Baked Alaska
Recipe - SuperValu Online
Baked Alaska
Prep Time45 Minutes
Servings8
0Ingredients
200g SuperValu Trifle Sponge
1ltr SuperValu Ice Cream of choice
1ltr SuperValu Ice Cream of choice
1ltr SuperValu Ice Cream of choice
200g caster sugar
100ml Grand Marnier or brandy (optional)
100g egg whites (about 3 eggs)
100g dark chocolate
Directions
- Cut the trifle sponge to fit the base of a one-litre pudding bowl and prepare the bowl with three layers of cling film to help shape the dome.
- Using an ice cream scoop, dot balls of ice cream into the prepared bowl.
- Place a parchment paper over and gently press to remove any gaps, then top with the sliced trifle sponge to fit the base of the ice cream cake. Cover with cling film and place in the freezer for at least 4-5 hours or overnight.
- When set, melt the chocolate in a bowl over a saucepan of simmering water. Keep aside.
- Quickly dip the pudding bowl in warm water and, using the cling film, gently lift it from the bowl. Turn onto a dish. Drizzle the dome with the melted chocolate and place it back in the freezer.
- Meringue: In a food mixer, whisk the egg whites on medium speed until softly beaten, adding the caster sugar slowly. Whisk slowly until the mixture holds a soft peak shape once dropped with a spoon.
- Remove from the mixer and spread the mixture on the frozen ice cream cake. Cover the entire cake in cling film, creating waves of meringue, then place the baked Alaska back in the freezer until ready to serve.
- To serve: Using a blow torch, color all sides and top or place under a grill on high for 2 minutes until lightly colored.
45 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Trifle Sponge (200 g)
€2.50€12.50/kg
SuperValu Honeycomb Ice Cream (1 L)
€1.99€1.99/l
SuperValu Chocolate Ice Cream (1 L)
€2.35€2.35/l
SuperValu Strawberry Ice Cream (1 L)
€1.99€1.99/l
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
Not Available
SuperValu Large Fresh Irish Eggs 6 Pack (6 Piece)
€1.69€0.28 each
Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g)
€4.25€42.50/kg
Directions
- Cut the trifle sponge to fit the base of a one-litre pudding bowl and prepare the bowl with three layers of cling film to help shape the dome.
- Using an ice cream scoop, dot balls of ice cream into the prepared bowl.
- Place a parchment paper over and gently press to remove any gaps, then top with the sliced trifle sponge to fit the base of the ice cream cake. Cover with cling film and place in the freezer for at least 4-5 hours or overnight.
- When set, melt the chocolate in a bowl over a saucepan of simmering water. Keep aside.
- Quickly dip the pudding bowl in warm water and, using the cling film, gently lift it from the bowl. Turn onto a dish. Drizzle the dome with the melted chocolate and place it back in the freezer.
- Meringue: In a food mixer, whisk the egg whites on medium speed until softly beaten, adding the caster sugar slowly. Whisk slowly until the mixture holds a soft peak shape once dropped with a spoon.
- Remove from the mixer and spread the mixture on the frozen ice cream cake. Cover the entire cake in cling film, creating waves of meringue, then place the baked Alaska back in the freezer until ready to serve.
- To serve: Using a blow torch, color all sides and top or place under a grill on high for 2 minutes until lightly colored.