• 120 g caster sugar

  • 2 large free range egg whites

  • Lemon Juice

  • 1 ginger loaf cake

  • 140 g raspberries lightly crushed

  • 2 tablespoons framboise

  • 4 Scoops good quality ice cream frozen in 6-7cm cutters

  • 200 ml Brandy


  • 1.

    To make the meringue put the sugar and 2 tbsp water into a medium heavy-based saucepan and dissolve over a medium heat, stirring once or twice. When the liquid is clear, increase the heat and boil for three minutes. (Or the liquid registers 120C on a sugar thermometer).

  • 2.

    In the meantime, whisk the egg whites with a squeeze of lemon juice in a clean, grease-free bowl, using a hand held electric whisk or balloon whisk, until they form soft peaks.

  • 3.

    With the beaters still whirling, slowly pour the hot syrup down the side of the bowl and continue beating on full speed for 10 minutes to a firm, glossy meringue. Set to one side.

  • 4.

    Using a 6-7cm cutter cut out 8 discs from the ginger loaf. Place 4 on a tray, lined with cling film and top with a layer of crushed raspberries, mixed with the framboise. Now finish one at a time, so the ice cream doesn’t melt. Place the moulded ice cream, on the raspberries, then top with a plain sponge disc.

  • 5.

    Quickly cover the top and sides with the meringue, swirling it attractively. Repeat to finish the rest of the Alaskas, then place, uncovered in the freezer until ready to serve.

  • 6.

    Place each Alaska on a serving plate and wave a cook’s blow-torch lightly and quickly over each meringue to colour. This only takes seconds – take care to avoid over-scorching. Serve at once.

  • 7.

    Finally to flambé: gently warm the kirsch in a small saucepan, making sure that it doesn’t boil. Pour it into a copper flambé jug, set alight then carefully pour over the Alaska’s to serve.


Copyright © Gordon Ramsay

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