Grand Marnier Baked Alaska Flambé

⏱ 150 min · Serves 8

A theatrical dome of torched Italian meringue hiding orange-scented sponge, raspberry ripple and vanilla ice cream — then set alight with a ladle of warm Grand Marnier at the table. Cold, hot, crisp, creamy: pure showmanship, and every bit as good as it looks.

Per serving: 492 kcal · 8.5g protein · 78.0g carbs · 14.0g fat

Ingredients

• 1 litre good vanilla ice cream, slightly softened
• 150g raspberries
• 2 tbsp caster sugar (for the raspberries)
• Zest of 1 orange
• 3 large eggs (for the sponge)
• 90g caster sugar (for the sponge)
• 90g plain flour
• 1 tbsp Grand Marnier (for brushing)
• 2 tbsp fresh orange juice
• 4 large egg whites (about 140g), at room temperature
• 250g caster sugar (for the meringue)
• 75ml water
• 1/4 tsp cream of tartar
• Pinch of fine salt
• 80ml Grand Marnier, for flambé

Method

1. Line a 1.2-litre pudding bowl with cling film. Crush the raspberries with 2 tbsp sugar, then ripple through the softened ice cream with the orange zest. Pack into the bowl, smooth the top, cover and freeze at least 4 hours or overnight.
2. Heat oven to 180C/160C fan. Line a 20cm round tin. Whisk the whole eggs and 90g sugar for 6-8 minutes to a thick, pale ribbon stage. Sift over the flour in two additions and fold gently. Bake 20-22 minutes until springy. Cool completely.
3. Trim the sponge to a 20cm disc about 2cm thick and set on a freezer-proof serving board or ovenproof platter. Mix 1 tbsp Grand Marnier with the orange juice and brush over the sponge.
4. Turn the ice cream dome out onto the sponge, peel off the cling film, and return to the freezer while you make the meringue.
5. Make Italian meringue: heat the 250g sugar with the water to 118C. Meanwhile whisk the egg whites with cream of tartar and salt to soft peaks. With the mixer running, pour in the hot syrup in a steady stream down the side of the bowl. Whisk 8-10 minutes until stiff, glossy and barely warm.
6. Working quickly, spread the meringue over the frozen dome and sponge, sealing right to the board with no gaps. Swirl into peaks with a palette knife or pipe if you like.
7. Freeze again for at least 1 hour (or up to a day). To finish, either blast in a 230C oven for 3-4 minutes or scorch all over with a blowtorch until deeply golden.
8. Warm the 80ml Grand Marnier in a small pan until just steaming — do not boil. Take everything to the table, carefully ignite the liqueur with a long match and pour it flaming over the meringue. Let the flames die, then slice with a hot knife and serve immediately.