Mary Berry Baked Alaska Recipe

This theatrical Mary Berry Baked Alaska Recipe is a retro and showstopping dessert, which features a frozen vanilla ice cream dome hidden beneath a shell of toasted Swiss meringue. It’s the ultimate dinner party finale, creating a miraculous contrast between the piping hot exterior and the ice-cold center.

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Mary Berry Baked Alaska Ingredients

The Sponge Base:

• 3 Large Eggs: Fresh eggs whip up better for a fatless sponge.
• 75g (3 oz) Caster Sugar: Keeps the sponge light.
• 75g (3 oz) Self-Raising Flour: Sifted to remove impurities.

The Frozen Core:

• 1 Liter (1.75 pints) Quality Vanilla Ice Cream: Use a high-fat dairy ice cream (not “frozen dessert”) as it melts slower.
• 4 tablespoons Raspberry Jam: Adds a fruity layer between the cake and the ice cream.

The Meringue Shell:

• 4 Large Egg Whites: Make sure there is absolutely no yolk in the whites.
• 225g (8 oz) Caster Sugar: A high ratio of sugar creates a stable, glossy meringue that creates a strong barrier against the oven heat.

How To Make Mary Berry Baked Alaska

1. Prep the Ice Cream (The Night Before): Line a pudding basin (approx 1.5-liter capacity) with cling film. Soften the ice cream slightly and pack it tightly into the basin to create a dome shape. Freeze overnight until rock hard.
2. Make the Sponge: Preheat the oven to 180°C (160°C Fan / 350°F). Grease and line a 20cm (8 inch) round cake tin. Whisk the eggs and 75g sugar in a bowl until pale, thick, and mousse-like (ribbon stage). Gently fold in the sifted flour. Pour into the tin and bake for 20-25 minutes until springy. Cool completely on a wire rack.
3. Prepare for Assembly: Preheat your oven to its highest setting (usually 220°C – 240°C / 425°F – 475°F). Place the cooled sponge on a heatproof serving plate or baking sheet. Spread the raspberry jam generously over the sponge.
4. Make the Meringue: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gradually whisk in the 225g caster sugar, a tablespoon at a time, beating well after each addition until the meringue is stiff, glossy, and stands up straight.
5. Unmold: Remove the ice cream from the freezer. Turn the basin upside down onto the jam-covered sponge. Remove the basin and cling film. If the sponge is much wider than the ice cream, trim it slightly (leave a 1cm border).
6. Seal the Dome: Immediately spread the meringue over the ice cream and sponge. Crucial Step: You must ensure the meringue covers the ice cream completely and touches the serving plate all the way around. This seals the cold in. Use a palette knife to create swirls and peaks.
7. Bake: Place in the screaming hot oven for 3-4 minutes, just until the meringue peaks are golden brown.
8. Serve: Serve instantly. Do not wait.

Recipe Tips

• The Insulation Science: The meringue acts as an insulator. The air bubbles trapped in the egg whites prevent the intense heat of the oven from penetrating through to the ice cream for those few minutes. If you leave a gap or a hole in the meringue, the heat will get in, and the ice cream will leak out.
• Oven Temperature: The oven must be fully preheated to max temp before you assemble. You want to brown the sugar on the outside in seconds without cooking the inside.
• Fruit Variations: While raspberry jam is traditional, you can layer fresh raspberries or sliced strawberries on the sponge for extra texture, provided they aren’t too wet.
• Trimming the Sponge: Don’t let the sponge stick out too far past the ice cream, or the exposed cake will dry out and burn. The meringue should anchor the sponge to the plate.

What To Serve With Mary Berry Baked Alaska

• Fresh Berries: Scatter fresh raspberries around the base to mirror the jam.
• Passion Fruit Coulis: The tartness cuts through the intensely sweet meringue.
• Dessert Wine: A chilled Sauternes pairs beautifully.
• Espresso: Serve afterwards to balance the sugar rush.

How To Store Mary Berry Baked Alaska

• Immediate Consumption: This dessert cannot be stored after baking. The meringue will weep, and the ice cream will melt.
• Freezing the Assembly: You can assemble the sponge, ice cream, and meringue and freeze the whole thing (unbaked) for up to 24 hours. Bake straight from the freezer, adding perhaps 1 extra minute to the time.

Mary Berry Baked Alaska Nutrition Facts

• Calories: 420 kcal
• Carbohydrates: 65g
• Fat: 14g
• Protein: 6g
• Sugar: 55g

Nutrition information is estimated per slice (8 slices).

FAQs

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• Mary Berry Eccles Cakes Recipe
• Mary Berry Duchess Potatoes Recipe
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