Baked Alaska Recipe with Raspberry and Aperol

Raspberry and Aperol baked Alaska

Name: Raspberry and Aperol baked Alaska
Total time: 25 min
Yield: Makes 4
Ingredients: 300g frozen raspberries; 1 juiced and zested orange; 3 tbsp Aperol; 2 tbsp golden caster sugar; maderia cake or panettone; 2 tbsp raspberry jam; white caster sugar; 2 tsp liquid glucose; 4 egg whites; 2 tbsp icing sugar

Lulu Grimes

Published: September 17, 2015 at 2:58 PM

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Makes 4

Easy

Total time: 25 mins

+ freezing

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The Aperol in this adds a lovely hint of bitter aromatics, which makes the dessert taste a little more grown-up. We'd have it instead of trifle on Christmas Day, or maybe as a show-stopping dessert at a New Year's Eve party

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Alternatives

Complete the dish

Try this festive baked Alaska, then check out our classic baked alaska, profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

Ingredients

Nutrition

300g frozen raspberries
1 juiced and zested orange
3 tbsp  Aperol
2 tbsp golden caster sugar
maderia cake or panettone
2 tbsp raspberry jam

MERINGUE

white caster sugar
2 tsp liquid glucose
4 egg whites
2 tbsp icing sugar

Nutrition: per serving

kcal686
fat11.6g
saturates6.4g
carbs130.2g
fibre2.8g
protein8g
salt0.9g

Method

step 1

Put the raspberries in a bowl with the orange juice and zest, Aperol and sugar and leave until the raspberries defrost. whizz to a pulp and then pour through a sieve to get rid of the pips. Pour into a freezer box and freeze, stirring every hour until the mixture is granular. divide it between 4 dariole moulds or plastic or metal pudding basins and pack it down a little so the mixture sticks together. Freeze for another hour or until you are ready to finish the dish.
step 2

Cut 4 slices of cake 1cm thick and big enough to fit the base of the mould, if you have a small madeira cake you may need to cut horizontally. Cut 4 circles from the cake slices, each the same size of the base of the mould or basin (this should make the sponge a little bigger than the frozen mixture).
step 3

To make the frosting, put the sugar, liquid glucose and egg whites in a bowl set over (but not touching) a pan of simmering water. Whisk until the sugar has dissolved and the mixture heats up. Pour into a larger bowl off the heat and whisk until the mixture is fluffy and thick enough to spread – about 3-5 minutes. Beat in the icing sugar for a minute or so. Spoon into a piping bag fitted with a 1cm star or round nozzle.
step 4

Heat the oven to 200C/fan 180C/gas 6. Spread each sponge circle with raspberry jam. Release the raspberry mix from the basins and put one flat-side down on each piece of sponge. Pipe the meringue onto each Alaska, starting at the base of each and finishing at the top. if you have a blow torch then brown the meringues and let them rest for 10 minutes, or bake for 3-4 minutes but serve straight away.

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Authors

Lulu GrimesManaging editor

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