Baked Alaska with Cherry Swirl Meringue
You will need:
- 1 x AGA Portmeirion Gratin Dish
- Maderia cake or panetone
- 3 tbsp Kirsch
- 4 tbsp cherry conserve or jam
- Ice cream – well-frozen, (8 scoops or a 1 litre block)
For the Meringue:
- 3 egg whites
- 175g (6 oz) caster sugar
- Cherry purée
- Edible gold dust
Line the base of the AGA Gratin Dish with the cake, sprinkle over the kirsch and spread with the cherry conserve.
Whisk the egg whites in a stand mixer until stiff then add the caster sugar a teaspoon at a time, the mixture should be thick and glossy. Swirl through 2 tablespoons of cherry purée.
Place the block, or scoops, of ice cream onto the cake base. Pile the meringue on top of the ice cream, making sure all gaps are filled – the meringue insulates the ice cream!
2, 3, 4 and 5 oven AGA: Slide the dish into the centre of the Roasting Oven for about 4-5 minutes until the meringue is just beginning to colour.
Serve at once, drizzled with cherry purée and sprinkle with edible gold dust for that festive look.
Conventional cooking: Pre-heat the oven to 230ºC, fan oven 210ºC, Gas Mark 8 and cook for 4-5 minutes, until the meringue is just beginning to colour.
Alternatively use a blow torch to colour the meringue.
Recipe by Dawn Roads – AGA Specialist