Emerald Ice-Cream Baked Alaska
Baked Alaska is one of those show stopping retro desserts that generates fun and excitement around the dinner table. This recipe can also be adapted to make individual versions that are ideal for dinner parties, restaurants or coffee shops. The Irish coffee ice-cream works well with the tart marmalade in a twist on this classic dessert.
Ingredients:
- 473ml tub of Emerald Irish Coffee Ice-Cream
For the Meringue:
- 3 free-range egg whites
- 175g/6oz caster sugar
To assemble:
- 8in round ready-made plain or vanilla sponge cake
- 150g Seville Orange Marmalade
- 200g fresh raspberries
- 200g fresh blueberries
- Edible Flowers (Optional)
Method:
First, scoop the whole tub of Emerald Irish Coffee Ice-Cream onto a tray, place the tray back into the freezer to firm up.
For the meringue, whisk the egg whites in a large bowl until stiff peaks form when you remove the whisk. Gradually whisk in the sugar, making sure that the sugar is combined completely. Continue to whisk until glossy and very stiff peaks form in the mix.
To assemble the Alaska, spread the marmalade over the sponge circle. Next get your scoops of ice cream from the freezer and arrange them in a pyramid on top of the marmalade (Leave a little space around the edges of the sponge for the meringue)
Spoon the meringue all over the ice cream, covering all of the ice-cream, use a spatula or the back of the spoon to spread it all over and remember it doesn’t have to be perfect. You can also use a piping bag to swirl the meringue around the ice-cream.
Once the meringue is on, the Baked Alaska can be frozen until needed.
To finish the dessert, preheat the oven to 200C and bake for 8-10 minutes until the meringue starts to turn golden like toasted marshmallows.
To serve, it’s nice to place the Baked Alaska on a retro style plate with the fresh berries. Edible flowers add a nice pop of colour if you can get your hands on them.
