Kitchen Craft Episode 44: Baked Alaska

There are baked Alaska desserts, and then there are the kind of baked Alaska that chef Clem Pedro conjures up which will just blow your mind. Case in point: this baked Chuckles ice cream Alaska. We have no words. 

1. Line 2 large cereal bowls with plastic wrap. Add a few scoops of ice cream to the base of the bowl. Smooth out to form a level base using an offset spatula or a spoon. (To help your spoon or spatula not stick to the ice cream you can dip it in hot water for a few seconds.) 
2. Cut slices of the Swiss roll and layer over the ice cream. Repeat the process, alternating with ice cream and Swiss roll, to finish with a layer of ice cream. Place in the fridge to set for 6 hours or overnight. 
3. Prepare the meringue by beating the egg whites until soft peaks form, gradually adding the sugar as you go until all the sugar is added and the whites are smooth and glossy. 
4. Remove the ice cream bombs from the fridge and remove from the bowl by gripping the plastic and slowly pulling it out. Remove the plastic and place the first layer on a serving dish. Do the same to the second bowl and stack on top of the first layer to create an ice cream tower. 
5. Using a spatula, spread the meringue in a thick layer over the ice cream tower. Be sure to cover the tower completely with meringue.
6. For the scorched effect, caramelise the meringue layer with a blowtorch. Alternatively, heat the vodka in a saucepan over medium heat until just simmering. Light the vodka and pour the flaming spirit over the baked Alaska for a very theatrical dessert. 
7. Decorate with Chuckles rolled in edible gold glitter. 

Not in the mood for making and baking?

SHOP READYMADE SWEET DESSERTS