Baked Alaska with creamy chocolate sauce

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This retro dessert, with its decadent combo of meringue, ice cream and chocolate sauce, is sweet-toothed heaven.

Equipment and preparation: for this recipe, you will need a sugar thermometer and a piping bag fitted with a star nozzle.

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For the baked Alaska

  • 300g/10½oz caster sugar
  • 6 free-range egg whites
  • 1 small ready-made sponge flan case, cut in half horizontally to create two thinner discs (only one is needed in this recipe)
  • 50ml/2fl oz Armagnac
  • 1 x 500g/1lb 2oz tub firm vanilla ice cream (not soft-scoop)

For the chocolate sauce