Mary Berry’s Baked Alaska is made with vanilla ice cream, fluffy meringue, and sponge cake, infused with vanilla, sugar, egg yolks, egg whites, and cherry jam, creating a sumptuous dessert that is ready in 1 hour and 38 minutes.
Try More Mary Berry Recipes:
- Mary Berry Lemon And Blueberry Muffins
- Mary Berry Raspberry Frangipane Tart
- Mary Berry Carrot Cake Loaf
🧡 Why You’ll Love This Baked Alaska Recipe:
- Classic Combination: Enjoy the timeless pairing of soft sponge cake, rich vanilla ice cream, and sweet meringue, creating a harmonious blend of flavors and textures.
- Impressive Presentation: Impress your guests with this show-stopping dessert, featuring a golden-brown meringue crust that adds a touch of elegance to any table.
- Make Ahead: Prepare this dessert in advance and store it in the freezer until needed, making it a convenient option for entertaining or special occasions.
❓ What Is Mary Berry’s Baked Alaska Recipe?
Mary Berry’s Baked Alaska combines vanilla ice cream, cherry jam, sponge cake, vanilla pod, cream, milk, sugar, egg yolks, and egg whites, resulting in a deliciously indulgent dessert with a perfect balance of flavors.
🥚 Mary Berry Baked Alaska Ingredients
For the vanilla ice cream:
- 300ml pouring double cream
- 300ml milk
- 100g caster sugar
- 1 vanilla pod, (soft and fresh)
- 3 egg yolks
For the meringue:
- 3 egg whites
- 175g caster sugar
- 20cm disc fatless sponge
- Cherry jam
- Flan case, trimmed edges
🍦 How To Make Mary Berry Baked Alaska
Prepare the Vanilla Ice Cream:
- In a heavy-bottomed saucepan, combine the milk and cream.
- Slice the vanilla pod lengthwise, scrape out the seeds, and set aside.
- Heat the milk and cream until almost boiling, then remove from heat and let it sit for at least an hour to infuse with vanilla flavor. Remove and discard the vanilla pod.
- In a bowl, whisk the egg yolks and sugar until thick and creamy.
- Slowly pour about a quarter of the hot milk-cream mixture into the egg yolks, whisking constantly to temper them.
- Return the tempered mixture to the saucepan with the remaining milk-cream mixture.
- Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil.
- Transfer the custard to a bowl, let it cool, then cover and chill in the fridge until cold.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
Prepare the Meringue:
- In a clean, dry bowl, whip the egg whites until stiff peaks form.
- Gradually add the caster sugar while continuing to whip until the meringue is glossy and stiff.
Assemble Alaska:
- Spread cherry jam evenly over the fatless sponge disc.
- Generously spread the prepared vanilla ice cream over the jam-covered sponge, ensuring it covers the entire surface.
- Spread the meringue evenly over the ice cream, making decorative swirls if desired.
- Place it in the freezer and allow it to freeze for at least a day. until solid.
- Set the oven temperature to 200°C (or 180°F, or Gas Mark 6) and bake for approximately 8 minutes, or until the color turns honey brown.
💭 Recipe Tips
- Chilling Time: Allow enough time for the vanilla ice cream custard to chill thoroughly before churning in the ice cream maker. This ensures a creamy texture.
- Room for Expansion: When assembling the Baked Alaska, leave some space between the meringue and the edge of the sponge to allow for expansion during baking.
- Creative Variations: Experiment with different flavors of ice cream and jam to customize your Baked Alaska and suit your taste preferences.
- Baking Temperature: Monitor the oven closely while baking the Baked Alaska to prevent the meringue from burning. It should turn a golden brown color.
☕ What To Serve With Baked Alaska?
Serve Baked Alaska with fresh berries, fruit coulis, a drizzle of chocolate sauce, a sprinkle of toasted nuts, a dollop of freshly whipped cream, or a cup of coffee or Espresso.
