This sponge cake covered with ice cream and meringue is the perfect dessert for a special occasion.


  • 1 italian gateaux
  • 100 ml hot water with 3 tbsp instant coffee
  • 150 g grandessa blackcurrant jam
  • 150 g grandessa raspberry jam
  • 5 balls of stracciatella or vanilla ice-cream
  • 6 egg whites
  • 300 g caster sugar


  • Whisk the egg whites to soft peak. With the whisk still turning start adding the sugar a tablespoon at a time.
  • Slice the gateaux into 2cm slices and line the baking dish with it, cut side up.
  • Mix the coffee with the hot water and pour over the cake base. Now blob on the two jams.
  • Next, top the gateaux base with the balls of ice-cream.
  • Working quickly, smother the whole lot with the meringue using a palette knife.
  • Pop the Alaska into a hot oven (220º C) for about 7 or 8 minutes.
  • Serve and enjoy.

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