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Mini baked alaskas

Ingredients

  • 1 Madeira loaf cake
  • 2 tbsp seedless raspberry jam
  • 6 x 40g scoops vanilla ice cream
  • 25g flaked almonds
  • 6 egg whites
  • 250g caster sugar

Method

  1. Cut the cake in half horizontally then use a 58mm cutter to make 6 thick circles (about 35g each). (You could use the discarded off-cuts from the cake in a trifle.)
  2. Place the rounds onto a baking sheet lined with baking parchment. Spread 1 tsp jam over each circle of cake, then top each circle with a scoop of ice cream.
  3. Sprinkle over the almonds, pressing them lightly onto the ice cream. Place in the freezer for at least an hour or until you are nearly ready to serve.
  4. To finish the Alaskas, preheat the oven to 220°C/425°F/Gas 7. Whisk the egg whites until they form soft peaks, then gradually add the sugar a teaspoon at a time, whisking as you go, until you have a thick, glossy mixture.
  5. Cover each round with a thick layer of meringue, right to the base of the sponge, using the back of a spoon to create a spiky texture. Bake in the oven for 3-4 minutes, or until the meringue starts to brown slightly without the ice cream melting.
    Serve immediately.
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6 Serves 6 people
15 Preparation time of 15 mins
4 Cooktime for 4 mins
428
Calories
21%
64g
Sugar
71%
13.4g
Fat
19%
6.6g
Saturate
33%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

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