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Mini baked alaskas

Mini baked alaskas

Impress your guests (and yourself) with these stunning sweet treats

  • Feeds 6Feeds 6
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1674kj 395kcal
  • Fat
    Low 6%
  • Saturates
    Low 11%
  • Sugar
    High 6%
  • Salt
    Med 6%

% of adult’s reference intake | Carbohydrates per serving : 84g


  • For the sorbet:
  • 160g caster sugar
  • 350g frozen raspberries
  • Juice of 1/2 lemon
  • 1 Co-op British free range egg white
  • For the meringue:
  • 3 Co-op British free rangeegg whites
  • 130g caster sugar
  • 1 Co-op raspberry and vanilla Swiss roll
  • Handful Co-op British raspberries, to serve


  1. First, make the sorbet
  2. Put the sugar in a small pan with 450ml water and simmer for 5 mins, then take off the heat
  3. Put in a food processor with the raspberries and lemon juice, then blend into a purée
  4. Sieve into a container and allow to cool for 15 mins, then freeze for 4-5 hours
  5. Remove from the freezer, break up with a spoon and tip into a food processor
  6. Add the egg white and blend until smooth
  7. Put back in the container and freeze overnight
  8. To make the meringue, put the egg whites in a bowl with 1 tbsp of the sugar and whisk into stiff peaks
  9. Gradually add the remaining sugar, still whisking, until it’s glossy
  10. Cut the Swiss roll into 6 slices and put on a baking tray lined with greaseproof paper
  11. Take the sorbet out of the freezer and scoop out 6 large balls, placing each one on top of the Swiss roll slices
  12. Freeze again for 15 mins
  13. Preheat the oven to 220°C/fan 200°C/Gas 7
  14. Remove the Swiss roll slices from the freezer and, working quickly, coat each one in a mound of the meringue, working over the top and all the way around the edges. Bake for 2 mins, or until just turning golden
  15. Serve the baked Alaskas with the raspberries

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