Banoffee pie baked Alaska recipe
Try out our modern twist on the iconic dessert of banoffee pie: it's light, it's airy, and it's totally irresistable. What are you waiting for?
Each serving contains
of the reference intake
Freezing and defrosting guidelines
- Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 22cm loose-bottomed tart tin with the pastry. Trim; leave a 5mm overhang.
- Line with baking paper and baking beans; bake for 10 mins. Remove the paper and beans; bake for a further 10 mins. Cool, then trim the pastry overhang. Remove from the tin and place on a freezer-proof baking sheet.
- Spread the salted caramel sauce over the base of the tart. Arrange the banana slices to cover the sauce.
- Put 7 large scoops of ice cream on top of the bananas, leaving a 1cm gap around the edge nearest the pastry. Fill the gaps between the scoops with the remaining ice cream for a slightly domed effect. Freeze for 45 mins.
- Meanwhile, whisk the egg whites to soft peaks. Add the sugar and whisk for 5-8 mins until stiff and glossy.
- Cover the tart with meringue, adding most at the centre to swirl into a dome. Ensure the meringue meets the tart case to create a seal. Freeze overnight.
- Preheat the oven to gas 8, 230°C, fan 210°C. Bake for 4-6 mins until the meringue tips are lightly golden.
Freeze before final bake. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
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