Peach Melba baked Alaska

Name: Peach Melba baked Alaska
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 480 ml tubs peach Melba dairy ice cream; ½ Madeira loaf cake; 2 tbsp Essential Seedless Raspberry Jam; 2 tbsp peach liqueur (optional); 3 large free range egg whites; ¼ tsp cream of tartar; 150 g Tate & Lyle White Caster Sugar; No.1 Raspberry & Madagascan Vanilla Coulis, to serve

Katie Bishop's delicious recipe is simple to make, and using a loaf tin makes it easy to slice and serve. The trick is to make sure that the meringue completely covers the ice cream with no gaps, so it insulates the ice cream from the heat. Peach Melba ice cream is used here, but there are lots of amazing flavours in the Waitrose range, so feel free to experiment. Another favourite combination is chocolate and cherry – chocolate loaf cake, our No.1 Belgian Dark Chocolate & Sour Cherry Ice Cream, chocolate spread instead of jam, and kirsch instead of the peach liqueur. For a real chocolate hit, add cocoa to the meringue too.

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Vegetarian

Serves8
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
PlusFreezing

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2 x 480ml tubs peach Melba dairy ice cream
½ Madeira loaf cake
2 tbsp Essential Seedless Raspberry Jam
2 tbsp peach liqueur (optional)
3 large free range egg whites
¼ tsp cream of tartar
150g Tate & Lyle White Caster Sugar
No.1 Raspberry & Madagascan Vanilla Coulis, to serve

Remove the ice cream from the fridge and leave at room temperature for 5 minutes. Meanwhile, thoroughly line a 900g loaf tin with clingfilm, leaving it overhanging the sides. Using a bread knife, cut the loaf cake into 4 even-sized slices. Spread one side of each slice generously with the jam.
Spoon the ice cream into the prepared tin, pushing it into the sides and edges evenly with the back of the spoon between each addition. Lay the sponge jam-side down over the top and drizzle with the peach liqueur, if using.
Cover with the overhanging clingfilm, then press down firmly to make it even. Wrap and return to the freezer for at least 2 hours, or until needed (for up to 1 month).
When ready to serve, preheat the oven to 230ºC, gas mark 8, or as hot as it will go. In a clean large bowl, whisk the egg whites until stiff. Whisk in the cream of tartar, then the sugar, a spoonful at a time, whisking continuously until shiny, glossy and the sugar has dissolved.
Turn the frozen ice cream loaf onto a heatproof serving plate, then remove the clingfilm. Quickly spoon the meringue over the top and sides in a generous layer, making sure there are no gaps and it goes all the way down to the plate.
Bake for 3-4 minutes, until golden and starting to catch slightly in places, then serve immediately in generous slices, with a drizzle of the coulis on the side.

Cook’s tip

Food-safe sparklers make this into a fabulous celebration cake. The remaining loaf cake can be frozen for another time, if you don’t want to eat it straightaway. Any leftover baked Alaska will also freeze, as long as it hasn’t been out the freezer longer than 15 minutes.

Typical values per serving when made using specific products in recipe