This recipe makes 6 individual baked Alaskas. They take about 1 hour 50 minutes to make using your Cooking Chef XL, including freezing time

Ingredients
For the cake:
130g egg, lightly beaten
75g sugar
1 tsp vanilla extract
70g self-raising flour
10g unsalted butter, melted
15g milk
200g vanilla ice cream
200g chocolate ice cream

For the meringue:
60g egg whites
120g sugar
20g water
2 tbsp vanilla extract

Cherry compote, to serve 

Tools
Cooking Chef XL
Baking tray
Palette knife
5cm round cutter
Circular ice cream moulds
Chef’s blowtorch (if required)
 

Before you start, measure out your ingredients using your mixer’s integrated scales and grease and line your baking tray. Individual elements such as the ice cream domes and the sponge bases can be made the day before and then assembled before serving.

Start by making the individual sponge bases.

Preheat your oven to 160°C and attach the mixing bowl and whisk to your Cooking Chef XL. 

Add the egg, sugar and vanilla extract to the bowl. Set the temperature to 45°C and the speed to 3. Whisk for about 4 minutes, or until the mixture leaves a trail as it falls from the whisk.

Remove the bowl from the machine. Gradually add in the flour and gently fold in. Then add the butter and milk, folding in until combined.

Spread the mixture out evenly onto the prepared baking tray. Tap it gently on the counter to ensure it’s level.

Bake for 10-15 minutes, or until lightly golden.

Remove the baking tray from the oven.

Lift the baking paper and cake from the tray and place onto a cooling rack. Once the sponge is completely cool, use  your cutter to cut out 6 rounds.

Take both ice creams out of the freezer and allow to stand for 10 minutes to soften.

Half fill each mould with some vanilla ice cream before popping back in the freezer for a few minutes. This will firm it up so your ice cream layers don’t bleed into each other.

Now add the chocolate ice cream on top, followed by one of the sponge rounds.

Flatten using a palette knife before placing the moulds back into the freezer for an hour until firm.

Clean and attach the mixing bowl, whisk and splash guard to your mixer.

Add the eggs, sugar, water and vanilla to the bowl.

Use the touchscreen to select the Italian meringue pre-set, and press Start.

Once your mixer has finished, use a spatula to transfer the meringue into a piping bag.

Get the bases out of the freezer and remove the moulds. Place each base onto a baking tray, sponge side down. 

Pipe the meringue over the top and sides of each cake base until evenly coated. You can do this a couple of hours before you need them- just place them back into the freezer until ready to serve. 

When it's time to serve, use a blowtorch to lightly colour the meringue all over, or place in a preheated oven (set at 220°C) for 10 minutes.

Serve immediately with a generous dollop of cherry compote. Perfect for a party or get together, this impressive dessert is one retro revival that everyone will be happy to see back on the menu.