Strawberry Baked Alaska

Shopping list

• 1 egg — for the vanilla sponge

  Sub
• 30 g sugar — for the vanilla sponge

  Sub
• 30 g all-purpose flour — for the vanilla sponge

  Sub
• 10 g melted butter — for the vanilla sponge

  Sub
• 0.5 tsp vanilla extract — for the vanilla sponge

  Sub
• 250 g strawberry ice cream — for the ice cream

  Sub
• 50 g fresh strawberries — finely chopped for the ice cream

  Sub
• 100 g egg whites — for the Swiss meringue

  Sub
• 200 g caster sugar — for the Swiss meringue

  Sub
• 0.5 tsp vanilla extract — for the Swiss meringue

  Sub
• 100 g strawberries — for the berry sauce

  Sub
• 50 g raspberries — for the berry sauce

  Sub
• 40 g sugar — for the berry sauce

  Sub
• 1 tsp lemon juice — for the berry sauce

  Sub

Step by step

1. 1

   Whisk egg and sugar until light and fluffy. Fold in flour and vanilla, then gently fold in melted butter. Bake in a thin layer at 170°C for about 10– 12 minutes. Cool completely and cut into a round disc.

2. 2

   Mix strawberry ice cream with chopped strawberries. Shape it into a smooth dome over the sponge base and freeze until completely firm.

3. 3

   Combine egg whites and sugar in a heatproof bowl. Whisk over a double boiler until the sugar dissolves and the mixture reaches about 70°C. Remove from heat and whip until glossy, stiff peaks form. Add vanilla.

4. 4

   Completely cover the frozen ice-cream dome with a thick layer of meringue, sealing every part of the ice cream.

5. 5

   Using a large star nozzle, pipe uniform vertical ridges all around the dome.

6. 6

   Gently torch the meringue until the raised ridges become beautifully golden while the grooves remain mostly white.

7. 7

   Cook strawberries, raspberries, sugar and lemon juice until thick and glossy. Cool slightly, then drizzle a small amount over the top of the Baked Alaska.

8. 8

   Return the assembled Baked Alaska to the freezer for at least 1–2 hours before serving.