Prep time:
Cooking time: 45 minutes
Total time:
Serves: 4
For the vanilla sponge base:
100g Self raising flour
100g Caster sugar
100g Softened butter
2 Eggs, beaten
1tsp Vanilla essence
For the blackberry coulis:
150g blackberries (1 punnet)
1tbsp Sugar (or to taste, depending on tartness of fruit)
2tsp Cornflour (optional)
For the hazelnut meringue:
3 Egg whites
150g Caster sugar
30g Ground hazelnuts
1 Small tub of good quality vanilla ice-cream, but not soft scoop!
Hints of autumn suffuse this version of the classic ice-cream cake. I’ve made 4 mini Alaskas here, but the recipe should adapt to one larger (which might stay solid in the middle for longer). This is not difficult to make, but timing is of the essence to stop the ice-cream centres melting away. Mix together … Continue reading "Blackberry & hazelnut mini baked Alaskas"
Hints of autumn suffuse this version of the classic ice-cream cake. I’ve made 4 mini Alaskas here, but the recipe should adapt to one larger (which might stay solid in the middle for longer). This is not difficult to make, but timing is of the essence to stop the ice-cream centres melting away.
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