Panettone baked Alaska

“I have always been so intimidated by baked Alaska but making them this way with layers of sorbet, pistachio ice cream and beautiful fruited panettone makes it beyond easy!”- Hannah Lewry and Claire-Ellen Van Rooyen

1. Slice the panettone as you would a loaf of bread. Using a 5 cm and 7 cm ring cutter or a glass of the same measurements, cut out 4 x 5 cm rounds and 8 x 7 cm rounds.

2. Fold the peanut brittle through the ice cream.

3. Spray 4 paper cups with cooking spray. Place the 4 x 5 cm rounds in the base of each cup, then divide the sorbet between the 4 cups. Place a 7 cm round on top of each layer of sorbet. Divide the ice cream between the four cups and top with the last four 7 cm rounds of panettone. Place the cups into the freezer, making sure they’re standing upright. Freeze overnight.

4. Just before serving, make the meringue. Place the egg whites into the bowl of stand mixer fitted with the whisk attachment. Beat at a slow speed until foamy. Add 1 T sugar and slowly increase the speed. Beat for 2 minutes, then add more sugar. Repeat until all the sugar has been added. Continue beating until the meringue is smooth and glossy and no sugar granules remain.

5. Remove the cups from the freezer and peel off the paper cups. Place each ice-cream tower on a platter and divide the meringue between the four towers. Roughly smooth the meringue onto the towers, making sure they’re completely covered in meringue. Have fun with it by spreading and swirling the meringue.

6. Using a blowtorch, carefully torch the meringue until golden. Slice each baked Alaska in half vertically and serve immediately.

Find more Christmas dessert recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire-Ellen Van Rooyen