Black Forest baked Alaska
Give this fan favourite dessert a 70s twist with flavours of tart cherry, rich dark chocolate, and kirsch. Recipe and image courtesy of Tesco, realfood.tesco.com
Prep: 1 hr
Cook: 50 mins
Total: 1 hr 50 mins
Serves: 10
Ingredients
- 120g Unsalted butter, at room temperature, plus extra for greasing
- 220g Golden caster sugar
- 1 tsp Vanilla extract
- 2 Large eggs, lightly beaten
- 90g Self-raising flour
- 30g Cocoa powder
- 2 tbsp Semi-skimmed milk
- 300g Frozen cherries
- ½ tbsp Cornflour
- 1 Star anise
- 2 tbsp Brandy or kirsch
- 70g Cherries with kirsch (drained weight), plus 2 tbsp syrup from the jar
- 450g Tesco Finest dark chocolate ice cream
- Vegetable oil, for greasing
- 170g Caster sugar
- 3 Large egg whites
Method
Step 1
Preheat the oven to 190°C/170°C/375°F/gas mark 5. Grease and line a deep, 18cm (7in) loose-bottomed cake tin. Cream the butter and 120g golden caster sugar in a mixing bowl with an electric whisk for 3-4 minutes until light and fluffy. Beat in the vanilla, then the eggs, one at a time. Stir the flour and cocoa powder together, then fold into the mixture, followed by the milk. Spoon into the prepared cake tin and level. Bake for 35 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack, drizzle over the 2 tbsp cherry syrup, and leave to cool completely.
Step 2
Put the frozen cherries into a saucepan with the cornflour, remaining 100g golden caster sugar and star anise. Cook over a low heat for 2-3 minutes, stirring occasionally, until the cherries start to release their liquid. Turn up the heat to medium and simmer for 8-10 minutes until thick and the cherries have broken down. Stir in the brandy and jarred cherries; leave to cool completely. Remove the star anise and set aside 2 tbsp of the compote.
Step 3
Bring the ice cream out for 15 minutes to soften. Grease a 1 litre (1¾ pints) freezer-safe bowl with a little oil and line with 2 layers of clingfilm. Swirl a quarter of the cooled compote through the ice cream and spoon into the prepared bowl, smoothing the top. Freeze for 1 hour, then pour over the remaining compote and freeze overnight.
Step 4
The next day, use a serrated knife to level the sponge and trim the edges so it will fit in the ice cream bowl. Put the sponge in the bowl, pressing into the compote layer, and freeze while you make the meringue.
Step 5
Gently heat the caster sugar in a pan with 80ml water for 3-4 minutes until dissolved, then turn up the heat to high and simmer for 10 minutes or until the mixture reaches 110°C/230°F on a sugar thermometer. At this point, put the egg whites in a non-plastic bowl and whisk to stiff peaks with an electric whisk.
Step 6
As soon as the sugar reaches 116°C/240°F, remove from the heat and, with the whisk still running, slowly pour down the side of the bowl into the egg whites (avoid pouring it onto the whisk so it doesn’t splatter). Whisk for 10-15 minutes more until no longer warm, then swirl through the reserved 2 tbsp compote.
Step 7
Remove the bowl from the freezer and turn out onto a serving plate. Dollop the meringue over the ice cream and sponge and use the back of a spoon to swirl all over. Use a blowtorch to brown it if you have one, or place under a high grill for a few minutes, watching it carefully, until just browned. Allow to sit for 15 minutes for the ice cream to soften before serving.
