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Banoffee Alaska Almond Pastry, Caramel, Bananas and Vanilla Ice Cream

by Jamie Oliver from Jamie Oliver’s Christmas Cookbook

Serves 12

This showstopping dessert from Jamie Oliver’s Christmas Cookbook is the perfect centrepiece for your Christmas table. It’s an irresistible combination of banana, toffee, ice cream and meringue – a mashup between banoffee pie and baked alaska. Plus it’s a delicious alternative to Christmas Pudding.

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Jamie Oliver’s Christmas Cookbook

Jamie Oliver

Jamie Oliver’s Christmas Cookbook

Jamie Oliver’s classic recipes for Christmas

All the recipes you’ll need, from basics and starters to party food and edible gifts

Indulgent crowd-pleasers with Jamie’s signature twists

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Introduction

I had this idea to marry off two of my favourite desserts – banoffee pie and baked Alaska, which means you get creamy cold vanilla ice cream in the middle of a delicious warm tart. And let me tell you, this marriage is blooming amazing!

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Ingredients

Essential kit

You will need: a deep, 25cm loose-bottomed tart tin, a sugar thermometer

Method

Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep, 25cm loose-bottomed tart tin. To make the pastry, finely grate the orange zest into a food processor, add the cold butter, the flour, almonds and 1 egg, then blitz until it comes together into a ball of dough, wrap in clingfilm and chill for 30 minutes. Roll out on a clean flour-dusted surface until just under ½cm thick, then loosely roll up around the rolling pin and unroll over the tart tin, easing it in and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover and chill in the fridge for 30 minutes (use any leftovers for mince pies). When the time’s up, line the pastry case with quality clingfilm (non- PVC), then fill with rice, making sure you pack it right out to the sides. Bake blind for 15 minutes, remove the clingfilm and rice and bake for another 5 minutes, or until lightly golden, then leave to cool. Soften your ice cream in the fridge.

Once the pastry case is cool, spread the dulce de leche or caramel across the base, scoop over the ice cream and freeze until frozen solid – you could get it up to this stage a day in advance. Turn the oven up to 220°C/425°F/gas 7. To make your meringue topping, separate the remaining 5 eggs (keep the yolks for another day). In a free-standing mixer, whisk the egg whites with a pinch of sea salt until they form soft peaks. Place the sugar and 80ml of water in a pan on a high heat. Use a sugar thermometer to monitor it getting up to 110°C, then reduce the temperature to low. Let it gently bubble until it gets up to 120°C. Remove from the heat and let the bubbles settle for 30 seconds, then very gradually pour it into the egg whites, whisking constantly on a low speed. Leave it whisking for 10 minutes to cool and thicken the mixture. Meanwhile, peel and slice the bananas, finely grate over the lime zest and squeeze over the juice, then toss together.

Get your tart out of the freezer, arrange the bananas over the ice cream, then pile on the meringue in nice peaks. Use a fork to ripple through drips of Camp coffee. Bake on the bottom of the oven for just 4 minutes, or until the meringue is lightly golden, leaving the ice cream frozen inside. Remove from the tin, and serve.

Total time: 1 hour, plus cooling & freezing

You will need: a deep, 25cm loose-bottomed tart tin, a sugar thermometer

Calories 444kcal | Fat 18.6g | Sat Fat 9g | Protein 7.2g | Carbs 62.1g | Sugars 47.3g | Salt 0.3g | Fibre 1.1g

Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.

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Ingredients

Method

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