Blueberry Muffin Baked Alaska

So, you’re getting an impromptu visit from friends or family? As much as they say, ‘oh anything will do, we don’t mind’ that bomb explodes in your head….’I must create a Michelin starred meal in 24 minutes or else they’ll think I’m an undomesticated slob….’ Yes, I feel you.

So sometimes, it’s fine to cheat just a little. Whether you use homemade ingredients that you’ve snaffled from the freezer, or make a quick supermarket run, no one will know/ care because this is a huge mound that says ‘I love you because I MADE THIS’

About 10 minutes to put together, about 10 seconds to eat….


4 Blueberry Muffins

4 tsp Blueberry Jam

4 Scoops Vanilla Ice Cream

170g Egg White (5/6 Eggs)

250g Caster Sugar

¼ tsp Salt

1/8 tsp Cream of Tartar


1. Using a spoon, scoop a little core from the top of each muffin, fill with 1tsp of jam and replace the little plug.

2. Top with a ball of vanilla ice cream and pop in the freezer on a tray with the other muffins.

3. Meanwhile, add the remaining ingredients to the bowl of a stand mixer over a pan of barely simmering water.

4. Whisk until the mixture feels hot to your finger and all the sugar has dissolved, on a thermometer you are looking for 72C.

5. Dry the base of the bowl and pop on the mixer with the whisk attachment. Whisk just below high for 5-6 minutes or until you have a thick glossy meringue.

6. Cover each muffin/ ice cream mound with the meringue, creating little peaks around your dome.

7. Either under a hot grill, or using a chef’s blowtorch, torch the meringue until golden. Serve straight away like the domestic god/ goddess you are.