Baked strawberry yoghurt ice cream Alaska

A show-stopping retro dessert, this baked strawberry yoghurt ice cream Alaska not only looks impressive but tastes delicious too. This version is light and fresh because of the strawberry yoghurt ice cream centre but if you are short of time it can be made using brought ice cream.

  • Prep Time

    30 Minutes
  • Cook Time

    10 Minutes
  • Serves

    8-10 People


For strawberry yoghurt ice cream

  • 2 punnet ripe strawberries
  • 1 litre Greek style natural yoghurt
  • 1 teaspoon vanilla extract
  • 2/3 cup caster sugar or to taste

For the French meringue

  • 6 egg whites
  • ½ cups of caster sugar

For the base

  • 1 premade round plain vanilla sponge (that will fit in the widest part of the pudding basin)

You'll Need

  • Multix All purpose containers
  • Multix Cling
  • Multix Bake
  • Multix Piping Bags
  • a high deep pudding basin or bowl (about 16cm across and 9 cm deep)


Cooks notes: Start this recipe at least 2 days before you want to serve it.

  1. First make the yoghurt ice cream.
  2. Remove the green hulls from most of the strawberries – keep about 8 for decoration.
  3. In a food processor or with a stick blender, blitz the strawberries until they are liquefied. Stir the yoghurt into the strawberry puree and sweeten to taste. Transfer to 2 Multix all purpose containers, then freeze over night or until frozen. Remove from freezer for about 10 minutes to soften slightly.
  4. Cut the sponge so it just fits the top of the pudding basin.
  5. Lightly oil the pudding basin, fold a sheet of Multix Bake to sit across the bottom of the pudding basin with the ends hanging out over the sides of the basin (this will form a handle to help you un-mould the ice cream) and line the with 2 layers of Multix Cling, the ends over hanging the basin. Place the slightly softened yoghurt ice cream in the food processor (you may need to do this in two batches). Mix until smooth. Pour the softened but still frozen yoghurt ice cream into to lined pudding basin, until it’s about 2cm from the top, smooth and cover with vanilla sponge (you want the sponge layer to be about 2-3cm thick so just cut it all over) press firmly into the surface of the ice cream. Cover tightly with the overhanging edges of Multix Cling and return to the freezer to freeze solid. Place any extra ice cream back in the freezer, in a sealed Multix all purpose container.
  6. When you’re ready to serve. Preheat your oven up to the highest possible setting (at least 220oC)
  7. In a stand mixer set on high, add the egg whites and whisk until very stiff, add the caster sugar, a ¼ cup at a time. Whisk until the meringue is smooth and shiny and the sugar is fully dissolved. Transfer the meringue into 2 Multix Piping Bags. Cut the first 2cm off the end of each bag (you want to pipe the meringue through a hole about 1.5cm across).
  8. Working very fast so the ice cream doesn’t have time to melt. Remove the hard frozen ice cream cake from the freezer and un-mould it from the basin. Place it sponge side down on a oven tray on a sheet of Multix Bake. Starting at the bottom pipe meringue right round the base and up all over the ice cream, making sure it is all completely covered. Place it immediately in the very hot oven and bake for about 7-10 minutes or until the points on the piped meringue start to turn golden. Tip: If you own a cooking blowtorch, you can caramelise the meringue using that instead.
  9. Use the Multix Bake to transfer the baked Alaska to a board and serve immediately. Cut into wedges using a very sharp knife, and decorate each wedge with a single perfect strawberry.