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The Raspberry and Aperol Baked Alaska served beautifully browned on black plates over the white marble cooktop, showcasing the layers and textures of this elegant dessert.

Raspberry and Aperol baked Alaska Recipe

A fruity twist on Baked Alaska with vibrant raspberry and orange flavors, rich sponge, and a light, fluffy meringue topping, perfectly browned for an indulgent yet refreshing dessert treat.
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Prep Time 30 minutes
Cook Time 4 minutes
Freezing Time 4 hours
Total Time 4 hours 34 minutes
Course Dessert
Cuisine european
Servings 4
Calories 386 kcal

Equipment

  • Bowl (large and medium)
  • Sieve
  • Freezer-safe box
  • Dariole moulds or pudding basins (4)
  • Whisk (electric preferred)
  • Saucepan
  • Piping bag with a 1cm nozzle
  • Oven or blow torch
  • Baking tray

Ingredients
  

  • 300 g frozen raspberries
  • 1 juiced and zested orange
  • 3 tbsp
 Aperol
  • 2 tbsp golden caster sugar
  • maderia cake or panettone
  • 2 tbsp raspberry jam
  • MERINGUE
  • white caster sugar
  • 2 tsp liquid glucose
  • 4 egg whites
  • 2 tbsp icing sugar

Instructions
 

  • Mix raspberries, orange juice, zest, Aperol, and sugar in a bowl.
    A black mixing bowl on a white marble cooktop holds frozen raspberries, orange juice, zest, Aperol, and golden caster sugar, being stirred with a black spoon into a vibrant, aromatic mixture.
  • Let thaw, blend into a pulp, sieve, and freeze in a box, stirring hourly. Pack into moulds and refreeze.
    The raspberry mixture being blended into a smooth pulp in a black blender on the white marble cooktop. A fine-mesh black strainer is positioned over a clear glass bowl, ready for sieving.
  • Freezing
    The sieved raspberry mixture being poured into a black rectangular freezer-safe container on the white marble cooktop, prepared for freezing and hourly stirring.
  • Slice the cake into 1cm thick pieces. Cut circles slightly larger than the base of the moulds and set aside.
    A black serrated knife slicing a cake into precise 1 cm thick pieces on the white marble cooktop. Circular cake slices, slightly larger than the mold bases, are ready for assembly.
  • For the meringue, heat sugar, liquid glucose, and egg whites in a bowl over simmering water until sugar dissolves.
    A black heatproof mixing bowl over simmering water on the white marble cooktop, where white caster sugar, liquid glucose, and egg whites are gently heated as a whisk dissolves the sugar.
  • Whisk off heat until thick, fluffy, and spreadable. Add icing sugar.
    The heated meringue mixture being whisked to thick, fluffy peaks in the black mixing bowl on the white marble cooktop. A fine dusting of icing sugar is added for extra volume.
  • Preheat the oven to 200°C (fan 180°C/gas mark 6).
  • Spread raspberry jam on cake circles.
    A small black spatula evenly spreading raspberry jam over the prepared cake circles on the white marble cooktop, creating a glossy, even coating.
  • Unmould frozen raspberry mix onto the sponge, flat-side down.
    Frozen raspberry domes carefully unmolded from black dome molds onto the jam-covered cake circles on the white marble cooktop, sitting flat-side down.
  • Pipe meringue over the raspberry dome from base to top.
    A piping bag filled with meringue swirling from the base to the top of the raspberry domes on the white marble cooktop, covering them in decorative, snowy peaks.
  • Brown with a blow torch or bake for 3-4 minutes.
    A blow torch lightly toasting the piped meringue on the white marble cooktop, creating golden highlights over the smooth, fluffy exterior.
  • Serve immediately.
    The Raspberry and Aperol Baked Alaska served beautifully browned on black plates over the white marble cooktop, showcasing the layers and textures of this elegant dessert.