Hot Cross Bun Baked Alaska Minis

How To Make Hot Cross Bun Baked Alaska Minis

Prepare the Bun Shells:

1. Slice & Roll: Carefully slice the tops off your hot cross buns. Use a rolling pin to flatten each bun top until it is about 3-5mm thick. This makes the bread pliable like a dough.
2. Line the Moulds: Lightly grease a muffin tin or 6 small ramekins. Press the flattened bun tops into the moulds, cross-side down, so they line the bottom and sides completely. Trim any excess overhanging the edges.
3. Toast the Shells (Optional but Recommended): Place the lined tin in a 180°C oven for 5 minutes. This “sets” the bread into a crisp cup shape. Let them cool completely before filling.

The Ice Cream Filling:

1. Soften the vanilla ice cream slightly at room temperature for 5 minutes.
2. Fold & Fill: Fold in any extra diced hot cross bun pieces or a pinch of cinnamon if desired.
3. Pack & Seal: Spoon the ice cream into your bun-lined shells, packing it tightly to avoid air pockets.
4. The Base: Take the bottom halves of the buns, roll them flat as well, and press them onto the top of the ice cream to “seal” the parcel.
5. Freeze: Freeze the entire tin for at least 4 hours until the centers are rock solid.

The Meringue Coating:

1. Whisk the egg whites and cream of tartar in a clean bowl until soft peaks form.
2. Gradually add the caster sugar, whisking until the meringue is thick, glossy, and holds stiff peaks.

 Final Assembly & Torch:

1. Remove the tin from the freezer. Briefly dip the bottom of the tin in warm water or use a butter knife to pop the bun-wrapped ice cream parcels out.
2. Place each parcel on a chilled plate.
3. Pipe or Swoosh: Cover the entire bun parcel with the meringue. Since the bun is already holding the shape, you can create high, dramatic peaks.
4. Torch: Use a kitchen blowtorch to caramelize the meringue until it reaches a deep golden brown.