Christmas Baked Alaska Recipe

Christmas Baked Alaska Recipe

Christmas Baked Alaska Recipe
Fruity ice-cream melting inside a crisp meringue shell makes a sensational finale to a white Christmas menu.

Preparation Time 45 minutes/Cooking Time 10 minutes
serves: 8

Ingredients of Christmas Baked Alaska Recipe
240g (1 1/3 cups) dried mixed fruit
60ml (1/4 cup) brandy
1 tsp ground cinnamon
85g (1/2 cup) blanched almonds
1L (4 cups) good-quality vanilla ice-cream
50g (1 cup) amaretti biscuits, lightly crushed
8 slices brioche or Madeira cake
4 egg whites
215g (1 cup) caster sugar

Description of Christmas Baked Alaska Recipe
1.Combine the dried fruit, brandy and cinnamon in a bowl. Set aside for 1 hour to soak.
2.Meanwhile, preheat oven to 200°C. Place the almonds on a baking tray. Bake in oven for 5 minutes or until toasted. Set aside to cool. Finely chop.
3.Remove the ice-cream from the freezer. Set aside for 20 minutes to soften. Transfer to a large bowl. Add the fruit mixture, almonds and amaretti, and stir until well combined. Spoon into an airtight container. Place in the freezer for 4 hours or until firm.
4.Scoop 8 large balls from the ice-cream mixture and place on a baking tray. Freeze for 8 hours or until firm.
5.Use an 8.5cm-diameter round pastry cutter to cut 8 discs from the brioche or Madeira cake. Place discs on a baking tray.
6.Preheat oven to 220°C. Use an electric beater to beat the egg whites in a large clean, dry bowl until soft peaks form. Gradually add the sugar, a little at a time, beating well after each addition, until the sugar dissolves and the mixture is firm and glossy.
7.Top each brioche disc with an ice-cream ball. Roughly spread the meringue mixture over the ice-cream balls to cover completely. Bake for 2-3 minutes or until the meringue is golden. Divide among serving plates. Serve immediately.

Notes & tips for Christmas Baked Alaska Recipe
You will need 1 hour soaking and 12 hours freezing time.

Source - taste.com.au

Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue to the end of step 5 up to 4 hours ahead. Cover with plastic wrap. Continue from step 6, 20 minutes before serving