Classic Baked Alaska Recipe | Christmas Dessert Ideas

It’s official: party season is upon us – and so it’s time to start planning your festive menus. If you’re looking for something a little different to the usual yule log or Christmas pudding, then we have just the ticket. Treat your guests to a heavenly Baked Alaska. A divine combination of refreshingly fruity sorbet, light meringue and a buttery biscuit base, it’s the perfect way to end a decadent meal. Follow the recipe below for some added sparkle to your Christmas dinner party.

Ingredients

For the shortbread base

225g butter
340g sugar
3 eggs
570g flour
55g cornflour
55g ground rice

For the Italian meringue

5 large egg whites
300g caster sugar
75ml water

Sorbet

Choose your favourite sorbet flavour (one large scoop per person). We use blackcurrant at The Stables.

Baked Alaska recipe from The Grove hotel

Method

Shortbread

Pre-heat the oven to 180°C.
Cream the butter and the sugar. Slowly add the flour, ground rice and cornflour, continuing to mix together until it forms a dough (you might need to use your hands!).
Form a round dough and wrap it in cling film, then rest it in the fridge for around 20 minutes.
Roll your dough out to about 5mm, cut into preferred shapes and bake in the preheated oven until pale golden brown (about 10-12 minutes). Take out and leave to cool.

Italian meringue

Lightly whip egg whites together.
Heat the sugar and water to 118°C and pour gently onto the whipped egg whites. Continue to whisk until cold.

Assembly

Place your biscuit on a small plate and place a scoop of your chosen sorbet on top.
Pipe the meringue around the sorbet, covering the sorbet completely. Keep in the freezer until you are ready to serve.
When ready to serve, place in a preheated oven at 200°C for a few minutes or use a kitchen blowtorch until the meringue is golden brown.

If you’d rather save on the washing up, why not book a festive meal here at The Stables and enjoy our delicious Baked Alaska, alongside a selection of traditional festive dishes.