Put the dried cranberries and liqueur into a small bowl. Infuse for at least 4hr or overnight.
Step 2
Mix biscuits and butter in a bowl. Tip the ice cream into a separate bowl. Break it up with a wooden spoon as soon as it's soft enough. Stir in the cranberries and liqueur. Divide among eight 150ml (¼ pint) dariole moulds. Top with the crushed biscuit mix and pack down firmly. Cover with clingfilm. Freeze overnight until firm.
Step 3
Dip the ice cream moulds into very hot water for 1sec and turn out on to a large baking sheet. Return to the freezer.
Step 4
Whisk egg whites in a clean, grease-free bowl until they form stiff peaks. Gradually whisk in the sugar, 1tbsp at a time, whisking well between each addition until thick and glossy. Spread a layer of meringue over each ice cream, making sure it's completely covered. Return to the freezer for at least 4hr or until ready to serve.
Step 5
Preheat oven to 240ºC (220ºC fan) mark 9.
Step 6
Warm jelly in a pan with 1tbsp water, then drizzle across individual plates. Bake Alaskas until meringue peaks are turning golden. Serve at once, decorated with cranberries.
Get Ahead
Make the recipe to the end of step four and freeze for up to a month. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
