Bai­leys Baked Alaskas

Woman's Weekly (UK) - - Cookery -


1 large sponge flan case

6 tbsp Bai­leys Irish Cream liqueur

500ml tub Bai­leys ice cream (we used Häa­gen–Dazs Bai­leys ice cream)

4 egg whites

250g (9oz) golden caster sugar

6 lus­tred caramels or truf­fles (from M&S)

7.5cm (3in) round cut­ter

Piping bag fit­ted with an open star noz­zle

1 Care­fully stamp out six rounds of sponge from the flan case with the cut­ter and put on a bak­ing tray lined with bak­ing pa­per.

2 Driz­zle 1tbsp of Bai­leys over each sponge round and top with a scoop of ice cream in the cen­tre. Put into the freezer.

3 Whisk the egg whites un­til they achieve stiff peaks, then grad­u­ally whisk in the golden caster sugar, 1tbsp at a time.

4 Spoon the meringue into the piping bag. Swirl on the meringue to cover the ice cream. Re­turn to the freezer un­til ready to serve

5 To serve, heat the oven to 220°C or Gas mark 7. bake the alaskas for 3 mins, un­til the meringue is turn­ing golden. Top with a lus­tred caramel or truffle. Serve im­me­di­ately be­fore the ice cream melts.

PER SERV­ING: 487 calo­ries, 12g fat (7g sat­u­rated), 81g car­bo­hy­drates

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