Mini baked Alaskas

Sally Abe’s fun mini baked alaskas recipe turns nostalgic tea time favourites into elegant individual desserts, with a moist Madeira cake base and neapolitan ice cream bringing different a different colour and flavour to each portion. Don’t forget to use a sugar thermometer when making the Italian meringue, as the temperature of the sugar syrup is essential to achieving the right consistency and finish.

First published in 2016
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Cut the madeira cake into three even slices, then use an 8cm ring to cut out circles and arrange these across a baking tray
Scoop out a generous serving of strawberry ice cream (shaping into a smooth circle if desired) and place in the centre of one of the cake rounds. Repeat the process with the vanilla and chocolate ice creams, then transfer to the freezer to firm up
Meanwhile, make the Italian meringue. Pour the egg white into the bowl of a stand mixture with a whisk attachment and set aside. Place the sugar in a small saucepan with a little water and place over a medium heat
When the sugar reaches 118°C on a sugar thermometer begin to whisk the eggs. Once the sugar reaches 121°C remove the pan from the hot and gently pour the hot sugar syrup onto the egg whites in a steady stream, whisking continuously
Continue to whisk the eggs until the mixture has cooled completely and formed a thick, fluffy meringue. Use a spatula to transfer the meringue into a piping bag, leaving to chill in the fridge until ready to use
Remove the cake bases from the freezer and pipe the meringue around the ice cream until evenly coated
Using a blowtorch, lightly singe the meringue until coloured all over. Place the baked Alaskas on plates and serve immediately
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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