As the UK goes into lockdown and the vast majority are forced to stay in their homes for the next few weeks, people are looking for ways to keep busy…so we are here to help!
Difficult times call for creative measures, and it’s hard to find a showstopper quite like the Baked Alaska. Originally created by Charles Ranhofer in 1867, the dome-shaped ice cream dessert was designed to commemorate the United States’ acquisition of Alaska from the Russian Empire.
Although it may look intimidating, Baked Alaska is actually really easy to make and the best thing about this right now is that the leftovers can be returned to the freezer and kept for a while. If you have any space that is…
- 1 tub of Porrelli Traditional Vanilla (available from ASDA and Sainsbury’s)
- 1 tub of Porrelli Hazelnut Chocolate Swirl (available from ASDA)
- 1 cup of butter
- 2 cups of sugar
- 4 eggs
- 3 cups of flour
- 1 cup of milk
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 4 egg whites
- 1 cup of sugar
- 1 tsp vanilla extract
To make the perfect Baked Alaska simply:
- Wrap a freezer-safe bowl in cling film. Scoop the vanilla ice cream into the bowl using a spatula to form an even layer (top tip- let your ice cream soften for at least 10 minutes before) and freeze this for 1 hour
- Remove from freezer and repeat ice cream method by adding an even layer of strawberry on top. Freeze for 1 hour
- Pre-heat your oven to 180˚C
- Use a mixing bowl and add eggs, sugar and whisk until well combined. Add a little bit of flour and milk as you go, whisking after each addition until the batter is smooth and creamy
- Pour the batter into a cake tin and bake for 50 minutes until the top is golden brown
- Set sponge aside and let it cool completely
- Bring a pan of water to simmer over a medium heat and place a heatproof bowl over the top. Add the egg whites and sugar. Whisk constantly (for around 3 minutes) until the sugar has dissolved and the mixture is warm
- Remove bowl from pan and using a hand mixer, beat the egg white mixture for around 10 minutes until it is stiff and glossy. Add vanilla extract and mix until just combined
- Remove ice cream from freezer and place on top of the sponge, creating a dome shape. Remove plastic wrap from the ice cream
- Quickly use a spatula to spread layers of meringue over the entire cake and ice cream dome. Remember – that the meringue is the insulation that will protect the ice cream so make sure to cover the cake and ice cream completely! Otherwise the heat will get through and melt your ice cream. Nobody wants that.
- Using a blow torch, brown the peaks of the meringue
- Serve immediately and enjoy!
The most difficult thing about making this dessert is deciding which creative and delicious cake and ice cream flavours to combine, so here are some of our suggestions.
- Porelli Scottish Tablet with a chocolate cake base
- Porelli Hazelnut and Chocolate Swirl with an orange cake base
- Porelli Hazelnut Chocolate Swirl with a vanilla sponge cake base
- (for the daring) Porelli Bubblegum swirl with a vanilla sponge base
- Porelli Traditional Vanilla with a caramel cake base
Don’t forget to share your self-isolation creations with us! #PorelliIceCream