Add the element of surprise to your next family gathering or dinner party with this Baked Marshmallow Alaska With Berry Coulis.
Makes 8
250g raspberries, plus extra, to garnish
250g strawberries, hulled
1L good-quality ice-cream
700g Christmas cake light in colour (either round or square)
2 quantities Marshmallow Master Recipe
Splash of your favourite liquor (optional)
Process berries in a food processor or blender until smooth. Set aside 3/4 cup of coulis for serving, reserving the remaining.
Spoon ice-cream into a large bowl, set aside to soen to so-serve consistency. Using a spoon, swirl through reserved coulis, then return mixture to container and refreeze for 3-4 hours or until firm.
Slice fruit cake lengthways into three 2cm-thick slices. Using a 6-7cm round cookie cutter, cut out 8 rounds. Arrange on 2 baking paper-lined baking trays. Scoop 1 ball of coulis ice-cream onto each cake round. Lightly cover trays with plastic wrap and freeze until ready to use.
Make 1 batch of Marshmallow Master Recipe, adding liquor aer whisking, if using. With a flat-bladed spatula, spread marshmallow mixture thickly over 4 of the prepared ice-cream cakes and freeze until ready to serve. Repeat to make another batch of marshmallow to coat the remaining 4 ice-cream cakes.
To serve, remove from freezer and use a creme brûlée burner to quickly brown marshmallow. Alternatively, lightly brown in an oven preheated to 220°C fan-forced for 4-5 minutes. Serve immediately with reserved coulis, garnished with extra raspberries.
Tips
• The ice-cream and cake layers can be prepared weeks in advance, stored in the freezer then coated with marshmallow at time of serving. Or you can make the whole dessert a few days in advance and freeze until serving.
• Use any leftover cake