Mini Baked Alaskas with Kiwi Fruit
If you’re a whizz in the kitchen this miniature version of a classic dessert will make you top chef for sure! It’s certainly a dinner party showstopper with a tropical twist.
Serves: 4 people
Preparation time: 30 minutes + freezing time
Cooking time: 5 minutes
Equipment you will need:
1 sponge cake, for example madeira cake (400g)
4 Zespri SunGold Kiwis
Vanilla Ice cream
180g caster sugar
90g egg whites
Slice the madeira cake in 1cm depth slices. Using a ring cutter (about 8cm), cut out 4 circles and arrange across a baking tray.
Slice up each kiwi into 4 slices and place one slice on top of each slice of madeira cake.
Working quickly, alternately layer the vanilla ice cream and the remaining 3 slices of kiwis on top of each round, finishing with vanilla ice cream.
Place in the freezer to firm up.
Meanwhile, make the Italian meringue. Place the sugar in a small saucepan with a 2tbsp water and place over a medium heat.
When the sugar reaches 121°C on a sugar thermometer remove the pan from the heat.
In a large clean mixing bowl, add the egg whites and using an electric whisk, beat the egg whites until they are stiff.
Whisking continuously (you might need two pairs of hands for this bit), gently and slowly pour the hot sugar syrup onto the egg whites’ bit by bit.
In between pours, allow the mixture to whisk back up to very stiff peaks before continuing. Continue to add the sugar syrup and whisk the eggs until the mixture is stiff, glossy, and fluffy and has cooled completely.
Working quickly again, take the cake bases out of the freezer and using a spatula spread the meringue around the ice cream until evenly coated.
Lightly singe the meringue until caramelized and brown all over with a blowtorch or pre-heat the oven to 230°C and bake for 3-4 minutes until golden brown.
Recipe courtesy of: Zespri SunGold Kiwi
Melina - Assistant Editor
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