Mini chocolate and coffee baked Alaska
Looking for a dessert that will really impress your friend? You can't get more impressive than a baked Alaska, and this one includes tasty chocolate and coffee flavours too!
Mini chocolate and coffee baked Alaska
Ice cream and meringue – this mini baked Alaska is the perfect dessert to show off your culinary skills.
Prep: 20 mins
Cook: 10 mins
Plus freezing
Serves: 2
Ingredients
- 2 x Bonne Maman madeleines with milk chocolate
- 30ml liqueur, (e.g. Drambuie)
- 2 scoops coffee ice cream
- 2 small egg whites
- 100g (3½oz) caster sugar
- 2 tbsp chopped chocolate
- Cocoa powder, to dust
Method
Step 1
Put the madeleines on a small, ovenproof dish. Sprinkle over the liqueur. Press a scoop of ice cream onto each one and pop in the freezer.
Step 2
Whisk the egg whites until stiff, then gradually whisk in the caster sugar until the mixture is very stiff and glossy.
Step 3
Remove the madeleines from the freezer and quickly spoon the meringue mixture over and around to completely cover the ice cream and sponge. Return to the freezer.
Step 4
When ready to serve, preheat the oven to 200°C/180°C fan/390°F/gas mark 6. Pop the mini Alaskas in the oven for 7-10 minutes, or until the meringue is starting to turn golden brown in places.
Step 5
Serve immediately, sprinkled with chocolate and lightly dusted with cocoa powder.
Recipe and image courtesy of Bonne Maman, bonnemaman.co.uk