🎚 How To Store Leftovers Baked Alaska?
- In The Fridge: Preserve leftover baked Alaska in an airtight container in the fridge for up to 2 days.
- In The Freezer: For longer storage, wrap leftover baked Alaska tightly in plastic wrap or foil and keep it in the freezer for up to 1 week.
🥵 How To Reheat Leftovers Baked Alaska?
- Oven: Preheat the oven to 350°F then put leftover baked Alaska on a baking sheet and heat for 5 minutes, or until heated through.
- Microwave: Heat individual servings of leftover baked Alaska for 30-60 seconds, or until warmed.
FAQs
What is the difference between Baked Alaska and bombe Alaska?
Bombe Alaska is flambéed with high-proof rum, while Baked Alaska is browned using a torch or broiler in the oven.
Why does baked Alaska not melt?
Baked Alaska’s ice cream is protected by a layer of meringue, which insulates it from heat, preventing melting during baking.
Why is baked Alaska watery?
Your baked Alaska may become watery if the ice cream melts during preparation or if the meringue fails to adequately seal it.
Why is baked Alaska mushy?
Your baked Alaska can become mushy if browned in a hot oven, potentially causing the ice cream to soften excessively.
Try More Mary Berry Recipes:
Mary Berry Baked Alaska Nutrition Facts
Amount Per Serving
- Calories 254
- Total Fat 9.94g
- Saturated Fat 4.441g
- Cholesterol59mg
- Sodium139mg
- Potassium148mg
- Total Carbohydrate37.33g
- Dietary Fiber0.5g
- Sugars 29.44g
- Protein 5.05g
Mary Berry Baked Alaska
Description
Mary Berry’s Baked Alaska is made with vanilla ice cream, fluffy meringue, and sponge cake, infused with vanilla, sugar, egg yolks, egg whites, and cherry jam, creating a sumptuous dessert that is ready in 1 hour and 38 minutes.
Ingredients
For the vanilla ice cream:
For the meringue:
Instructions
- In a heavy-bottomed saucepan, combine the milk and cream.
- Slice the vanilla pod lengthwise, scrape out the seeds, and set aside.
- Heat the milk and cream until almost boiling, then remove from heat and let it sit for at least an hour to infuse with vanilla flavor. Remove and discard the vanilla pod.
- In a bowl, whisk the egg yolks and sugar until thick and creamy.
- Slowly pour about a quarter of the hot milk-cream mixture into the egg yolks, whisking constantly to temper them.
- Return the tempered mixture to the saucepan with the remaining milk-cream mixture.
- Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil.
- Transfer the custard to a bowl, let it cool, then cover and chill in the fridge until cold.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
- In a clean, dry bowl, whip the egg whites until stiff peaks form.
- Gradually add the caster sugar while continuing to whip until the meringue is glossy and stiff.
- Spread cherry jam evenly over the fatless sponge disc.
- Generously spread the prepared vanilla ice cream over the jam-covered sponge, ensuring it covers the entire surface.
- Spread the meringue evenly over the ice cream, making decorative swirls if desired.
- Place it in the freezer and allow it to freeze for at least a day. until solid.
- Set the oven temperature to 200°C (or 180°F, or Gas Mark 6) and bake for approximately 8 minutes, or until the color turns honey brown.
Prepare the Vanilla Ice Cream:
Prepare the Meringue:
Assemble Alaska:
Notes
- Chilling Time: Allow enough time for the vanilla ice cream custard to chill thoroughly before churning in the ice cream maker. This ensures a creamy texture.
Room for Expansion: When assembling the Baked Alaska, leave some space between the meringue and the edge of the sponge to allow for expansion during baking.
Creative Variations: Experiment with different flavors of ice cream and jam to customize your Baked Alaska and suit your taste preferences.
Baking Temperature: Monitor the oven closely while baking the Baked Alaska to prevent the meringue from burning. It should turn a golden brown color.
Mary Berry Baked Alaska