How to make it

  • Preheat the oven to 220C/425F/Gas 7.
  • Place the sugar, butter and vanilla seeds into a pan over a medium heat and cook until melted and combined.
  • Add the chocolate, water and cocoa powder and heat gently for 6-8 minutes, until glossy, thick sauce forms.
  • Press the brownies into the bottom of a 20cm/8in round baking tin, making sure that the base is completely covered (no gaps)
  • Drizzle over the white chocolate liqueur, then add a couple of spoonfuls of the chocolate sauce.
  • Top with 2-3 large scoops of each of the ice creams (I used just vanilla) and place into the freezer to chill. (Do not leave in freezer to long as it will freeze the brownies, and they will be hard)
  • Meanwhile, whisk the egg whites with 60g/2oz of the sugar until stiff peaks form when the whisk is removed.
  • Add the remaining 30g/1oz of the sugar and whisk again until the egg white mixture is stiff and glossy.
  • Remove the dish from the freezer. Spoon the meringue mixture over the ice cream to completely cover and seal leaving no gaps.
  • Transfer to the oven and bake for 3-4 minutes (no longer), until the meringue is just golden-brown.
  • To serve, place generous spoonfuls of the baked Alaska into bowls and drizzle with more chocolate sauce.

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