Individual Vanilla and Chocolate Baked Alaska

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    360
based on 2 ratings

This is our take on a retro classic dessert, which makes for a showstopping finale at dinner parties as it is served individually, making your guests feel very special when you present them with one each! You can prepare everything in advance, then when ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes.

Inspired by: https://youtu.be/MhtWPvZ1p2g

recipe updated 30 Jan 2025

Ingredients

  • Egg icon
    Egg
    130 g
  • Unsalted butter icon
    Unsalted butter
    10 g
  • Caster sugar icon
    Caster sugar
    195 g
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Plain flour icon
    Plain flour
    70 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Milk icon
    Milk
    15 ml
  • Vanilla ice cream icon
    Vanilla ice cream
    200 g
  • Chocolate ice cream icon
    Chocolate ice cream
    200 g
  • Egg white icon
    Egg white
    60 g
  • Water icon
    Water
    20 ml

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cooking chef xl bowl
  • kCook icon Demisphere mould
  • kCook icon Piping bag
  • kCook icon Cooling rack

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean baking sheet with parchment paper then set aside
  3. Attach the Whisk
  4. Add egg, caster sugar and vanilla extract to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Whisk with splashguard fitted - 4 min, 45°C, Speed 3
  7. Remove the bowl from the machine
  8. Add plain flour and baking powder to the Cooking Chef XL Bowl
  9. Fold gently until combined
  10. Add unsalted butter and milk to the Cooking Chef XL Bowl
  11. Fold gently until combined
  12. Transfer content of Cooking Chef XL Bowl to baking sheet
  13. Spread until level
  14. Bake until golden brown - 10 min
  15. Remove from oven
  16. Transfer sponge to cooling rack carefully and let cool
  17. Once cool cut out 6 rounds with a 5cm round cutter and reserve
  18. Take the ice cream out of the freezer and allow to stand for 10 minutes to soften
  19. Add vanilla ice cream to a clean demisphere mould
  20. Half fill each mould and place in the freezer for a few minutes to allow the ice cream to firm up
  21. Add chocolate ice cream to the demisphere mould
  22. Top each mould with a piece of prepared sponge
  23. Flatten off the tops with a palette knife
  24. Freeze until firm - 1 hr
  25. Clean Cooking Chef bowl
  26. Attach the Whisk
  27. Add egg white, caster sugar, water and vanilla extract to the Cooking Chef XL Bowl
  28. Whisk with splashguard fitted - 2 min, 85°C, Speed 6
  29. Whisk with splashguard fitted - 2 min, 60°C, Speed 6
  30. Transfer meringue to piping bag then set aside
  31. Demould the ice cream and place onto a baking tray (sponge side down)
  32. Pipe the meringue over the ice cream and sponge base until completely covered
  33. When ready to serve, either quickly brown with a blowtorch or place in a pre-heated oven (set at 220°C) for 10 minutes
  34. Bake - 10 min, 220°C
  35. Serve
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