Dessert for 10

Pistachio Cherry Baked Alaska

Name: Pistachio Cherry Baked Alaska
Total time: 50 min
Yield: 10 servings
Cuisine: British and Irish
Ingredients: 1 L pistachio ice cream; 200 g sour cherry compote or fruit spread; 25 g pistachio nibs or chopped pistachios; 3 egg whites; 200 g caster sugar; 1 tsp lemon juice or vinegar; 100 g softened butter plus extra for the tin; 50 g shelled pistachios; 100 g golden caster sugar; 2 eggs; 100 g self-raising flour; 2 tbsp milk

$7.98for 450 minServes 10

Pistachio cake surrounds cherry ice cream, then a sweet meringue browns over the frozen dessert.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Nuts and seeds, 22 oz$0.70/oz typical	22 oz	$15.17Typical price
	Jelly, 7 oz$0.16/oz typical	7 oz	$1.13Typical price
	Eggs, 5$0.30 each typical	5	$1.50Typical price
	Juice, a little$0.04/oz typical	a little	$0.01Typical price
	Butter, 3.5 oz$0.40/oz typical	3.5 oz	$1.41Typical price
	Milk, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$19.96

Swaps

Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Sugar and brown sugarFlour

Not included in the cost.

50 minstart to table
Mediumdifficulty
10servings as written
$typical cost tier

British and Irish Vegetarian Budget Desserts

Typical price

$2.00 per serving$7.98 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 L pistachio ice cream
200 g sour cherry compote or fruit spread
25 g pistachio nibs or chopped pistachios
3 egg whites
200 g caster sugar
1 tsp lemon juice or vinegar
100 g softened butter plus extra for the tin
50 g shelled pistachios
100 g golden caster sugar
2 eggs
100 g self-raising flour
2 tbsp milk

Steps

Heat the oven to 350 F and butter an 8-inch round cake tin.
Beat the butter, pistachios, sugar, eggs, flour, and milk, spread the batter in the tin, and bake for 18 minutes.
Cool the cake for 5 minutes, then spread the cherry compote over it and add the pistachio ice cream.
Freeze the assembled cake for 10 minutes while heating the oven to 450 F.
Whip the egg whites with the lemon juice, gradually beat in the sugar, and continue until stiff, glossy peaks form.
Cover the ice cream completely with meringue and pistachio nibs, then bake for 4 to 5 minutes until browned.

Main ingredient on sale this week? See what to make with eggs on sale.