Olive Magazine

Baked alaska with honeyed figs & mascarpone ice cream

Published: December 18, 2015 at 9:03 am
  • Preparation and cooking time
    • Total time
    • + freezing
  • A little effort
  • Serves 4

This dessert from Duck & Waffle makes a show-stopping finish to a meal with friends



  • 75g butter, softened
  • 30g golden syrup
  • 225g dulce de leche
  • 2 eggs, beaten 
  • 100g self-raising flour, sifted 
  • 6 figs
  • 1 tbsp honey
  • a pinch cinnamon
  • 1 sprig thyme, leaves only
  • 225g caster sugar
  • 90g egg whites
  • 150g caster sugar
  • 250g mascarpone
  • 175ml milk
  • 5 tbsp buttermilk
  • a grating nutmeg
  • 1 lemon, zested


  • STEP 1

    For the mascarpone ice cream, put the sugar and 100ml water in a small pan and simmer for 8-10 minutes until you reach a honey-like consistency. Allow to cool for a minute, then mix with the rest of the ice-cream ingredients. Churn in an ice-cream maker, then transfer to a freezer-proof container and leave to set in the freezer (at least 3 hours). When hard, scoop into 4 balls and leave them on a tray in the freezer to get really firm.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Beat the butter, golden syrup and dulche de leche with a hand mixer until light in colour, this should take about 5 minutes. Beat in the eggs, mix for another 2 minutes until completely smooth, then sift in the flour and mix for another minute.

  • STEP 3

    Lightly butter and line a 30cm lipped baking tray, then pour in the sponge mix. Cook for 8-10 minutes, until the sponge is golden and springs back when you touch it. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

  • STEP 4

    To make the meringue, heat the sugar and 150ml water in a pan. Make sure no sugar is stuck to the sides of the pan, as this will make the syrup crystallise. Put the egg whites in a mixing bowl and whisk on a slow speed. Once the sugar has reached 116C on a sugar thermometer, increase the whisking speed to create soft peaks. When the sugar has reached 121C, pour the syrup into the egg whites slowly while still whisking at a high speed. Continue to whisk until it’s cooled to room temperature, then put in a piping bag with a 10mm plain nozzle.

  • STEP 5

    Using an 8cm cutter, cut 4 discs from the sponge, put them on a lined baking sheet and add a ball of ice cream to each, then pipe dots of the meringue onto them, taking care to leave no gaps or holes. Put them back in the freezer for at least an hour.

  • STEP 6

    Slice the figs into 8 wedges and lay them out on a tray. Heat the honey and add the cinnamon, then drizzle it over the figs. Sprinkle over the thyme leaves and cover until you need them.

  • STEP 7

    When you are ready to serve, heat the oven to 180C/fan 160C/gas 4. Put the alaskas straight from the freezer into the oven for 6 minutes, until the meringues start to colour, then take them out and transfer to plates. If you want more colour on the meringues you can use a blowtorch to darken them a little. Serve them straight away with a small pile of figs on the side.


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