Serves 4
Prep: 20 mins plus freezing
Cooking: 5-8

INGREDIENTS
200g Doria Ratafias
125g butter
3 medium egg whites
175g caster sugar
6 scoops raspberry sorbet (see tip)

METHOD

  • Preheat the oven to 200 c/180 Fan/ Gas 6. Place the Ratfias in a freezer bag and use a rolling pin to roll over and finely crush. Melt the butter in a small saucepan and mix into the crushed Ratafias in a bowl.
  • Spoon the Ratafias mixture into 4 lightly greased 8cm rings (or make them one or two at a time if you have less). Press the Ratafias down with a teaspoon to level. Bake for 5-8 minutes until just golden. Leave the oven on. Remove rings when cool then leave until completely cold.
  • Whisk the egg whites in a clean, grease-free bowl until they form stiff peaks. Gradually whisk in the sugar, a little at a time (approx. 2 tbsp), whisking well after each addition until thick and glossy.
  • Working quickly place a scoop of sorbet on each Ratafias round then cover completely with meringue. Bake for 8 minutes until golden. Alternatively use a blow torch to brown the meringue. Serve immediately.

TIP
Make scoops of sorbet before assembling the Alaskas and open freeze until solid on a baking tray lined with baking paper.

NOTE
Ratafias are mini Amaretti and so can be substituted for the full size Doria product.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.