Banoffee Alaska
Banoffee Alaska, also known as Baked Alaska, is a forgotten dessert gem. This dessert can't wait, so serve it immediately after taking it out of the oven!
Ingredients · Servings 8
- 2 eggs
- ¾ dl sugar
- ½ dl wheat flour
- 2 tablespoons potato flour
- ½ teaspoon baking powder
- ½ can caramelized
- condensed milk (dulce de leche)
- about ½ liter of vanilla ice cream
- Juice and zest of 1 lime
- 2 ripe large bananas
- 4 egg whites
- 1½ dl powdered sugar
- 1 dl whipping cream
- ¾ dl brown sugar
- 1 teaspoon instant coffee powder
Method · P0DT1H0M
- Make the base. Preheat the oven to 200 degrees. Beat the eggs and sugar until fluffy. Mix the dry ingredients together and sift them into the egg-sugar mixture. Pour the batter into a greased loose-bottomed pan (ø 22–24 cm) and bake for about 12 minutes. Let cool and remove from the pan.
- Make the coffee fudge. Measure all ingredients into a saucepan and cook, stirring, for about 8 minutes, until the fudge solidifies. Let cool.
- Cut the bananas into slices. Wash and grate the lime zest into the bananas.
- Preheat the oven to 250 degrees. Make the meringue. Beat the egg whites until foamy and add the powdered sugar in batches, whisking constantly, until the meringue is stiff and shiny.
- Cube the ice cream. Moisten the cooled cake base with lime juice. Spread dulce de leche on top and top with lime bananas. Stack the ice cream on top in a tall pile. (Depending on the size of the pan, you will need 1⁄2–1 liter of ice cream). Spoon the meringue on top.
- Bake in the oven for 2–3 minutes. Serve immediately with coffee and cinnamon.
