Baked Alaska Dessert – Festive Classic

• unsalted butter↗115g g

  softened, plus extra for the pan

• fine sugar115g g
• vanilla bean paste↗1 ч. л. tsp
• eggs↗2 великі

  large

• flour with baking powder115g g
• lemon↗1

  zest

• milk↗1-2 ст. л. tbsp
• egg whites3 великі

  large

• fine sugar175g g
• white wine vinegar↗1 ч. л. tsp
• ice cream with raspberry, strawberry or vanilla700ml ml
• raspberry jam↗100g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection) or set gas mark 4. Grease and line a 20 cm diameter pan with parchment. Using a hand whisk or mixer, beat the butter with the fine sugar for 5 minutes until the mixture is light and fluffy. Add the vanilla paste and eggs, then gently fold in the flour with baking powder, lemon zest and milk. Pour the batter into the pan, smooth the surface and bake for 18–20 minutes until the top is browned and the cake springs back to the touch. Let it cool completely before preparing the meringue.

2. 2

   In a clean bowl, beat the egg whites to stiff peaks. Gradually add the fine sugar, 1 tbsp at a time, continuing to beat until the mixture becomes thick, glossy and holds its shape when the whisk is lifted. Quickly fold in the white wine vinegar.

3. 3

   Remove the ice cream from the freezer about 10 minutes before assembly so it softens slightly. Place the sponge cake on a serving plate and spread the raspberry jam evenly over its top. Form ice‑cream balls and arrange them in the centre of the cake, leaving a 1–2 cm border. Gently smooth the sides and top of the ice cream with a palette knife. Using a large spoon, spread the meringue around the ice cream and cake base, creating a spiral. If you have a kitchen torch, brown the meringue to a golden colour. Slice the dessert into portions and serve.