Baked Alaska with Pistachio and Passion Fruit Ice Cream

8 slices

1.5 hrs + 5 hrs in the freezer

Rating (11 ratings)


Pistachio and passion fruit ice creams
8 egg yolks
170 g Dansukker Granulated Sugar
400 ml milk
300 ml whipping cream
280 g Dansukker Glucose Syrup

100 g pistachio nuts, shelled
5 passion fruits, with seeds

Mud cake base
50 g butter
90 g Dansukker Cane Sugar
1 egg
30 g plain flour
12 g cocoa
2 pinches of salt

3 egg whites
85 g Dansukker Superfine Sugar
a few drops of lemon juice


Start by preparing the ice creams. Beat the egg yolks and sugar until fluffy. In a saucepan, bring the milk, cream and glucose syrup to the boil. Whisk the egg into the milk mixture.

Strain through a fine-meshed sieve and pour equal amounts of the mixture into two bowls. Add blended pistachios to one bowl and scooped-out passion fruit to the other.

Process the mixtures in an ice cream maker one at a time or wrap the bowls (approx. 1.5 litre) in plastic and freeze for about 5 hours, stirring occasionally.

Heat the oven to 175°C while you prepare the mud cake base.
Melt the butter in a saucepan and stir in the remaining ingredients. Mix well.

Pour the mixture into a greased, shallow tin measuring approx. 18 cm. Bake in the centre of the oven for about 7-8 min. Leave to cool on a wire rack.

Before serving: Heat the oven to 250°C on the grill setting. Take the ice cream out and place the cake on a decorative ovenproof dish. Whisk the egg whites and half the sugar in a mixing bowl for a few minutes. Add the rest of the sugar and the lemon. Whisk until stiff.

Place scoops of passion fruit ice cream in the middle of the cake base and cover with the pistachio ice cream. Top with meringue and place in the oven for 2-4 minutes until the meringue changes colour slightly. Serve.

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