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Mocha Baked Alaska

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  • 0 people already cooked this dish.
  • Total: 700min
    Preparation: 700min
  • Portions: 16
  • Difficulty: Intermediate


  • 3 cups CARNATION Full Cream Evaporated Milk
  • 1 cup NESTLE Cream
  • 1 1/3 cups NESTLÉ Sweetened Condensed Milk
  • ½ cup NESCAFÉ Classic Double Filter
  • 3 Egg yolks
  • 1/8 tsp Salt
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla essence
  • 6 lg Eggs
  • 3 tbsp Cocoa powder
  • 2/3 cups Caster sugar
  • 1 cup Granulated sugar
  • ¾ cups Water
  • 4 lg Egg whites
  • ¼ tsp Cream of tartar
  • 1 tsp Vanilla extract


  1. In a large saucepan, heat Evaporated Milk, Dairy Cream and Sweetened Condensed Milk and Nescafé, stir until well dissolved.

  2. Whisk a small amount of the hot mixture into the egg yolks to temper eggs. Add eggs to saucepan slowly, whisking constantly.

  3. Add salt, cornstarch and vanilla essence, cook over low heat while stirring until mixture is thick and coats the back of a metal spoon

  4. Remove from heat, cool quickly by placing the pan in a bowl of ice water.

  5. Place in an ice cream maker and follow manufacture instructions.

  6. Preheat the oven to 350˚F (180˚C) and line a 13 by 10-inch baking tray with parchment paper, ensuring that it covers all of the sides and set aside

  7. Separate the egg yolks from the egg whites, placing them both in large bowls.

  8. Add sugar to the egg yolks and whisk until creamy.

  9. Sift cocoa powder to the egg yolk mixture and whisk until well incorporated.

  10. With a hand or stand mixer whip egg whites until stiff but not dry.

  11. Gently fold the egg whites into the egg yolk mixture until it is one homogenous mixture

  12. Pour the batter into the prepared pan (it should look almost frothy) and spread with a spatula to ensure even distribution.

  13. Bake for 25minutes or until a toothpick inserted into the center of the cake comes out clean.

  14. Allow to cool in the tray, covering with a kitchen towel, to ensure it remains soft and pliable

  15. In a heavy bottomed pot, bring sugar and water to a boil, swirling the pot until all of the sugar has dissolved.

  16. Bring this liquid to a boil until it reaches 116˚C on a sugar thermometer or until it begins to make big glossy bubbles.

  17. Using a stand mixer, whisk egg whites and cream of tartar to soft peaks.

  18. When the sugar reaches the desired temperature, slowly trickle the syrup into the egg white mixture on high speed.

  19. This mixture should be thick, white and glossy. Whisk on high speed until it becomes warm (about 8-10 minutes) then add the vanilla extract.

  20. Lay out a large sheet of cling wrap and place the cake onto it

  21. Place the ice cream log to the center of the cake

  22. Roll the cake around the log ensuring that both ends enclose the ice cream.

  23. Wrap this in cling wrap and place in the freezer to set.

  24. Remove cake from the freezer and unwrap. Placing it onto a tray

  25. Using a piping bag and tip or your choice, pipe the meringue around the frozen cake roll

  26. Use a cook’s blowtorch to toast the meringue.

  27. Serve immediately.

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