The Ultimate Melt (in your mouth) Italian Meringue Baked Alaska
Prep time: 20 min
Cook time: 20 min
Master the famous Baked Alaska this baking season with this super yummy recipe! With ice cream, cake, meringue and more, follow this recipe to make sure that your baked Alaska isn't a flop.
For the sponge
- 125g Butter (room temperature)
- 125g Caster sugar
- 2 eggs
- 125g Self raising flour
- 2 tbsp milk
- 4 tbsp Jam
- 6 scoops of vanilla ice cream or 500g
For the Italian meringue
- 5 egg whites
- 1/2 tsp salt
- 250g Sugar
- 75ml Water
Place the butter, sugar, eggs, floured milk into an electric mixer and mix together to create a cake batter.
Transfer the cake mix into a 20cm round cake tin.
Bake the cake at 170c for 20 minutes or until fully baked.
Spoon the ice cream into another cake tin that is smaller than the one you have baked the cake in, that way there is space for the meringue to pipe around the Cake and cover the ice cream.
Put the ice cream back into the freezer to firm up and take the shape of the cake tin.
Meanwhile, to make the Italian meringue, whisk the egg whites with a pinch of salt until light and fluffy.
Boil the sugar and water together until it reached 115°c
Remove the sugar syrup from the heat and leave to cook for 5 minutes before pouring into the meringue slowly a little at a time while the mixer is on.
Leave the meringue to continue to whip until the sides of the bowl are cool enough to touch and hold.
Transfer the Italian meringue into a piping bag.
Once the cake is baked and cooled, put it on a plate and top with jam in the centre.
Remove the ice-cream and sit on top of the jam.
Now pipe the Italian meringue around the cake, making sure you completely cover the cake and ice cream.
Using a blowtorch, brown the meringue a little.