Cranberry-pistachio baked Alaska: a festive dessert delight

Ingredients for Cranberry-pistachio baked Alaska

• 1/2 vanilla bean

• 240 ml full-fat milk

• 600 ml double cream

• 70–80 g caster sugar, divided

• 2 large egg yolks

• 60 g well-stirred pistachio paste

• 75 g raw shelled pistachios, coarsely chopped

• 280 g fresh or frozen cranberries

• 240 ml water

• 100 g caster sugar

• 2 strips orange zest, 8 cm by 1 cm

• 1 (450 g) store-bought frozen all-butter pound cake, thawed (optional)

• 3 large egg whites, at room temperature

• 100 g caster sugar

• 1 8.5-inch by 4.5-inch loaf pan

• ice cream maker

How to make Cranberry-pistachio baked Alaska

1. Split the vanilla bean lengthwise and scrape the seeds into a heavy medium saucepan using the tip of a paring knife. Add the pod to the saucepan.

2. Add the milk, cream, and half of the sugar to the saucepan and bring to a boil, stirring until the sugar has dissolved.

3. In a large bowl, whisk the egg yolks with the remaining sugar. Slowly add the hot milk mixture while whisking continuously.

4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and registers 75°C on an instant-read thermometer (do not let it boil).

5. Immediately strain the custard through a fine-mesh sieve into a metal bowl, discarding the vanilla bean. Whisk in the pistachio paste. Chill the custard for at least 6 hours.

6. In a medium saucepan, bring the cranberries, water, sugar, and zest to a boil. Simmer, stirring occasionally, until most of the cranberries have burst, about 5 minutes.

7. Purée the mixture in a blender (take care when blending hot liquids), then strain it through a fine-mesh sieve into a bowl. Chill for at least 6 hours.

8. Line a loaf pan with a large sheet of cling film, leaving a 10 cm overhang on all sides. Trim the top of the cake and cut two long horizontal slices, each 1.5 cm thick, reserving the remainder for another use.

9. Place one layer in the bottom of the lined pan, trimming it to fit, and put it in the freezer. Cover the remaining cake layer with cling film to keep it moist.

10. Freeze the sorbet base in an ice cream maker, then transfer it to the loaf pan, smoothing it evenly over the cake layer. Freeze for 1 hour.

11. Freeze the custard in a cleaned ice cream maker, then fold in the chopped pistachios. Spread the ice cream over the cranberry sorbet, smoothing the top, then place the remaining cake layer on top, pressing it down flat.

12. Wrap the cake with the overhang of cling film and freeze until firm, for at least 6 hours.

13. Preheat the oven to 230°C with the rack in the middle.

14. Beat the egg whites with an electric mixer at medium-high speed until foamy. Gradually add the sugar, then continue beating until the whites hold stiff peaks.

15. Invert the cake onto a parchment-lined baking tray and discard the cling film. Spread the meringue over the top and sides of the cake.

16. Bake until the meringue is lightly browned, about 3–5 minutes. Serve immediately.

17. The assembled cake (without meringue) can be frozen, tightly wrapped in cling film, for up to 4 days. The cake can be covered with meringue (but not baked) up to 4 hours in advance and frozen, uncovered.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.