Baked Alaska

This retro dessert is coming back in fashion, so try this recipe with raspberries from Tom Kerridge
Baked Alaska
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus 30 minutes freezing
  • Effort: easy


For the raspberry sabayon

  • 200 g raspberry purée
  • 9 free-range egg yolks
  • 285 ml double cream, lightly whipped

For the Italian meringue

  • 140 g free-range egg whites
  • 250 g caster sugar

For the Geniose sponge

  • 3 free-range eggs
  • 85 g caster sugar
  • 85 g self-raising flour, sifted
  • raspberry jam, for spreading
  • 2 tbsp raspberry liqueur

To serve

  • fresh raspberries


1. For the raspberry parfait: place the raspberry puree, egg yolks and sugar into a heatproof mixing bowl set over a pan of simmering water (make sure the bottom of the bowl doesnt touch the surface of the water). Whisk for 3-4 minutes, or until the mixture is well-combined and lightly warmed.

2. Pour the mixture into a stand mixer and mix for 15 minutes, or until fluffy and almost doubled in volume. Set aside.

3. For the Italian meringue: whisk the egg whites together with an electric mixer until soft peaks form, then add the sugar and whisk again until stiff peaks form and the meringue is smooth and glossy. Set aside a third of the meringue mixture.

4. Gently fold the raspberry sabayon and whipped double cream into the meringue until just combined. Pour the meringue mixture into four cylindrical moulds and place into the freezer to set.

5. Preheat the oven to 160C/gas mark 2. Line a large shallow baking tray with baking paper.

6. For the Geniose sponge: whisk the eggs and sugar together until pale and fluffy, then gently fold in the sifted flour.

7. Pour the mixture into the baking tray and bake for 15-20 minutes, or until the sponge is golden-brown, cooked through and springy to the touch. Remove from the oven and set aside to cool on a rack.

8. Spread the Geniouse sponge with a layer of raspberry jam and drizzle with some raspberry liqueur. Slice the sheet of sponge into four equal pieces, each thick enough to cover the height of each meringue mould.

9. Remove the meringue moulds from the freezer and dip briefly into hot watet to loosen the meringue from the sides. Turn out onto a plate, then wrap the sheet of sponge around the sides of the meringe, with the jam-side facing inwards. Repeat with the remaining moulds and sponge, then place into the freezer to set for 30 minutes.

10. Remove the sponge-wrapped meringue from the freezer, then pipe over the remaining meringue, ensuring the entire meringue is covered. Using a mini blow torch, brown the outsides of the meringue until golden-brown and crisp. Serve on a plate with some fresh raspberries alongside.

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