Baked AlaskaThis simple, yet eye catching dessert, takes inspiration from the classic Baked Alaska dessert but here we have simplified it by making a white chocolate parfait which is an un-churned ice cream and some fantastic Nielsen Massey Vanilla bean paste.

Praline Popping base

  • 50g milk chocolate
  • 80g praline paste (can be brought online or alternatively use a really good hazelnut spread)
  • 50g space dust
  • 25g roasted crushed hazelnuts
  • 10g melted butter


  1. Melt the milk chocolate and butter together
  2. Stir in the praline paste, space dust and hazelnuts
  3. Pour out onto greaseproof paper and spread out till thin
  4. Place in the freezer to set before using a round cutter to cut the shape required

Raspberry Jelly

  • 200g fresh raspberries
  • 60g caster sugar
  • 150ml water
  • 1 tsp Nielsen Massey Vanilla paste
  • 2 leaves gelatine, soaked in cold water for 10 minutes


  1. Place half the raspberries, the sugar and water in a saucepan and heat gently
  2. Add the softened gelatine once the liquid has boiled
  3. Pour over the remaining raspberries and vanilla
  4. Leave to one side

White Chocolate and Vanilla parfait

  • 200g white chocolate
  • 250ml fresh vanilla custard (excellent quality is needed)
  • 3 tbsp Kirsch
  • 150ml double cream, lightly whipped
  • 2 tsp Nielsen Massey vanilla paste


  1. Lightly whip the double cream with the vanilla paste
  2. Gently melt the white chocolate over a bain marie
  3. Add the vanilla custard and stir in the kirsch
  4. Gently fold through the whipped cream
  5. Spoon into the mould and set very lightly
  6. Spread the parfait mixture around the mould before adding some of the cooled jelly mixture
  7. Add remaining parfait mixture before topping with a disc of the praline
  8. Place in the freezer over night before turning out.

Vanilla Meringue

  • 200g caster sugar
  • 50ml water
  • 6 egg whites


  1. Begin by whisking the egg whites on a medium to high speed
  2. Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC before carefully adding to the egg whites in a steady stream
  3. Keep whisking till the sides of the bowl cools
  4. You should be left with a tight, very glossy meringue

To finish and serve

  1. Place the baked alaska on the serving plate
  2. Using a palette knife, spread the meringue over the frozen dome, being as arty as you want!
  3. Using a blowtorch, gently torch the meringue to give the desired effect!
  4. Enjoy!