Treat your guests to a total showstopper with this Baked Alaska recipe.
Cook: 1 Hour 10 Mins
Serves: 10
Price: £1.07 per serving
Nutritional Information
Each 184g serving contains
Energy
3045kj
396kcal
3045kj
396kcal
20%
Fat
19.7g
19.7g
Med
28%
28%
Saturates
12.7g
12.7g
High
64%
64%
Sugars
37.5g
37.5g
High
42%
42%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1655kj/396kcal
Typical energy values per 100g:
1655kj/396kcal
Ingredients
900ml tub Asda Really Creamy Triple Chocolate Ice Cream
900ml tub Asda Really Creamy Vanilla Ice Cream
120g slice Asda Extra Special Chocolate Orange Panettone
200g Dark Chocolate, chopped
50g Butter
200ml Milk
1 Orange, zest cut as a large strip with a peeler
3–4 medium Eggs, fresh or pasteurised
200g White Caster Sugar
75ml Water
1 Orange, finely zested
Method
1
Line a 1 litre pudding basin with clingfilm. Beat the chocolate ice cream in a large bowl until loosened but not melted (you could do this in a free-standing mixer with a paddle attachment, on a slow speed). Firmly press the ice cream into the base of the lined pudding basin.
2
Freeze for 20–30 mins or until firm. Do the same with the vanilla ice cream, spread onto the chocolate layer. Freeze for another 5–10 mins.
3
Cut a 2cm thick circle of panettone the same size as the top of the pudding basin. Put on top of the ice cream, pressing down just so it sticks in place. Cover with clingfilm and freeze until solid (2–3 hrs or overnight).
4
For the chocolate sauce (if using), put the chopped chocolate in a heatproof bowl. Heat the butter, milk and orange zest in a pan until the butter has melted and the mixture is simmering. Strain in half the hot milk mixture over the chocolate and discard the zest. Let it sit undisturbed for a minute or two then stir. Strain in the rest of the milk, stirring constantly until really smooth. Set aside until needed. This can be warmed through gently on the hob or in the microwave to serve.
5
When ready to serve, make the Italian meringue. Whisk the egg whites in a large bowl or stand mixer until stiff. Put the sugar and water into a large pan and heat until the sugar has melted and the resulting syrup reaches 115°C–120°C on a cooking/sugar thermometer.
6
Carefully drizzle the hot syrup into the egg whites while still whisking, then continue to whisk for another 5 mins. The mixture should be fluffy and glossy. Allow to cool for 5–10 mins.
7
Remove the pudding basin from the freezer and turn it out, upside down on to a heatproof serving plate and peel away the clingfilm.
8
Cover the whole dessert with a thick layer of the Italian meringue. Use the end of a spoon to create swirls in a tight stirring motion in the meringue. Working quickly create swirls all over the pudding. Use a cook’s blow torch over the meringue to give a golden toasty marshmallow finish then garnish with orange zest. Cut wedges to serve, adding the sauce if you like.