| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Celebrity, Cook, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 350 | g | Shop-bought Christmas cake |
| 150 | Emva cream sherry, about | |
| 5 | Satsumas, peeled cut into | |
| segments | ||
| 100 | g | Mixed nuts, chopped |
| 225 | g | Eat me! dates, stoned and |
| chopped | ||
| 5 | Eggs, separated | |
| 200 | g | Caster sugar |
| 300 | Double cream | |
| 150 | Milk | |
| 1 | Vanilla pod, split | |
| lengthways | ||
| 50 | g | Unsalted butter |
| Icing sugar, to dust |
INSTRUCTIONS
For the Baked Alaska: Crumble 100g/4oz Christmas cake and pile in the centre of an ovenproof plate. Pat into a round and drizzle over 2 tbsp of the sherry. Arrange half of the satsuma segments on top and sprinkle over half of the nuts and dates. 2 Whisk the eggs whites in a bowl until stiff and beat in 100g/4oz sugar until smooth and glossy. Use the meringue to cover the cake base completely and bake for 8-10 minutes until cooked and lightly golden. 3 To serve, drizzle over another 2 tbsp of the sherry and set alight with a blow torch! 4 For the Trifle: Crumble 100g/4oz of Christmas cake and place in the bottom of a glass serving dish. Drizzle over 2 tbsp sherry and arrange the remaining satsuma segments on top. 5 Sprinkle over the remaining nuts. Place half of the cream and the milk in a pan with the vanilla pod and heat gently. Whisk two egg yolks in a bowl and gradually add the cream mixture, whisking to combine. 6 Return to the pan and gently warm through until thickened, whisking continuously. Pour over the trifle base and chill for at least five minutes. Whip the remaining cream in a bowl and use to decorate the trifle just before serving. 7 For the Zabaglione: Place the remaining 75g/3oz of sugar and 3 egg yolks in a double boiler set in a pan of simmering water. 8 Add the remaining sherry and whisk until well combined. Continue to whisk for about 10 minutes until doubled in volume and frothy. 9 Arrange the remaining dates in the bottom of individual serving glasses and pour the zabaglione on top. Serve at once. 10 For the Pan-fried Christmas Cake: Cut the remaining cake into two slices. Heat the butter in a frying pan and add the slices of cake. Cook for a minute or two on each side until just crispy and heated through. Serve at once dusted with the icing sugar. Converted by MC_Buster. NOTES : Chef - Antony Worrall Thompson with Lily Savage Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 566
Total Fat: 65.7g
Cholesterol: 518.8mg
Sodium: 535.5mg
Potassium: 731.2mg
Carbohydrates: 13.1g
Fiber: 7.4g
Sugar: 2.3g
Protein: 27.9g