Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked Alaska, Winterlake Lodge Style

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Baked Alaska, Winterlake Lodge Style

    • Preparation time: 45 minutes
    • Cooking time: 10 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 2 x 125g Madeira cakes, cut into 8 x 1cm-thick slices
    • 300ml vanilla ice cream, softened at room temperature for 15 minutes
    • 2 large egg whites
    • 110g caster sugar
    • ¼ teaspoon cream of tartar
    • ½ teaspoon vanilla extract
    • 1 tablespoon crème de cassis


    1. Using a 7.5cm round cutter, cut 8 circles from the cake slices. Put half the rounds on a baking sheet, spacing well apart. Top each with a scoop of ice cream. Lightly press a second round of cake on top of each scoop. Use a knife to spread the ice cream smoothly around the sides. Cover the cakes loosely with plastic wrap and place in the freezer for at least 15 minutes to firm up.
    2. Bring about 2.5cm water to a simmer in a large saucepan. Put the egg whites, half the sugar, 2 tablespoons of water and the cream of tartar in a heatproof bowl that will fit over the saucepan. Set the bowl over the water and beat with an electric mixer at a low speed for 6-7 minutes, until a sugar thermometer registers 60°C. Increase the mixer speed to high and continue beating over the heat for 3 minutes, gradually adding the remaining sugar. Remove the bowl from the heat and beat the meringue until cool, about 4 minutes. Beat in the vanilla. Transfer to a clean, cold bowl, cover with plastic wrap and put in the refrigerator to chill for at least 15 minutes.
    3. When ready to assemble the dessert, preheat the grill. Remove the ice cream cakes from the freezer. Cover them with meringue, swirling decoratively and making sure the top is covered completely.
    4. Immediately place under the grill and cook for 1 minute until lightly toasted. Serve each surrounded by a drizzle of crème de cassis.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars