, and press Start.
  • Transfer the meringue into a piping bag and reserve.
  • Demould the ice cream and place onto a baking tray (sponge side down).
  • Pipe the meringue over the ice cream and sponge base until completely covered. Tip: you can do this a few hours before serving and place them back into the freezer until ready to serve
  • When ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes.
  • Serve with cherry compote. 

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