Lindsay’s Feast: Festive Baked Alaska

The count down to Christmas has well and truly begun and our thoughts are turning to festive menus. For the last few years we’ve traded in the classic Christmas pudding for this simple showstopper. Sponge layered with jam, ice cream, blackberries and pillowy meringue make for a truly decadent festive pudding. If you’re partial to a boozy dessert, soak the sponge with a little Mirabeau Dry Gin. It may look elaborate, but Baked Alaska is surprisingly simple to assemble. I like to blow torch it in front of my guests for added drama. Top up everyone’s glasses with Mirabeau La Folie and tuck in!


  • 4 egg whites
  • 225g caster sugar
  • 20cm vanilla sponge cake
  • 25ml Mirabeau Dry Gin
  • 3 tbsp blackberry jam
  • 500g vanilla ice cream
  • 200g blackberries


Start by making the meringue. Place the egg whites into the bowl of a freestanding mixer and turn on to a low speed. The egg whites should slowly become frothy. Continue mixing until they begin to form soft peaks. Slowly add the caster sugar 1 tbsp at a time. Once all the sugar has been added, continue mixing for a few minutes until the meringue forms stiff peaks. If you rub a little of the meringue between your finger tips, you should no longer feel any grains of sugar. Set the meringue aside while you assemble the Baked Alaska.

Remove the vanilla ice cream from the freezer. Place the vanilla sponge onto a serving plate. Use a skewer to make a few holes in the sponge and drizzle over the dry gin. Spread the blackberry jam over the sponge. Working quickly, spoon the vanilla ice cream over the sponge and top with the blackberries. Dollop the meringue on top and use a spoon or spatula to spread it all over the ice cream and sponge cake, until it’s completely covered. Use the back of a spoon to create peaks.

Use a blowtorch to brown the meringue and serve straight way.

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