French · Dessert
Frozen Baked Alaska
A classic French-rooted showstopper: a block of strawberry no-churn ice cream set on a thin sponge disc, completely sealed in whipped meringue, then scorched to a golden crust just before serving so the inside stays frozen while the outside is warm and toasted.
$1
35 minsPrep
7 minsCook
302 minsTotal
HardLevel
Nutrition per serving
276Calories
5.2gProtein
16.7gFat
24.2gCarbs
20.1gSugar
0.3gFiber
72mgSodium
81mgChol
10.1gSat Fat
147mgPotassium
77mgCalcium
0.5mgIron
0.2mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
1.2gAlcohol
Goes well with
Vanilla Cream Soda
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Line a small loaf tin with cling film, leaving plenty of overhang, and freeze it empty for 15 minutes.
2
Whip the heavy cream to soft peaks, then fold in the condensed milk, vanilla extract and diced strawberry until just combined.
3
Spoon the no-churn cream mixture into the lined tin, smooth the top, cover and freeze for at least 4 hours until firm.
4
Whisk the egg yolk with half the sugar until pale, fold in the sifted flour, then spread thinly on a lined baking sheet and bake at 200°C for 6-7 minutes to make a thin sponge; cool completely.
5
Cut the sponge to match the top of the tin and set aside.
6
Whisk the egg whites to soft peaks, then gradually add the remaining sugar, whisking to a stiff, glossy meringue.
7
Turn the frozen ice cream block out onto the sponge round, brush the sponge edges with dark rum, then completely encase the ice cream and sponge in a thick layer of meringue, sealing all edges well.
8
Freeze the assembled dessert for at least 20 minutes to firm the meringue shell.
9
Just before serving, scorch the meringue all over with a blowtorch until golden and lightly charred in spots.
10
Slice immediately with a hot knife and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Heavy Cream, whipped to soft peaks
- 35g35g Condensed Milk
- 2g2g Vanilla Extract
- 20g20g Strawberry, finely diced, folded through
- 10g10g All Purpose Flour
- 18g18g Sugar White, half for sponge, half for meringue
- 18g18g Egg, separated, yolk whisked for sponge
- 30g30g Egg White, whisked to stiff glossy peaks for meringue
- 5g5g Dark Rum, brushed over sponge
