chocolate and passion fruit baked alaska

dark chocolate baked alaska

Photo copyright Waitrose

Here’s a showstopper to impress your guests. Best of all it looks like it takes more effort than it actually does.

I’m entering this into Kavey’s BSFIC – We Should Cocoa! Submit your chocolate ice cream desserts by clicking the pic below.



BSFIC is also being hosted by Choclette.

Passion fruit and chocolate baked alaska (serves 4):

500g your favourite chocolate ice cream

4 slices cake

For the passion fruit coulis:

Pulp from 5 passion fruit

100g caster sugar

1 teaspoon vanilla paste

For the Italian Meringue:

2 egg whites

150g caster sugar

Using an ice cream scoop, form 8 large balls of the ice cream. Place on a plate or tray and return to the freezer, so that they are as frozen as possible. Meanwhile, take the slices of madeira cake and using a 6cm round pastry cutter, cut into 8 discs, and set aside.
Make the passion fruit coulis, place all the ingredients with 4 tbsp water in a small pan and bring to the boil. Continue to boil for about 4-5 minutes until the mixture has reduced to a nice thick, syrupy consistency. Allow to cool then refrigerate until needed.
To make the Italian meringue, place the caster sugar in a saucepan and add a little water until a wet sand texture is achieved. Then heat the mixture and bring to the boil and continue to heat until the temperature reaches 118°C. Using a an electric mixer start to whisk your egg whites on a medium speed. Once the sugar reaches 121°C, remove from the heat and gradually add the syrup to your whisking egg whites and increase to maximum speed. This will take approximately 5 minutes to whip up into a smooth, glossy meringue. Place this mixture into a piping bag with a star shaped nozzle, about 6mm or simply cut the piping bag at an angle and set aside.
To assemble, place the ice cream balls onto the sponge discs and pipe around the Italian meringue and smooth over with a palette knife so that none of the ice cream is exposed. Take the piping bag and pipe peaks around the Alaska starting from the bottom and working your way up to the top. Once all the surface space has been covered return to the freezer and leave there until ready to serve.
When you are ready to serve, preheat the oven to 220°C, gas mark 7. Then place the Alaskas in the oven for about 5-7 minutes or until the meringue turns a nice golden colour. Spoon the passionfruit coulis onto the plate and place the baked Alaska on top. Serve immediately.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.