Baked Alaska - A Random Recipe Challenge
  • 1 x 20cm sponge cake (see notes)
  • About three tablespoons PX (Pedro Ximinez Sherry)
  • 500ml chocolate ice cream (see notes)
  • 6 egg whites
  • 200g caster sugar
  • 1 tsp vanilla extract
  1. Put your sponge on a plate and pour over a few tablespoons of PX sherry (G&B say 'until nicely boozed up but in no way sodden', which rather amuses me).
  2. Preheat your oven to the hottest it will go - and make sure you've left enough space between the racks to put a huge heap of meringue.
  3. Whisk egg whites until soft peaks form, slowly add sugar and beat until shiny and sticky. Add vanilla extract (Nigella says fold it in but I forgot and turned the mixer on again - didn't seem to matter).
  4. If your ice cream isn't soft enough to scoop, have another glass of wine and think about how little time you have to photograph the damn thing before the ice cream melts. Alternatively, take the ice cream out of the freezer before you whisk the egg whites.
  5. When its soft enough, scoop the ice cream into the centre of the sponge, leaving a decent circle of sponge around the outside.
  6. Smother the lot (another G&B term) with the meringue - it needs to cover all the sponge and all the ice cream.
  7. Put the unbaked Alaska onto a baking sheet and into the oven for 3 to 5 minutes - watch it carefully and rescue it when it starts to go brown.
  8. Serve immediately with the rest of the PX sherry.
G&B acknowledge that a bought sponge is cheating, but Nigella's recipe (and others) use up the remaining egg yolks in their sponge - which wasn't helpful for my excess egg white dilemma. Re ice cream - Good Housekeeping recommends vanilla and Nigella raspberry ripple but I stuck with Green & Black's, which was a good combo with the rather sweet meringue
Recipe by 41 feasts at