Meringue toffee baked Alaska with toffee sauce

Meringue toffee baked Alaska with toffee sauce

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For the baked Alaska
  • 50ml/2fl oz water
  • 225g/8oz white caster sugar
  • 4 free-range egg whites
  • 75g/3oz hazelnuts, finely chopped
  • 1 small ready-made chocolate sponge
  • 500ml/1lb 2oz vanilla ice cream
  • 500ml/1lb 2oz toffee ice cream
For the toffee sauce
  • 500ml/18fl oz double cream
  • 175g/6oz demerara sugar
  • 175g/6oz butter
  • 1 tbsp golden syrup
  • 1 tbsp black treacle

Preparation method

  1. For the baked Alaska, place the water and sugar into a pan and bring to the boil. Skim the surface and wipe the sides of the pan with a wet pastry brush to remove any sugar crystals, then increase the heat so that the syrup boils rapidly.

  2. For the toffee sauce, pour the cream into a pan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.

  3. To serve, cut wedges of baked Alaska and place on serving plates. Drizzle the sauce over the top.

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James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 8