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Chocolate, peanut butter and caramel baked Alaskas

Name: Chocolate, peanut butter and caramel baked Alaskas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 4
Cuisine: American recipes
Ingredients: 240ml chocolate ice cream; 250g ready-made madeira cake; 80g smooth peanut butter; 20g caramel sauce; 4 free-range egg whites; Pinch cream of tartar; 240g white caster sugar

By: Jen Bedloe
Former head of food delicious.

Published: 3 Oct 17
Updated: 10 Oct 24

Chocolate, peanut butter and caramel baked Alaskas

These individual baked Alaska couldn’t be easier to make. Simply top ready-made madeira cake with smooth peanut butter, chocolate ice cream and quick meringue, then bake until gooey perfection.

If you want to go large next time, take a look at our full-size baked Alaska, or see our round up of 40 mini-puddings.

Easy
August 2017

Test kitchen approved

Makes 4
Hands-on time 25 min, oven time 10 min, plus freezing

These individual baked Alaska couldn’t be easier to make. Simply top ready-made madeira cake with smooth peanut butter, chocolate ice cream and quick meringue, then bake until gooey perfection.

If you want to go large next time, take a look at our full-size baked Alaska, or see our round up of 40 mini-puddings.

Nutrition: per serving

Calories: 619kcals
Fat: 24.5g (11g saturated)
Protein: 12.9g
Carbohydrates: 86.2g (75.3g sugars)
Fibre: 1.3g
Salt: 0.8g

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Ingredients

240ml chocolate ice cream
250g ready-made madeira cake
80g smooth peanut butter
20g caramel sauce
4 free-range egg whites
Pinch cream of tartar
240g white caster sugar

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Method

Line a baking tray with non-stick baking paper (or use 2 smaller trays so they fit in the freezer). Scoop out 4 scoops of ice cream. Put on the lined tray(s), then freeze again until solid (about 1 hour).
Cut the cake into 4 even 2cm slices and trim the corners to make rough circles slightly larger than the ice cream scoops. Spread with the peanut butter and a dollop of the caramel sauce. Put a ball of ice cream on top of each piece of cake, then freeze until needed.
To serve, heat the oven to 220°C/200°C fan/gas 7. When the oven is ready, put the egg whites and cream of tartar in a large clean bowl and whisk using an electric hand mixer until stiff peaks form. Add the sugar 1-2 tablespoons at a time, whisking back to stiff peaks between each addition.

Once all the sugar is incorporated and the meringue is shiny and glossy, take the ice cream-topped sponge bases out of the freezer and quickly cover with meringue to the bottom of the bases, leaving no gaps. Bake for 10 minutes until the meringue has a golden brown tinge and is set to the touch. Serve immediately.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

Calories: 619kcals
Fat: 24.5g (11g saturated)
Protein: 12.9g
Carbohydrates: 86.2g (75.3g sugars)
Fibre: 1.3g
Salt: 0.8g

delicious. tips

We used bought madeira sponge cake, but any sponge cake or flan case will do the trick. Please note: you might have some meringue mixture left over.
Prepare the ice cream sponge bases up to 2-3 days ahead and store in the freezer, wrapped, until ready to finish the dish (steps 3-4).
The secret to baked Alaska is to make sure everything is frozen solid before adding the meringue. It’s also important to heat the oven before you start whisking the meringue – any delay and the ice cream might start melting too quickly. And don’t leave any gaps in the meringue coating.