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Peach Alaska
Recipe by Jamie OliverServes: 4
Total time: 26 min
Ingredients
- 2 large scoops of good vanilla ice cream
- 1 handful of unsalted hazelnuts
- 2 large free-range eggs
- 100g caster sugar
- 1 hot cross bun
- sherry or elderflower cordial, for drizzling
- 2 tbsp hazelnut chocolate spread
- ½ x 415g tin of sliced peaches in juice
Method
- Ball up 2 nice round scoops of ice cream and place them back in the freezer until frozen solid. Put the hazelnuts into the air-fryer drawer and cook for 4 minutes at 190°C, or until lightly golden, then remove.
- Separate the eggs, putting the whites into a bowl or the bowl of a free-standing mixer (save the yolks in the fridge for another meal). Add a little pinch of sea salt and whisk until the mixture forms stiff peaks, then, with the mixer still running, gradually add the sugar until glossy and combined.
- Halve the hot cross bun and place on two circles of greaseproof paper. Drizzle a little sherry over the cut sides, then top with the chocolate spread. Drain the peaches, pat dry well on kitchen paper, and arrange half on top of each.
- For the first Alaska, top one of the hot cross bun stacks with a scoop of ice cream, then spoon or pipe on half the meringue mixture, making a few pretty peaks and making sure the ice cream and bun are completely covered.
- Carefully transfer the Alaska to the drawer, on its paper, and cook for 5 minutes at 190°C, or until the meringue is golden all over.
- Remove and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly. Bash or roughly chop the hazelnuts and sprinkle over, then slice and serve straight away, for sharing. Repeat steps 4 to 6 to make your second Alaska.
Nutritional Value
| ENERGY | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
|---|---|---|---|---|---|---|---|
| 312kcal | 9.8g | 3.1g | 5.5g | 47.5g | 42.5g | 0.2g | 1.7g |
Easy Air Fryer by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2025 Easy Air Fryer). Recipe photography: © David Loftus, 2025.
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