Mixed berry baked Alaska terrine
2 medium eggs separated
50g caster sugar
50g self raising flour
1/2 lemon zest
300g fresh raspberries
2 tbsp caster sugar
1/2 lemon juice
Raspberry ripple parfait
4 medium egg yolks
dash vanilla extract
100g caster sugar
350ml single cream (whipped)
3 medium egg whites
110g caster sugar
dash vanilla extract
Garnish with Summer berries
- For the sponge:
In a mixing bowl, whisk the egg whites until frothy.
Add the sugar gradually and mix until thick and glossy.
To this add the yolks, vanilla and lemon zest, mix.
Fold in the flour.
Spoon this into a lined baking tray (9” x 12”) & bake in a preheated oven set at 200C / 180C fan/ Gas 6 / 400F and bake for 8 minutes or until golden brown.
Remove and allow to cool.
Once cold, using the base of a 2lb loaf tin cut the sponge into 3 strips.
- For the raspberry coulis:
Simply place the berries, sugar and lemon juice in a pot and cook over a medium heat until the raspberries have broken down.
Strain and keep cold until needed
- For the parfait:
Place the yolks, sugar and vanilla in a heat proof bowl over a pot of gently simmering water (The bowl should not be touching the water) and with an electric hand mixer, whisk this for 5 minutes until the yolks are thick and pale in colour.
Remove and set aside to cool.
To the cooled yolks, fold in the whipped cream.
Finally add the raspberry coulis and run a pallet through to marble but do not over mix.
- To assemble:
Line a 2lb loaf tin with clingfilm, allowing extra to hang over the edges.
Place a sheet of sponge into the tin, spoon in half the parfait mix.
Place another sponge on top and spoon in the remaining raspberry ripple mix.
Finally place the last sheet of sponge on top.
Cover with clingfilm and place in your freezer overnight.
- For the meringue:
In a clean dry bowl add the room temperature egg whites.
Whisk until double in size and frothy.
To this gradually start adding the caster sugar and mix until you are left with a thick glossy meringue.
Add the vanilla & mix.
Remove the terrine from the freezer and place on your serving dish.
Spoon on the meringue and with a knife, spread it all over to cover.
Use a blow torch to caramelize the meringue, top with Summer berries and serve immediately.
If you don’t have a blow torch, preheat your oven at 220C and place the terrine inside for a few seconds to brown the edges.
Tip: Place your serving dish in the freezer for an hour before you assemble, this will help slow down the terrine melting.