Jamie Oliver’s ‘super easy’ air-fryer Alaska bake recipe

Jamie Oliver’s air-fryer peach Alaska bake is “guaranteed to impress”, the chef promised, but reassuringly added that it’s a “super easy” recipe to follow.

While a traditional Alaska bake has a sponge base, Jamie Oliver has switched the spongy base for hot cross buns.

“Enjoy my cheat’s version, made with a whole load of shortcuts, but without compromising on flavour or texture,” the chef beamed.

With most of the ingredients likely to be in your kitchen cupboards already, the recipe can be beneficial for your bank account – and who doesn’t love that?

Here’s how to make Jamie Oliver’s “super easy” peach Alaska bake that is ready in just 20 minutes.

Air-fryer peach Alaska

Ingredients

• Two large eggs
• 100g caster sugar
• One hot cross bun
• Four tablespoons of sherry or elderflower cordial
• Two tablespoons of hazelnut chocolate spread
• 415g tin of peaches in juice
• Two large scoops of vanilla ice cream
• One handful of unsalted hazelnuts

Method

Separate the eggs. Put the whites into a bowl, add a pinch of sea salt and whisk until the mixture forms stiff peaks. While mixing (with an electric whisk, preferably) gradually add the sugar until glossy and combined.

Halve the hot cross bun and place on circles of greaseproof paper. Drizzle the sherry (or elderflower cordial) over the cut sides of the hot cross bun halves and spread over the chocolate spread. Drain the peaches and arrange half on top of each.

Top one of the hot cross buns with a large scoop of ice cream, then spoon or pipe on half the meringue, making sure the ice cream and bun are completely covered. Finish with a few taps of the spoon to create pretty peaks.

Carefully transfer the Alaska to the larger drawer of the air fryer. Place half the hazelnuts into the smaller drawer and use the sync setting to cook both for five minutes at 190C, or until the meringue is golden all over.

Remove from the air fryer and let it sit for two minutes, then slice in half and divide between serving plates.

Bash or roughly chop the hazelnuts, and sprinkle over, then serve straight away.