Author: Padraic Guilfoyle

By Neven Maguire

Celebrity Chef

Watch Neven’s Christmas at Adare on RTÉ One at 8pm on Thursday, 7th and 14th of December.

Ingredients

Serves 6-8

• 1 x 900ml tub Vanilla Ice Cream
• 200ml cream, whipped, to serve

Chocolate Sponge

• 4 eggs
• 120g caster sugar
• 90g self-raising flour
• 30g good quality cocoa powder

Italian Meringue

• 4 x egg white
• 225g caster sugar
• 135g water
• 1 tsp vanilla extract

Warm Chocolate Sauce

• 200ml cream
• 1 tsp vanilla extract
• 2 tbsp Coole Swan Irish Cream Liqueur
• 255g plain chocolate, finely chopped (at least 70% cocoa solids)

Method

To Make the Chocolate Sponge

1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Line a baking tray (13.6 x 9.5in) with parchment paper
3. In a large bowl whisk the eggs and caster sugar together with hand mixer
4. Whisk for 3 minutes on full power until light and fluffy
5. Sieve in the flour and cocoa powder and gently fold in using a spatula
6. Transfer the mixture to the baking tray
7. Bake for 8-10 minutes
8. Remove from the oven and allow to cool completely

For the Italian Meringue

1. Place the caster sugar and water in a saucepan over a medium heat, swirling the pot until the sugar has dissolved.
2. Once the sugar has dissolved allow to boil.
3. Meanwhile place the egg whites & vanilla extract in a large mixing bowls and whisk until soft peaks form.
4. Boil the sugar until it has reached 120°C (use a sugar thermometer to check).
5. Carefully stream the syrup into the egg white while whisking on high speed.
6. Keep whisking for around 5 minutes until the meringue is thick, glossy and has completely cooled down.
7. Keep covered in a bowl or transfer to a piping bag until needed.

For The Warm Chocolate Sauce

1. Place the cream, vanilla extract and Coole Swan in a pan and bring to the boil, stirring occasionally
2. Gently add in the chocolate and stir gently until completely melted.
3. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed
4. Use warm or cold as required

To Assemble

1. Line a 2lb loaf tin with a double layer of cling film, ensuring an overhang on each side
2. Cut the prepared chocolate sponge in 3
3. Place one third of the sponge in the base of the tin
4. Using half of the tub of vanilla ice-cream, spread an even layer over the sponge. Use the back of a tablespoon to help
5. Place another piece of the sponge on top followed by the remaining ice-cream, ensuring to spread it evenly
6. Add the final piece of sponge on to, gently pressing down
7. Fold the overhang of cling film over the top
8. Pace in the freezer to firm up for 3-4 hours minimum or overnight is best

To Serve

1. Once ready to serve, remove from the freezer, open and turn out onto a long plate/serving plate
2. Pipe the prepared Italian meringue around the loaf ensuring it is completely covered
3. At this point the Alaska can be returned to the freezer until needed or alternately to serve straight away, use a blow torch to evenly brown the outside of the meringue all over
4. Enjoy with warm chocolate sauce and whipped cream