Tue, 15 March 2016
Edward Hayden was in the kitchen with a delicious recipe for this enduringly popular dessert.
This is a very popular dessert and one which will always be well received. Feel free to multiply the recipe to make a large baked Alaska.
1 9 inch/23cm disc of sponge (4 Eggs, 4oz Sugar, 4oz Self Raising Flour)
Mixed berry compote
1 tub carte D’Or Vanilla Ice-Cream
Meringue topping
Place the disc of sponge onto a flat baking sheet.
Spread with some mixed berry compote, place the ice cream on top and then spread the meringue over the top, making sure there are no gaps in which the ice cream could melt.
Bake in a preheated oven (190C/375F/Gas Mark 5) for 12 minutes.
Serve immediately
Meringue:
4 large egg whites
8oz/225g caster sugar
Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. (A little lemon juice (4/5 drops) added to the egg whites tend to break them down a little better and gives you a fluffier meringue) You can use an electric hand whisk or a food mixer for this process.
When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition.
When the correct consistency is achieved the mixture should be glossy and stiff.
To test if the correct consistency has been obtained turn the mixing bowl upside down-
Compote:
5oz/150g frozen mixed berries
100g caster sugar
1 tablespoon water
Bring to the boil for 3-4 minutes. Allow to cool down.
