I have been wanting to make Baked Alaska since I got chatting to Emma at Science Sparks about science in cooking. I’ve been meaning to follow lovely Kerry of Science Spark’s recipe, the picture of her holding beaten egg whites over her head makes me smile. Then I found this recipe for Chocolate Soreen baked Alaska, I had to give it a go. But do check out Science Sparks for the Science bit, as this is such a genius recipe to cook with kids!
Chocolate Soreen is only available for a limited time. Chocolate Loaf is in Asda now, in Morrisons from 20th May for 3 weeks and Sainsbury’s from 23rd May for 3 weeks.
1 Soreen chocolate malt loaf, or malt loaf or cinnamon and Raisin Fruit Loaf.
3 large egg whites
125g Caster Sugar
300g Vanilla Ice Cream
1. Whisk the egg whites in a large bowl until you get ‘fancy firm peaks’.
2. Slice the Soreen into eight squidgy slices and place in the bottom of a greased ovenproof dish. You can either squash the pieces together to make one giant pud or space them apart make individual chocolate Soreen baked Alaskas . Add a layer of vanilla ice cream and then cover in meringue peaks.
3. Freeze for at least an hour.
4. Put the dish in the oven for 5/6 minutes, until the meringue in golden.
5. Serve quickly!
So amazingly tasty. Hot, cold, squidgy, chocolately, smooth, crunchy – a taste and texture sensation!