Party Size Baked Alaska Recipes

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

BAKED ALASKA

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

BAKED ALASKA

Steps:

• For the parfait: Whip the heavy cream to soft peaks. Set aside in the refrigerator.
• Put the egg yolks, sugar, 1 tablespoon water, vanilla seeds, and vanilla extract in the top of a double boiler over medium heat. Mixing continuously, cook the ingredients until the temperature reaches 140 degrees F. Put the mixture into the bowl of an electric mixer and mix on medium-high speed until it has doubled in volume and comes to room temperature. Separate the mixture into 2 bowls. In 1 bowl, mix in the coffee extract. Set aside. Fold half the heavy cream into the coffee mixture, and half into the vanilla mixture. Whip the egg whites to soft peaks. Fold half the egg whites into the coffee mixture, and half into the vanilla mixture.
• Lightly butter a 6-cup muffin tin; cut wax paper to fit in the bottom of each cup. Fill the cups halfway with the vanilla mixture. Tap the muffin tin lightly on the counter to make sure the cream mixture settles evenly. Fill the cups the remaining way with the coffee mixture. Place the tin in the freezer until firmly set.
• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Put the cookie crumbs, almond flour, and egg yolks in a bowl. Mix by hand until homogenous. Place the mixture between 2 large pieces of plastic wrap. Flatten with your hand, and then roll out with a rolling pin to 1/8-inch thick. Take the top sheet of plastic wrap off and flip on to the prepared baking sheet. Remove the bottom sheet of plastic wrap. Bake for 5 minutes. Remove from the oven and cut into circles with a cookie cutter a little larger that the top of your muffin cup. Set aside.
• When the cookies are cool and the parfait is frozen, invert the parfaits onto the cookie bases and place back in the freezer (make sure the parfaits are centered on the cookie).
• For the meringue: Put the eggs whites and sugar in the bowl of an electric mixer and whisk over a saucepan of simmering water until the sugar dissolves. Transfer the bowl to the mixer and whip on medium-high speed until you have firm glossy peaks. Place in a pastry bag with a 1/2-inch tip.
• Preheat the oven to 400 degrees F. Remove the parfaits from the freezer. Starting at the bottom of the cookie, working in circles, make meringue kisses until all of the parfait is covered. Put back in the freezer. When ready to serve, bake until golden brown. Drizzle with Rum Caramel Sauce and serve.
• Pour the cream into a 1-quart saucepan. Add the butter and bring to a simmer. Turn off the heat.
• Meanwhile, in a 2-quart saucepan, add the sugar and 2 tablespoons water. Swirl and let the sugar absorb the water. Heat over medium-high heat until it caramelizes (watching carefully) to a dark amber color. Turn off heat. Carefully pour the warm cream, a little at a time, being very careful to avoid any splattering caramel. Add salt, to taste. When all the cream has been added, mix well and pour into a container. Add rum, to taste.

LEMON MERINGUE BAKED ALASKA

Steps:

• Combine the lemon juice and sugar in a small saucepan with 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer until the mixture is syrupy, 10 to 15 minutes. Transfer to a small bowl and set aside to cool.
• Make the ice cream cake: Brush a 5-by-9-inch loaf pan with vegetable oil and line with plastic wrap. Scoop the lemon sherbet into the pan and spread into an even layer. Top with the vanilla ice cream in an even layer. Place a piece of plastic wrap directly on the ice cream and press with your hands to smooth the surface and firmly pack the ice cream. Freeze 30 minutes.
• Uncover the ice cream and arrange the ladyfingers in a single layer on top, trimming them as needed to fit. Brush the ladyfingers with half of the prepared lemon syrup. Cover with plastic wrap and freeze until firm, at least 2 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff shiny peaks form, about 4 more minutes.
• Uncover the cake and invert onto a parchment-lined baking sheet; let the pan stand overturned until the cake slips out. Remove the plastic wrap and cover the cake completely with the meringue, using the back of a spoon to make swirly peaks. Freeze until firm, at least 2 more hours.
• