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Fruits of the Forest Baked Alaska

forest baked Alaska

Fruits of the Forest Baked Alaska

Recipe by: Tumi Mogoai 
 
Makes: 6-10 servings
Prep time: 6 hours
 
Ingredients  
For the Ice Cream Cake: 
 
½ cups Fruits of the Forest with cereal, Strawberry & Cranberry flavor 
½ cup strawberries, whole + ¼ cup chopped
2 cups vanilla ice cream, softened
1 cup chocolate ice cream, softened
1 loaf madeira cake, or cake of your choice but without the frosting
Cooking oil, for brushing
 
For the Meringue:
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar
You will also need some clingwrap
 
Method
Brush a medium metal bowl (you can also use glass if it freezes well) with vegetable oil then line with cling wrap.
Cut the Madeira into 1cm thick slices and line on the cling wrap. Save a few slices to cover the top.
Blend the strawberries until smooth then strain before mixing into the Fruits of the Forest. Fold in in 1 cup of the vanilla ice cream then begin layering. Start with the strawberry mixture with ice cream followed by vanilla ice cream then chocolate ice cream. Top with the last few slices of cake then place a piece of plastic wrap on top of the ice cream; press down to close the gaps and even out the surface. Freeze until set for 2 hours or up to 2 days.
 
When ready to serve, whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks. 
 
Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours. 
 
Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.


 

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