Despite its name, baked Alaska is actually thought to originate from Norway. Here, Tom Aikens presents his baked Alaska recipe, a stunning take that will truly wow as a dessert. The meringue works as an insulator to the centre of the Alaska, providing a creamy hit of vanilla ice cream when delving into its depths. This baked Alaska recipe uses panettone to create the base

Method
1.
For the vanilla ice cream, heat the milk, cream, vanilla seeds, vanilla essence, salt and 75g of the sugar in a pan. Bring to a simmer and once simmering cover with cling film and leave for 30 minutes to infuse
2.
Bring back to the boil. Whisk the egg yolks and the rest of the sugar together, then pour the hot cream onto the yolks whisking all the time
3.
Transfer to a pan and cook out the custard until it easily coats the back of the spoon. Pass the mixture through a fine chinoise into a bowl, cover the bowl with cling film and chill in the fridge for 20 minutes. Churn in an ice cream maker and then freeze
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
4.
To make the baked Alaska, start with the meringue. Boil the sugar, glucose and water to soft ball stage or 116°C, using a sugar thermometer to gauge the process
5.
As the sugar is coming up to temperature, begin to whisk the egg whites in a large food mixer on a medium to high speed
6.
As soon as the sugar reaches 116˚C, remove from the heat and pour slowly into the egg whites, making sure not to start with the sugar until the whites begin to expand
7.
Once all the sugar mixture has been added, adjust the whisk down to a low speed and allow to continue until the egg whites cool. Place into a piping bag with a star-shaped nozzle
8.
Cut the base off the panettone to a 1.5cm thickness, this will be used for the bottom of the baked Alaska. Place the base piece of panettone at the bottom of an oven proof dish
9.
Pre-heat the oven to 180˚C/gas mark 4. Place 3 big scoops of ice cream in to the middle of the panettone, each scoop touching each other to form a triangle
10.
Pipe the meringue evenly around the ice cream being sure to fully cover the contents, including the base. Place into the oven for 5 minutes, remove to cool
11.
Use a blowtorch to brown the tops of the meringue and serve your baked Alaska
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Baked Alaska recipe with a champagne or sparkling white wine, or a sweet white wine

Ingredients

Meringue

  • 600g of egg white
  • 1200g of caster sugar
  • 280ml of water
  • 125ml of glucose

Panettone base

Vanilla ice cream

Equipment

  1. Blowtorch
  2. Fine chinoise
  3. Food mixer
  4. Ice cream maker

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This Baked Alaska recipe is elevated thanks to the brilliance of the chef behind the recipe, Tom Aikens, the presentation and the use of panettone for the base


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