Mini Sticky Toffee Baked Alaska from Donal's Irish FEAST!
Hi guys! This delicious little sticky toffee baked Alaska recipe is from my brand new TV series, Donal's Irish FEAST, which starts this week on RTE One in Ireland! The series is all about Ireland's brilliant food producers! Let me know what you think of the recipe below! :)
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Baked Alaska
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Here is what you'll need!
Baked Alaska
Servings: 12
INGREDIENTS
Ice Cream
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake)
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
PREPARATION
1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!
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Credits:
Inspired By:
MUSIC
You Can't Run Away_No Vocals
Licensed via Warner Chappell Production Music Inc.
How to Use a Blowtorch: A Baked Alaska Demo with Zoë François of Zoë Bakes
A demo from The Julia Jubilee, Cherry Bombe's virtual celebration of the life and legacy of Julia Child, April 2021.
Julia Child may or may not have said “every woman should have a blowtorch,” but we definitely know she loved this kitchen tool! Watch as Zoë showed us how to make one of her signature treats, a Baked Alaska. Introduction by Donna Yen.
You can find Zoë's Coffee and Chocolate Baked Alaska recipe here!
Don't miss the latest issue of Cherry Bombe magazine, No. 16: The Julia Child Issue.
Baked Alaska Trifle
Pastry Chef Will Torrent teams up with Nielsen Massey Vanilla to create a stunning yet quick and simple dessert; a Baked Alaska Trifle. Suitable for any dinner party this dessert features Nielsen Massey Vanilla which uses only the finest Madagascan beans, which are cold extracted keeping the best flavour - an extraction process which is exclusive to Nielsen Massey.
Baked Alaska Tarts | The Recipe Rebel
These Baked Alaska Tarts are a mini version of a classic Baked Alaska, made with a no bake cookie crust, filled with frozen yogurt and topped with toasted meringue! Made in partnership with Chapman's Ice Cream
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Crust
24 chocolate sandwich cookies, with filling (like Oreo)
1/4 cup melted butter
Filling
2 litres Chapman's Black Jack Cherry Frozen Yogurt
Meringue
5 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup granulated sugar
Instructions
Crust:
In a food processor, process cookies and melted butter until smooth. (Alternatively, you could crush the cookies by hand and stir in melted butter).
Press into the bottom and up the sides of 6 4-5 tart shells.
Filling:
Allow frozen yogurt to soften on the counter for 5 minutes.
Divide Chapman's Frozen Yogurt between tart shells, shaping the top into a rounded mound as much as possible using a spreader or knife.
Place in the freezer for 3-4 hours or until completely frozen.
Meringue:
In a clean bowl, with clean beaters or a whisk attachment on an electric mixer, beat egg whites until frothy.
Add vanilla, cream of tartar and salt, and beat until soft peaks form.
Add sugar, one tablespoon at a time, until sugar is dissolved, and egg whites are stiff and glossy. Rub a small amount between your fingers to ensure it is smooth and not gritty.
Remove tarts from freeze and remove from tart shells.
Place on serving plates, if using a kitchen torch for meringue, or on a baking sheet, if using the broiler. If using the broiler, preheat while making meringue.
Spread meringue over each tart, swirling as desired to make designs. Use a kitchen torch to brown the meringue to desired coloring, or broil for 4-5 minutes, turning in the oven as necessary.
Serve or place back in the freezer to freeze solid. Store leftovers in the freezer.
BAKED ALASKA RECIPE - SORTED
If you're after a centre-piece dessert. A bit of showmanship, a bit of flair and to get the wow reaction then this retro dessert with a cherry twist is spot on. An alternative to Xmas pudd.
Get the recipe at
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