Mini lemon raspberry baked Alaskas

Everyone loves an individual dessert and baked Alaska is always a huge crowd-pleaser – it screams effort, yet is deceptively easy to put together. These can be made round or square, just make sure they’re loaded up with tangy lemon curd.
Lemon raspberry baked Alaska



1.Decide whether you’d like round or square desserts and cut the sponge accordingly – I opted for three layers of 1.5-2cm-thick sponge, cut into 7-8cm rounds for each dessert. Cut a hole out of one of the sponge layers (so that it looks like a donut). Spread [lemon curd](|target=”_blank”) over one round, top with a donut-shaped sponge and fill the hole with lemon curd, then put the third and final sponge layer on, topping with a scoop of ice cream. At this stage, they can be frozen until required.
2.To make the meringue coating, bring the sugar and water to the boil in a small saucepan, not stirring, for about 5 minutes or until it thickens to a syrup. While this happens, use an electric beater to whisk the egg whites until they’re soft peaks. Add lemon juice and salt, then beat some more. Stream the syrup into the egg whites, increasing the speed to medium high, and beating until the mixture is thick and glossy – about 5-8 minutes.
3.Working quickly, coat the sponge/ice cream mounds with meringue, ensuring they are completely covered. At this stage, they can be chilled for up to 15 minutes before baking, or bake immediately in an oven that’s been heated to 230°C until the meringue browns and its edges are singed. Alternatively, use a brûlée torch to singe the meringue.
4.Sprinkle each with crushed raspberries and serve.

The egg in the meringue is cooked by the sugar syrup, so the baking/brûlée step is for looks. You can pick up small, cheap brûlée torches at some $2 shops – ask at the counter.


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