Festive baked Alaska

BBC Good Food

Ready in: 35 minutes
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 8
Gluten Free

Ingredients

  • 300g 11oz caramel ice cream
    Nut butters, Jams, and Honey;Frozen;Baking
  • 200g black cherry conserve
    Produce
  • 400g 14oz vanilla ice cream
    Frozen
  • 5 egg whites
    Milk, Eggs, Other Dairy
  • 200g caster sugar
    Baking
  • 400g 14oz Christmas cake (with icing removed)
    Bakery/Bread

Steps

  • Line a 900ml pudding basin or deep cereal bowl with a double layer of cling film. Scoop the caramel ice cream into the bowl, patting it down well. Top with the conserve, followed by the vanilla ice cream. Pat down firmly, cover with cling film and freeze for at least 2 hrs or, better still, overnight.
  • Heat oven to 200C/180C fan/ gas
  • Whisk egg whites until stiff, then slowly whisk in the sugar until firm and glossy. Slice the cake and arrange on a baking parchmentlined baking sheet, to make a round the same size as the top of the ice-cream bowl. Press together well to make sure there arent any gaps.
  • Lift ice cream out of bowl, remove cling film and turn onto the cake.
  • Spread the meringue evenly over the ice cream and cake, making sure there are no gaps.
  • Bake for 4-5 mins until nicely coloured.
  • Serve immediately.

Nutrition

  • Calories: 464.75  cal  (23.24%)
  • Fat: 6.97  g  (10.72%)
  • Saturated Fat: 3.85  g  (24.04%)
  • Carbohydrates: 96.2  g  (32.07%)
  • Sugar: 57.23  g  (63.59%)
  • Cholesterol: 73.38  mg  (24.46%)
  • Sodium: 470.25  mg  (20.45%)
  • Protein: 7.32  g  (14.64%)
  • Vitamin B2: 0.39  mg  (22.67%)
  • Phosphorus: 146.69  mg  (14.67%)
  • Selenium: 9.35  µg  (13.36%)
  • Calcium: 123.69  mg  (12.37%)
  • Vitamin B1: 0.15  mg  (10.27%)
  • Iron: 1.6  mg  (8.88%)
  • Potassium: 267.06  mg  (7.63%)
  • Manganese: 0.15  mg  (7.42%)
  • Folate: 28.5  µg  (7.13%)
  • Vitamin A: 337.25  IU  (6.75%)
  • Vitamin B5: 0.67  mg  (6.74%)
  • Vitamin B12: 0.37  µg  (6.09%)
  • Fiber: 1.46  g  (5.85%)
  • Vitamin B3: 1.1  mg  (5.48%)
  • Magnesium: 19.94  mg  (4.98%)
  • Zinc: 0.7  mg  (4.65%)
  • Copper: 0.07  mg  (3.63%)
  • Vitamin B6: 0.07  mg  (3.42%)
  • Vitamin C: 2.16  mg  (2.62%)
  • Vitamin E: 0.29  mg  (1.92%)
  • Vitamin D: 0.25  µg  (1.67%)

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