Chef's Delight: Baked Alaska
- Recipe by Norbert Neylon -
INGREDIENTS
For the Sponge
50g flour
50g sugar
Two large eggs
150g mixed frozen berries
50g sugar
500g of good quality vanilla ice cream
For the Meringue
75g egg whites
140g sugar
1tbs of cream of tartar
You will also need an electric mixer, five small moulds or espresso cups will do; a piping bag and star nozzle
METHOD
To make your sponge whisk the egg whites on a medium speed slowly adding the sugar.
Once all the sugar is dissolved add the egg yolks and continue to whisk for two to three minutes
Finally gently fold in the flour.
Place on a flat baking tray lined with parchment and bake for approximately 10 minutes or until golden
Allow to cool and cut out the shapes using the top of your mould or espresso cup.
Next, add the sugar to the berries and gently bring to the boil. Strain off any excess juice as this will become icy if left in the mixture.
For the Alaska (this is best done a day in advance) - line your moulds with cling film and, using a spoon, fill them half way with the ice cream.
Next add a layer of your mixed berries and repeat to the top of the mould. Finish with a circle of sponge on top and place in the freezer.
For the Meringue - place egg whites in a bowl and mix on a medium speed adding the sugar slowly. Once all the sugar had been added, then add the cream of tartar and whisk on a high speed for three to four minutes.
Assembly
Now remove your Alaskas from the mould and place them on a square of parchment paper with the sponge facing down and pipe the meringue mixture onto them piping from the base to the top.
Once piping is done put back in the freezer for at least 12 hours.
Once ready to cook, set your oven on a high heat 220 degrees Celsius and bake for four to five minutes until the meringue starts to brown.
Remove from the oven and allow to sit for 20 seconds for the meringue to harden.
Then carefully remove the parchment and serve.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001. The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town. Norbert is currently the chairman of Created in Cavan, a network of food producers, farmers, cafés, restaurants and hotels in the Cavan region. He is passionate about promoting local food and cooking with local ingredients.