Jamie's Air-Fryer Meals
By Jamie Oliver
Air-fryer peach Alaska
With hazelnut spread & vanilla ice cream
20 mins (10 minutes PREP, 10 minutes COOK, plus resting)
Not Too Tricky
serves 4
About the recipe
I’m taking things up a notch with an air-fryer dessert that’s guaranteed to impress, and all made with a whole load of things you’ve probably got hanging around in your cupboards. Now, the classic would be made using a sponge base, which you can absolutely do if you prefer, but I’m making things super easy by using hot cross buns instead. Enjoy my cheat’s version, made with a whole load of shortcuts, but without compromising on flavour or texture. Yum!
Recipe From
Ingredients
2 large free-range eggs
100g caster sugar
1 hot cross bun
4 tablespoons sherry or elderflower cordial
2 tablespoons hazelnut chocolate spread
1 x 415g tin of peaches in juice
2 large scoops of vanilla ice cream
1 handful of unsalted hazelnuts
Top Tip
Recipe tested in a Tefal Easy Fry Dual Air Fryer 8.3L. All air fryers are different, so results may vary.
EASY SWAPS
Here’s my ingredient matrix – get creative and pick your favourite combinations, or design your own:
– Sponge layer: hot cross buns; croissants; crumpets; panettone
– Ice cream: vanilla; chocolate; strawberry; toffee – your favourite!
– Tinned fruit: pears; peaches; pineapples; cherries
– Nuts: hazelnuts; almonds; pistachios; pecans
– Jam layer: marmalade; lemon curd; any fruity jam; chocolate spread
– Bonus sponge soak: elderflower cordial; amaretto; sherry; Cointreau
Method
- Separate the eggs. Put the whites into a bowl (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks – use an electric whisk, if you’ve got one.
- With the mixer still running, gradually add the sugar until glossy and combined.
- Halve the hot cross bun and place on circles of greaseproof paper. Drizzle the sherry 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 – the meringue will protect them as they bake. 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 5 minutes at 190°C, or until the meringue is golden all over.
- Remove from the air fryer and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly, then slice in half and divide between serving plates. Bash or roughly chop the hazelnuts, and sprinkle over, then serve straight away.
- Repeat steps 4 to 6 to make your second Alaska. Enjoy!
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