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Italian Baked Alaska

3 cups plain yoghurt
1 tbsp grated lemon zest (I used a microplane for zesting)
1 cup sugar
1/2 cup fresh squeezed lemon juice
Pinch of salt


Put the three cups of yoghurt into a cheesecloth draped over a bowl, then hang the yoghurt for up to four hours. You will be left with roughly 2 cups of very thick yoghurt after this step.

Whisk in the lemon zest and juice, sugar and salt.

Churn in an ice cream maker until creamy. Pop into a freezer safe container, and freeze till ready to pop into the panettone.

Assembling  and baking the alaska:

3 large egg whites
3/4 cup sugar
1 tbsp cornstarch

Make the meringue. Beat the egg whites, using an electric whisk, on a medium speed, until frothy. Then, on a fast setting, beat the egg whites, until they hold stiff peaks. Add the sugar, little by little, whisking well in between additions.

When all the sugar has been used up and the egg whites are glossy and stiff, use a spatula to layer the meringue over the frozen yoghurt stuffed panettone. You can freeze the assembled alaska, until you're ready to bake it.

When you're ready to bake the alaska, preheat the oven to 200 C (400 F) and pop the alaska directly from the freezer into the oven.

Bake for roughly 10 - 12 minutes, until the meringue peaks start to brown. Take out of the oven, slice and serve immediately.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise