Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Baked Alaska with orange curd

    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 with orange curd

    A nostalgic pud with a twist and ready in less than 20 minutes

    • Preparation time: 15 minutes
    • Cooking time: 4 minutes
    • Total time: 19 minutes 20 minutes

    Serves: 4


    • 4 slices Waitrose Madeira Cake, about 2cm thick
    • 2 tbsp medium sherry or maderia
    • 4 tsp Waitrose Jaffa orange curd
    • 4 scoops Waitrose Vanilla Dairy Ice Cream
    • 2 medium egg whites
    • 4 tbsp caster sugar
    • Flaked almonds


    1. Preheat the oven to 230C, gas mark 8. Arrange the cake slices on a baking tray with plenty of space between them and sprinkle with the sherry. Spread the orange curd over each slice and top with a scoop of ice cream. Place in the freezer while you prepare the meringue.
    2. Whisk the egg whites until they form stiff peaks then add half the sugar. Continue whisking until stiff and glossy then fold in the remaining sugar. Spoon the meringue mixture over the ice cream and cake, covering completely. Sprinkle with a few flaked almonds and bake for 2–3 minutes until the meringue is just golden. Serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    You could try this recipe using different flavoured sponge cakes – ginger would work well too.

    Drinks recommendation

    Baked Alaska has a delectable sweetness and needs a wine to match. Be clever with an Ice Wine, made with frozen grapes, from Waitrose Wine Direct (waitrose.com/wine) or try this Australian icon: De Bortoli Noble One Botrytis Semillon, New South Wales.


    Average user rating

    4 stars