• Ingredients: 10
  • Serves: 4
  • Prep: 1 hour 30 mins
  • Bake: 4 mins
  • Level: medium

Mini baked Alaska with double cream, milk, unrefined golden caster sugar, vanilla bean paste, egg yolk(s) (free range), flan cases, raspberry jam, egg white(s) (free range), unrefined golden caster sugar, cream of tartar. To make this mini baked alaska for 4 persons you will need 1 hour 30 mins for preparation and 4 mins for baking.


For the ice cream

  • 300ml Double cream
  • 285ml Milk
  • 120g Unrefined golden caster sugar
  • 1tbsp Vanilla bean paste
  • 3 Egg yolk(s) (free range)

For the sponge

  • 2 Flan cases
  • 8tbsp Raspberry jam

For the meringue

  • 3 Egg white(s) (free range)
  • 200g Unrefined golden caster sugar
  • ½tsp Cream of tartar


  1. Step 1In preparation of making the ice cream, freeze the ice cream machine bowl the day before.
  2. Step 2Add the cream, milk, 60g of sugar and vanilla bean paste into a medium saucepan and heat on a low temperature until it begins to simmer and small bubbles appear. Stir occasionally to ensure that the mixture doesn’t burn.

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  3. Step 3Once the mix begins to simmer remove from the heat and leave to cool for 30 minutes.
  4. Step 4In a separate bowl, whisk the egg yolks and the remaining 60g of sugar until the mixture becomes thick and pale in colour.

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  5. Step 5Gradually pour this mixture into the saucepan to incorporate with the other ingredients and heat slowly.
  6. Step 6Beat the mix continuously until it begins to thicken into a custard.
  7. Step 7Leave the mix to fully cool before adding it to the ice cream machine to churn.
  8. Step 8Line 4 small pudding moulds with cling film. When the ice cream has churned, fill each pudding mould, pushing the ice cream to the side and base, leave a hollow dip in the centre for the jam.
  9. Step 9Add 2 tablespoons of jam into the centre of each mould and cover with the overhang of the cling film. Place in the freezer overnight.

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  10. Step 10When you are ready to serve the Baked Alaska, use a pastry cutter to cut out 4 circular shapes from the flan sponge, slightly larger than the pudding moulds to create the pudding base.

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  11. Step 11Preheat the oven  to 220°C (fan 200°C, gas mark 7).
  12. Step 12In a large, clean, grease-free bowl, whisk the egg whites until they form soft peaks.

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  13. Step 13Gradually add 100g of caster sugar and the cream of tartar and whisk until stiff peaks form. The meringue should start to become glossy.

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  14. Step 14Carefully fold in the remaining sugar with a metal spoon or spatula.

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  15. Step 15Place the sponge base circles on a lined baking tray and remove the ice cream from the freezer.
  16. Step 16Unwrap the ice cream from the cling film and place on top of each sponge, with the jam centre facing downwards.
  17. Step 17Quickly spread the meringue thickly on to the puddings, covering all of the ice cream and sponge right down to the tray.
  18. Step 18If serving immediately bake for 3-4 minutes in the centre of the oven, or alternatively freeze for no longer than an hour and bake for 8 minutes, until the meringue is set on the outside and is golden brown in colour. Do not bake for too long as the ice cream will melt.
  19. Step 19Serve immediately with fresh berries.