Dairy-free baked alaska

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Ever dreamed of finding a quick and easy dessert that would absolutely blow your friends away, all without you needing to spend hours in the kitchen? Well, you can stop dreaming! This dairy-free baked alaska is proof that delicious desserts don’t need to be difficult – you just need a trick or two up your sleeve.

First things first – what exactly is baked alaska? It’s simply ice cream, sorbet or frozen yoghurt piled on top of light sponge cake and wrapped in a thick layer of meringue which is lightly toasted in the oven or with a kitchen torch. While the meringue gets nice and toasty, the centre of the dessert stays as chilled as ever. Pretty cool, huh?

Since all the flavour of this magical dessert comes from the frozen centre, it’s really important that you use a really good frozen treat – like Kapiti Whipped Sorbet. The team at Kapiti are totally committed to doing whatever it takes for taste and have absolutely nailed it with this dairy-free treat.

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Not only are the flavours next-level delicious – think feijoa & pear, peach & melon and, my personal favourite, blood orange & cranberry – but Kapiti Whipped Sorbet is also gluten-free, palm oil-free and has just 81 calories a serve, so you can feel really good about treating yourself to one. Totally worth waiting for, right?

So now that they’ve done all the hard work, you can use Kapiti Whipped Sorbet to make this super-simple dairy-free baked alaska. Or you know, just enjoy them straight off the stick – whichever you prefer!

The beauty of this recipe is that you can take short-cuts to make it even easier. Don’t want to bake your own sponge cake? No problem – just pick up some trifle sponge from the supermarket. Too easy!

Whether you want to go all-out and make everything from scratch or cut a corner here or there, you absolutely have to try this delicious dessert next time you have guests over this summer – they’ll be absolutely blown away – and no one needs to know how easy it was!

Want to WIN a summers worth of Kapiti Whipped Sorbet AND a $100 Prezzy card? Scroll down to the bottom of the post to find out how!

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Makes two single-serve baked alaskas

Ingredients

Spongerecipe adapted from All Recipes.
Alternatively try this traditional sponge recipe or purchase from your local supermarket.

  • 175ml water
  • 3 egg yolks
  • 3 egg whites
  • 300g caster sugar
  • 225g plain flour
  • 25g cornflour
  • 1 tsp baking powder

Filling

Meringue

  • 3 egg whites
  • 1 cup caster sugar

Method

Sponge

  1. Preheat oven to 180 degrees Celsius. Grease and line a 8 or 9 inch cake pan and set aside.
  2. Combine cold water and egg yolks until mixture makes 1 litre (approx. 10 minutes). Slowly add sugar, beating well for approx. 7 minutes.
  3. In a small bowl, sift together the flour, cornflour and baking powder. Fold into the egg mixture.
  4. In another bowl, beat the egg whites until stiff peaks form and fold gently into the egg mixture.
  5. Pour into prepared cake pan and bake for 50 minutes, or until an inserted skewer comes out clean. Allow to cool completely.
  6. Once cool, press the rims of two small bowls into the cake to cut a circle. Trim with a knife until even, then set aside.
  7. Clean bowls and line with cling film, making sure excess hangs over the sides of the bowl. Set aside.

Filling

  1. Using a sharp knife, carefully cut your favourite Kapiti Whipped Sorbet flavour off the stick and slice into cubes. Place in a bowl and mix with a fork until creamy.
  2. Scoop Kapiti Whipped Sorbet into prepared bowls, smoothing with a spatula. Place in the freezer while you prepare the meringue.

Meringue

  1. Place egg whites in a large bowl and beat until soft peaks form.
  2. Gradually add caster sugar to egg whites, mixing continuously. This should be a very slow process, taking at least five minutes. Beat until thick and glossy, and meringue does not move when bowl is turned upside down.
  3. Place sponge cake rounds onto individual plates. Remove Kapiti Whipped Sorbet from the freezer and invert onto cake. Quickly cover with meringue. Return to the freezer for 15-30 minutes.
  4. If toasting in the oven: Preheat oven to 200 degrees Celsius. Once at temperature, place baked alaskas onto a baking tray and place in the oven for 1-2 minutes, until meringue is lightly toasted, keeping a close eye on them at all times. Serve immediately. If toasting with a kitchen torch: Lightly toast meringue while holding kitchen torch, taking care not to burn meringue. Serve immediately.

giveaway_HTWD

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Thanks to the lovely team at Kapiti, I have a whole summers worth of their delicious new Whipped Sorbet AND a $100 Prezzy Card to giveaway to one lucky reader.

To be in to win, simply use the gadget below to let me know which of the three flavours you would most like to try making a baked alaska with – and why!

a Rafflecopter giveaway

Kapiti Whipped Sorbet is now available nation-wide for RRP$3.90 for one of $8.90 for a four pack. This post was made possible with thanks to Kapiti. All opinions are my own.

Entries close 11.59pm Wednesday 3 February NZT. The winner will be chosen at random and notified on Thursday 4 February. Winner must make contact within three business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

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  • http://www.shesaidyes.co.nz She Said Yes – Website & Blog

    How delicious! I’d love to try the Peach & Melon in an Alaska – melon always makes me feel summery. x

  • Jenna Irwin

    feijoa one would be amazing!! Refreshing

  • Cuisle Stanton

    It’s such a hard choice as they are all amazing but I would have to go with peach and melon because that’s the taste of summer for me :)

  • Emma C

    I choose Blood Orange and Cranberry. The colour adds a little decadence and sophistication to the dessert. Plus, it’s Blood Orange and Cranberry!!!

  • Chrissy Leggott

    feijoa can just taste it on my tounge.