For me a baked Alaska feels really festive, in a retro sort of way, and it’s the perfect excuse for using sparklers! My mother often makes a baked Alaska for New Year’s Eve too, but hers is with a thicker oat cookie base and she uses regular meringue and cooks her in the oven whereas I prefer Italian meringue and a blow torch.
I also think it’s fun to make individual ones, but only if there aren’t too many of you. This year (I have made this pudding before but with different flavours) I used vanilla and dulce de leche ice cream and served it with a strong dark chocolate sauce. I think it worked really well like this and it’s a joy to eat!
Baked Alaska with dulce de leche and vanilla ice cream and chocolate sauce, serves 4
4 oat crisps for the base (but make a whole batch – they’re scrumptious on their own too!)
4 large scoops no churn dulce de leche ice cream (recipe below)
4 large scoops no churn vanilla ice cream
To serve:
sparklers
Place an oat crisp on each plate. Place the ice cream on top trying to make a dome shape. Cover with the meringue using a spatula. Using a blow torch, scorch the meringue until golden brown all around. Serve with sparklers and chocolate sauce.
No churn dulce de leche ice cream
Translated from Fridas bakblogg’s recipe.
500 ml double cream
4 egg yolks
40 ml light Muscovado sugar
1 tin (400 g) dulce de leche (Nestlé caramel)
2 egg whites
Separate the eggs. Beat the yolks and the sugar until pale and fluffy. Add the dulce de leche and beat some more. Whip the cream in a separate bowl and fold it into the dulce de leche mixture. Beat two egg whites until stiff peaks in a separate bowl and fold into the dulce de leche mixture. Pour into a Tupperware box and freeze for at least 4 hours before serving.
Scandelights 