Pistachio & sour cherry baked alaska
- Anna Glover
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Serves 10
More effort
Prep: 30 mins
Cook: 20 mins
plus freezing and cooling
A star rating of 5 out of 5.3 ratingsRate
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Go retro for your festive dessert this Christmas with our baked alaska with divine pistachio sponge, pistachio ice cream, sour cherry compote and meringue
Vegetarian
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Retro trifle
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Ingredients
Nutrition
Units:
MetricUS
-
1 litre pistachio ice cream
-
200g sour cherry compote
or fruit spread (we used Darbo Sour Cherry 80% Fruit)
-
25g pistachio nibs
or chopped pistachios
For the meringue
-
3 egg whites
(freeze the yolks for another recipe)
-
200g caster sugar
-
1 tsp lemon juice
or vinegar
For the pistachio sponge
-
100g softened butter
plus extra for the tin
-
50g shelled pistachios
-
100g golden caster sugar
-
2 eggs
-
100g self-raising flour
-
2 tbsp milk
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Nutrition: Per serving
- kcal415
- fat17g
- saturates8g
- carbs57g
- sugars45g
- fibre1g
- protein7g
- salt0.55g
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Method
-
step 1
First, make the sponge. Butter a 20cm cake tin and line with baking parchment. Blitz the pistachios in a small blender until chopped to a fine texture similar to ground almonds. Be careful not to over-process or the oils will release and create a paste. Heat the oven to 180C/160C fan/gas 4.
-
step 2
Beat the butter and sugar together in a bowl using an electric whisk, then whisk in the eggs, one at a time. Fold in the flour, milk and ground pistachios, then spoon into the tin and smooth the surface using a spatula. Bake for 20 mins until the sponge is golden and springs back when pressed. Cool on a wire rack.
-
step 3
Bring the ice cream out the freezer to soften for 10 mins and double-line a medium glass bowl with strips of baking parchment, leaving some overhanging. Scoop in the ice cream and press down using the back of a spoon and smoothing the surface. Return to the freezer.
-
step 4
When the sponge has cooled fully, trim it so that it will fit on top of the ice cream later. Use the bowl as a guide, then return it to the freezer.
-
step 5
For the meringue, beat the egg whites to soft peaks using an electric whisk, then add the sugar, 1 tbsp at a time, whisking between each addition until it reaches stiff peaks. Whisk in the lemon juice or vinegar.
-
step 6
You will need to assemble the alaska quickly to prevent the ice cream melting, so have a kitchen blowtorch, spatula, the compote and the sponge ready when you take the bowl of ice cream out of the freezer. Spread the compote over the ice cream, then press on the sponge. Invert onto a serving plate or tray so the sponge is now on the bottom, using the parchment to help turn it out. Remove the parchment.
-
step 7
Dollop on the meringue, spreading and swirling it down the side using a spatula until the ice cream is fully covered. Blowtorch the meringue all over until golden (see tip, below). Scatter over the pistachio nibs. Serve immediately.
Recipe tip
If you don’t have a kitchen blowtorch, slide the meringue topped ice cream under a hot grill for 2-3 mins until the meringue is just starting to brown.
Recipe from Good Food magazine, Christmas 2024
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A star rating of 5 out of 5.3 ratings
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