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Date Alaska


Baked Alaska turned Date Alaska 😋, Date & Pistachio ice cream set on a pistachio sponge covered with a cloud of meringue . I added Sahlab to the ice cream, this ingredient is often used in Arabic desserts and ice cream.

Made from the tubers of the Orchid plant, it adds flavour and improves texture, you can omit this, but it’s available online as well speciality food stores.

Date Alaska

Pistachio Sponge

2 eggs

35g ground pistachios

4 Tblsp sugar

3 1/2 Tblsp self raising flour

1 Tblsp water

Green food colour

1/2 Tblsp melted butter

Pistachio essence

Preheat the oven to 180°C, and line a small Swiss roll pan. With a hand beater beat eggs and sugar for 5min, until thick and creamy. Add the hot water slowly down the side of the bowl and continue to beat. 

Gently fold in the ground pistachios, then fold in the sifted flour. 

Whisk egg whites to soft peaks, then gently fold into pistachio mixture, lastly mix in the pistachio essence. Spread into prepared baking pan and bake for 8 min.

Date and Pistachio Ice Cream

2 cups milk

2 cups cream

3/4 cup castor sugar

260g chopped dates 

1 Tblsp orange blossom water

1/2 cup milk powder

 2 Tblsp sahlab

1 tsp vanilla essence 

In a large saucepan, heat milk, cream, vanilla essence and sugar to lukewarm.  Remove from the heat and add milk powder & sahlab, stick blend.

Return to heat and bring to a simmer, stirring.

Remove from the heat and add the dates and orange blossom water, stick blend.  Refrigerate for 4hrs minimum. 

50g chopped pistachios

60g finely chopped dates

Churn the ice cream, when almost ready add the pistachios and dates.

French Meringue

3 egg whites 

3/4 cup castor sugar 

1/2 tsp vanilla essence 

1 tsp lemon juice

Whip egg whites and lemon juice till foamy, gradually add the castor  sugar and beat till stiff peaks. Add the vanilla essence and beat.

To assemble  

French meringue 

Pistachio sponge discs to fit the base of your ice cream mould 

Pour the ice cream into your mould, press the cut sponge onto the base of the ice cream mould, pressing down and freeze overnight.

The next day, remove from the mould and cover with meringue. Blow torch before serving.

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