Yes, you CAN make black forest baked Alaska in an air fryer: ‘Like eating a chocolate cherry wrapped in a marshmallow’

Name: Yes, you CAN make black forest baked Alaska in an air fryer: ‘Like eating a chocolate cherry wrapped in a marshmallow’
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 2 serving(s)
Ingredients: 2 scoops chocolate and cherry ice cream, we used Waitrose & Partners Belgian Dark Chocolate & Sour Cherry; 2 brownies (about 50g each), we used M&S Indulgent Chocolate Brownies; 2 tbsp. cherry compote, we used Bonne Maman; 2 medium egg whites; 75 g caster sugar; 1/2 tsp. cornflour; Chocolate sauce; Cherries

Like with any baked Alaska recipe, you have to move fast to prevent the ice cream in the middle melting too much, but you’ll be rewarded at the end with a delicious-tasting dessert.

By Grace EvansPublished: 18 March 2025

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A baked Alaska in the air fryer?! Whatever next? Cherries are having a real moment right now, so we thought we’d put a nostalgic, Black Forest gateau twist on ours. Cherry and chocolate makes for a delicious flavour combo, especially when enveloped in fluffy marshmallow.

You will need to freeze your ice cream balls for 45min after scooping them, so make sure you factor that into cooking time.

If you can't find cherry and chocolate ice cream then see some suggestions below the recipe.

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Yields:

2 serving(s)

Prep Time:

15 mins

Cook Time:

3 mins

Total Time:

18 mins

Ingredients

2 scoops chocolate and cherry ice cream, we used Waitrose & Partners Belgian Dark Chocolate & Sour Cherry
2 brownies (about 50g each), we used M&S Indulgent Chocolate Brownies
2 Tbsp.
cherry compote, we used Bonne Maman

For the meringue

2
medium egg whites
75 g
caster sugar
1/2 tsp.
cornflour

To serve (optional)

Chocolate sauce
Cherries

Directions

1. Step 1Put the ice cream scoops into a small bowl and freeze for 45min.
2. Step 2Preheat the air fryer to 190°C. To make the meringue, using a handheld electric whisk, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar, whisking back to stiff peaks after each addition. The meringue should be thick and glossy. Add the cornflour and briefly whisk to combine.
3. Step 3Put the brownies on top of two pieces of baking parchment with a 2-in border, larger than the brownies. Spread the compote on top of each brownie and top with a scoop of ice cream.
4. Step 4Pipe or spread the meringue over the top and sides of the ice cream and brownie, swirling it into peaks if having spread. Make sure there are no gaps in the meringue and that it comes right down to the baking parchment.
5. Step 5Cook for 3min, or until lightly browned all over. Serve on the baking parchment.

GH Tip:

If you don’t have an ice cream scoop, use a large cutlery spoon to scrape the ice cream on the side of the tub and quenelle it into a round-ish shape instead!

Can’t find cherry and chocolate ice cream?

You can use plain chocolate ice cream instead, or if you can find a cherry-flavoured ice cream, then that would work well, too!

Grace Evans

Senior Cookery Writer

Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.

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