Delicious UK - (05)May 2020

126 deliciousmagazine.co.uk

THE CHALLENGINGONE

BA K E D A L A S K A

Manyofyouhavebeengettingintouchtosayhow,withmoretimeonyourhands

athome,you’vebeengettingstuckintosomepropercookeryprojects.Well,

here’s a classic to try: the famous ice cream dessert that goes in the oven

TropicalbakedAlaska

SERVES8-10.HANDS-ONTIME 45 MIN,

OVENTIMEABOUT 40 MIN,PLUS OVERNIGHT

FREEZING AND COOLING

MAKE

AHEAD

Covertheicecreamwith

theoverhangingclingfilm

andkeepinthefreezerfor

uptoa week.Thecooledspongewill

keep,wellwrapped,forupto2 days.

FOOD

TEAM’S

TIP

Freezetheeggyolksforupto

1 month,thenuseincustard,

hollandaise or mayonnaise.

FORTHEICECREAM

• 6 tbsppassionfruitcurd(from
  largesupermarketsanddelis)


• Gratedzest 2 limes, juice
  1 lime


• 300gcondensedmilk


• 600mldoublecream


• 2 tspvanillaextract or vanilla
  bean paste

FORTHECOCONUTCAKE

• 125gbutter,softened


• 125gcastersugar


• 2 largefree-rangeeggs


• 50gdesiccatedcoconut


• 60gplainflour


• 1-2 tbsp milk

FORTHEMERINGUE

• 4 largefree-range egg whites
  (seetip)


• 220g caster sugar

YOU’LLALSONEED...

• 16cmdiameterfreezerproofbowl
  (1litre),linedwith2 sheetsof
  clingfilmoverhanging the rim


• Electricmixer


• 18cmround,loose-bottomedcake
  tin,greasedandthebaselined
  with compostable baking paper

1 Tomaketheicecream,mixthe

curd,limezestandjuicetogether

ina smallbowl,thensetaside.

2 Putthecondensedmilk,cream

andvanillaina largebowlanduse

anelectricmixertowhiskuntilthick

andvoluminous.Usinga metal

dessertspoon,addthecurd

mixture,a spoonfulata time,gently

swirlingit intotheicecream

mixturetocreatea ripple.

3 Carefullyspoontheicecreaminto

thelinedbowl,coverwithclingfilm,

thenfreezeovernightuntilsolid.

4 Forthecake,heattheovento

180°C/160°Cfan/gas4.Usingan

electricmixer,beatthebutterand

sugarina largemixingbowluntil

lightandcreamy.Slowlywhiskin

1 eggfollowedbyhalfthedry

ingredients, then repeat with the

remainingegganddryingredients

(don’tovermix).Themixturewilllook

slightlycurdledbutdon’tworry.

5 Gentlymixinthemilk,then

spoonthemixtureintothecake

tin.Bakefor30-35minutesuntil

springytothetouch.Coolinthe

tinfor5 minutes,theninvertonto

a wireracktocoolcompletely.If

thecakehasdomed,trimthetop

flatwitha breadknife,thenset

aside(seeMakeAhead).

6 Whenyou’rereadytofinishthe

Alaska,heattheoventoitshighest

setting,thenmakethemeringue.In

a largecleanmixingbowl,whiskthe

eggwhitestostiffpeaksusingan

electricmixer.Graduallyaddthe

sugara spoonfulata time,whisking

backtostiffpeaksaftereach

addition,tomake a thick and glossy

meringue.

7 Putthecakeona largeheatproof

platter.Removetheicecreamfrom

thefreezerandliftit outofthebowl

bypullingontheclingfilm.Invert

theicecreamontopofthecake,

thenremovetheclingfilm.

8 Spoonthemeringueevenlyover

theicecream,swirlinginto

patternsandmakingsureyoudon’t

leaveanygapsatthebase.Putthe

Alaska,onitsplatter,ona baking

trayandbakefor5 minutesuntil

themeringueturnsa toastygolden

colourandiscrispontheoutside

andmallowyinside.(Youcan

usea cook’sblowtorchinstead.)

Servewithoutdelay!

PERSERVING(FOR10)720kcals,

49.8gfat(31.3gsaturated),7.3g

protein,64.5gcarbs(59.2g sugars),

0.5g salt, 1.2g fibre RECIPE AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPH: MAJA SMEND. STYLING: TONY HUTCHINSON

Foodteam’stipsforgettingitright

• We’vemadea no-churnicecreamthat’shigh
  infat,whichmeansit willtakelongerforthe
  icecreamtomelt,buyingyoua littlemoretime
  whensmotheringwithmeringueandbaking.


• Freezingtheicecreamovernightisvitalfor
  a rock-solidcentrethatwon’tmeltintheheat
  oftheovenandruinallyourhardwork.


• Thecakerecipeisdenserthana classicsponge
  soit canholdtheweightoftheicecreamand
  meringueandmakecuttingandservingeasier.


• Whenwhiskingthesugarintothemeringue,
  makesurethemixturereturnstosuper-stiff
  peaksbeforeaddingmoresugar,thenwhiskfor
  2-3minutesmoreforevenstifferpeaks,soyou
  canswirlit intopatternsthatwillholdtheirshape.