If there’s anything remotely 1970’s on a menu I’m in there. Be it prawn cocktail, Black Forest gateaux or even a snowball cocktail. After our recent visit to Blythswood Square Hotel for Sunday Lunch I had to have a go at making this classic.

I remember my dad successfully making this many years ago. What could go wrong with ice-cream, meringue and an oven? 🙏

This is a showstopper of a dessert. What’s not to love about cake, jam and ice-cream covered by an igloo of meringue. 😍

This is a cheats, easy version to make when you haven’t got the time. Or if you can’t be bothered to make a cake for the base. I used a Victoria sponge cake (as it had a yellow reduced sticker 😂) but Swiss roll or Jammy Joeys also works well.

I also used a mixture of double cream vanilla and Isle of Skye Sea Salt & Caramel ice cream from Equi’s to create two layers of creaminess. Pick your own favourite flavours to go along with your chosen cake.

Recipe: Easy Baked Alaska Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1l ice cream, softened

300g cake of choice (swiss roll, jammy joeys etc)

100g jam

5 eggs (large - just the whites)

35g caster sugar Instructions Preheat your oven to 230'C Slice the cake and then layer it over the bottom of an ovenproof baking dish. Spoon the jam over the top Remove the ice cream and place them on top of the cake and jam Firmly press down the ice cream over the sponge. Leave about 2cm gap to the edge of the dish. Place in the freezer for an hour. Whisk the egg whites in a large bowl. Add the sugar, a couple of tablespoons at a time, until it has stiff peaks Quickly spoon the meringue over the cake and ice cream. Bake in the oven for 5 minutes. Eat! 7.8.1.2 113 https://www.foodieexplorers.co.uk/recipe-easy-baked-alaska/

The first attempt went into the oven for a mere 5 minutes, looking great, but half of the meringue slid off creating a sticky mess! 😵 (The oven needed a clean anyway – Mr Foodie.)

And so the more photogenic attempt 2 was achieved following the purchase of a blowtorch to heat and singe the meringue. If you have a blowtorch then I’d use that, if not – be careful with your oven! 😱









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