Jamie Oliver's air-fryer peach Alaska is an easy dessert that’s 'guaranteed to impress'
Jamie Oliver's peach Alaska is a delicious and summery dessert that can be made in the air-fryer and is "guaranteed to impress".
Jamie Oliver shared on his official website his take on the traditional baked Alaska - except it’s made in an air-fryer.
The chef’s recipe combines sweet and fragrant peaches with hazelnut chocolate spread for the ultimate sweet tooth experience.
About his take on the classic dessert, found in his book Jamie’s Air-Fryer Meals, Jamie wrote: “I’m taking things up a notch with an air-fryer dessert that’s guaranteed to impress, and all made with a whole load of things you’ve probably got hanging around in your cupboards.
“Now, the classic would be made using a sponge base, which you can absolutely do if you prefer, but I’m making things super easy by using hot cross buns instead.
“Enjoy my cheat’s version, made with a whole load of shortcuts, but without compromising on flavour or texture. Yum!”
Air-fryer peach Alaska recipe
Ingredients
Two large free-range eggs
100 g caster sugar
One hot cross bun
Four tablespoons sherry or elderflower cordial
Two tablespoons hazelnut chocolate spread
One x 415 g tin of peaches in juice
Two large scoops of vanilla ice cream
One handful of unsalted hazelnuts
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Instructions
Separate the eggs, reserving the yolks for another use. Place the whites in a bowl, add a pinch of sea salt, and whisk until stiff peaks form—an electric whisk is ideal if you have one.
While continuing to whisk, gradually add the sugar until the mixture becomes glossy and well combined.
Slice the hot cross bun in half and place each half on a circle of parchment paper. Drizzle sherry over the cut sides, then spread with chocolate spread. Drain the peaches and arrange half of them on each bun half.
Place a large scoop of ice cream on one hot cross bun half, then spoon or pipe half of the meringue over the top, ensuring the ice cream and bun are completely covered to protect them while baking. Use the back of a spoon to create decorative peaks in the meringue.
Carefully transfer the Alaska to the larger drawer of the air fryer. Place half the hazelnuts into the smaller drawer and use the sync setting to cook both for five minutes at 190°C, or until the meringue is golden all over.
Remove from the air fryer and let it sit for one to two minutes to allow the meringue to crisp slightly, then slice in half and divide between serving plates. Crush or roughly chop the hazelnuts, sprinkle them over the top, and serve immediately.
Repeat steps four to six to prepare the second Alaska.