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Baked Marshmallow Alaska With Berry Coulis

Baked Marshmallow Alaska With Berry Coulis

Baked Marshmallow Alaska With Berry Coulis

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.



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

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