A Festive Hot Baked Ice-Cream Alaska Style with Local Berries & Chocolate Coated Strawberries

A Festive Hot Baked Ice-Cream Alaska Style with Local Berries, & Chocolate Coated Strawberries

 

Have you ever tried baking with cream in the oven and eating it cold. Here’s a stunning dessert that anyone can make. Baked with seasonal berries, light fat-less sponge and crunch meringues around the outside. If short on time bought sponge can be used.

Serves 2-4

 

 

Ingredients

Light Egg Sponge

2 free range medium fresh eggs

50g/2oz caster sugar

50g/2oz plain flour

 

Filling

110g/4oz vanilla / ice-cream

225g/8oz seasonal local fruits and berries e.g. strawberries, blueberries, raspberries, cherries.

25g icing sugar

100 gms. (4oz.) Mincemeat

 

Meringues

2 egg whites (free range or organic)

110g/4oz caster sugar

Vanilla essence (few drops)

 

 

2 passion fruit

200 gms (8oz) strawberries

110 gms (4 oz) dark chocolate sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Method

Prepare the Sponge

Beat together the two eggs with caster sugar until light and fluffy and form figure of 8 shape with dough.

Sieve the flour into the mixture, mix well then transfer to a lightly greased 6″/15cm tin.

Bake in oven at 190 C/gas No 5 for 15-16 minutes until risen, golden and firm to the touch.

Turn out onto cooling tray and leave to cool.

 

Prepare the Fruits

Wash well, remove stalks, cut into half (if large) mix together in a bowl. Add sugar.

Use a little fruit to make a puree by sieving gently into a small bowl.

 

Make the Meringues

Separate the yolks from the egg whites carefully. Place the whites in a bowl that is clean, cool, dry and totally fat-free. Whisk egg whites with 2-3 dsp of caster sugar until light and fluffy. Carefully fold in the remainder of the sugar and beat until the meringue is stiff.

Assemble the Pudding

Place the layer of sponge on a flat baking sheet. Top with half the prepared fruit and a little of the fruit puree and mincemeat Remove the very chilled ice-cream from the freezer compartment and very quickly cover the sponge and fruit with ice-cream.

Top the entire pudding with meringue ensuring the meringue totally encloses and seals the fruit, ice-cream and sponge.

Dust lightly with a little caster sugar, decorate with cherries and bake in the oven at 200 C/Gas No 6 for 4-5 minutes, until golden brown and crispy. Serve hot with strawberries dipped in chocolate and passion fruit spooned over the top