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Italian Baked Alaska

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a cheat's way to make a fantastic show-stopper dessert. Despite the massive appearance, it actually makes a light-ish and refreshing dessert. Baked Alaska probably doesn't need any accompanyment, but you could serve it with some gently heated fruit compote, or fruits steeped in alcohol. Serves 10

This is a cheat's way to make a fantastic show-stopper dessert. Despite the massive appearance, it actually makes a light-ish and refreshing dessert. Baked Alaska probably doesn't need any accompanyment, but you could serve it with some gently heated fruit compote, or fruits steeped in alcohol. Serves 10

Ingredients

Serves: 6

Metric Cups
  • 1 kilogram panettone
  • 9 tablespoons grand marnier
  • 1000 millilitres vanilla ice cream (slightly softened)
  • 6 large egg whites
  • 150 grams golden caster sugar
  • 2 tablespoons flaked almonds
  • 2⅕ pounds panettone
  • 9 tablespoons grand marnier
  • 35 fluid ounce vanilla ice cream (slightly softened)
  • 6 large egg whites
  • 5⅓ ounces superfine sugar
  • 2 tablespoons slivered almonds

Method

Italian Baked Alaska is a community recipe submitted by erickarl78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Use a long-bladed, serrated knife to cut a lid from the top of the panettone, and put it to one side. Cut, dig or scoop out the centre of the panettone, leaving a hallow container with fairly robust walls and bottom. (I greedily scoffed the remnants)
  • Sprinkle the interior of the panettone with 2 tablespoons of Grand Marnier, then pack in the ice cream – it should fill it completely.
  • Sprinkle the cut surface of the lid with another tablespoon of the liquor, before replacing it on top of the ice cream and pressing it firmly into place.
  • Put the panettone onto a flat dish that will take kindly to both the freezer and the oven – and is also pretty enough to go to the table. Cover with clingfilm and store in the freezer for anything up to a week.
  • To make the meringue,

  • whisk the egg whites until they form stiff, shiny peaks – and you can turn the bowl upside down over your head without disaster.
  • Whisk or fold in (using a large metal kitchen spoon) about a fifth of the sugar, then add the remainder gradually. Quickly remove the panettone from the freezer and cover it completely – with a thick layer of meringue, then flick the meringue into flamboyant peaks.
  • Scatter the meringue with the almonds and put the Alaska back in the freezer if it is not going to be cooked straight away.
  • Just before serving, preheat the over to 200 degrees C, 400 degrees F, gas mark 6. Transfer the Alaska straight from the freezer to the oven and back for 5-8 minutes, when the meringue should be dappled golden brown.
  • IN the meantime, gently head the liqueur in a small saucepan. (You may want to use brandy or something similar which will burn better)
  • Sprinkle the cooked Alaska with the heated liqueur and set on fire. Bring the Alaska to the table, then cut it into thick slices and serve.
  • Use a long-bladed, serrated knife to cut a lid from the top of the panettone, and put it to one side. Cut, dig or scoop out the centre of the panettone, leaving a hallow container with fairly robust walls and bottom. (I greedily scoffed the remnants)
  • Sprinkle the interior of the panettone with 2 tablespoons of Grand Marnier, then pack in the ice cream – it should fill it completely.
  • Sprinkle the cut surface of the lid with another tablespoon of the liquor, before replacing it on top of the ice cream and pressing it firmly into place.
  • Put the panettone onto a flat dish that will take kindly to both the freezer and the oven – and is also pretty enough to go to the table. Cover with clingfilm and store in the freezer for anything up to a week.
  • To make the meringue,

  • whisk the egg whites until they form stiff, shiny peaks – and you can turn the bowl upside down over your head without disaster.
  • Whisk or fold in (using a large metal kitchen spoon) about a fifth of the sugar, then add the remainder gradually. Quickly remove the panettone from the freezer and cover it completely – with a thick layer of meringue, then flick the meringue into flamboyant peaks.
  • Scatter the meringue with the almonds and put the Alaska back in the freezer if it is not going to be cooked straight away.
  • Just before serving, preheat the over to 200 degrees C, 400 degrees F, gas mark 6. Transfer the Alaska straight from the freezer to the oven and back for 5-8 minutes, when the meringue should be dappled golden brown.
  • IN the meantime, gently head the liqueur in a small saucepan. (You may want to use brandy or something similar which will burn better)
  • Sprinkle the cooked Alaska with the heated liqueur and set on fire. Bring the Alaska to the table, then cut it into thick slices and serve.
  • Tell us what you think