Easy choc-mint baked Alaska

Flaming, brandy-soaked puddings are great in the northern hemisphere, but they don't always land in a midsummer spread. We asked Clem Pedro to dream up the ultimate dessert for a hot Christmas in Africa and this, ladies and gentlemen, is it! Layers of peppermint ice cream, caramel crunch sauce and Madeira cake are cloaked in Italian meringue for a retro spin on the Peppermint Crisp tart. Yoh!

1. Line the inside of a bowl slightly bigger than a cereal bowl with clingwrap. Spoon some ice cream into the bowl to create the first layer of the dessert.

2. Drizzle some caramel crunch sauce over the ice cream, then cover with a few slices of the Madeira cake. Press down slightly, then repeat the process ending with a layer of Madeira cake.

3. Fold the clingwrap over the top and cover with a small plate. Place in the freezer and weight down the plate. Freeze until firm.

4. To make the meringue, place a glass bowl over a saucepan of just simmering water – do not allow the water to touch the bowl. Add the egg whites, cream of tartar, salt and water to the bowl and beat using an electric hand mixer until the eggs become light and fluffy and form soft peaks. Gradually add the sugar while mixing until a thick, glossy meringue is formed.

5. Remove the frozen dessert from the freezer and invert onto a cake stand or serving platter. Remove the clingwrap.

6. Using a silicone or offset spatula, spread meringue onto the ice cream, working towards the sides and completely covering the ice cream in meringue. You can place some of the meringue into a piping bag to pipe decorative details onto the dessert.

7. Using a blowtorch, carefully torch the meringue or place in an oven with the grill set to its maximum heat. Carefully place the Alaska under the grill for a few seconds or until golden. Slice and serve immediately.

Find more Christmas dessert recipes here. 

Videography: Romy Wilson
Photographer: Shavan Rahim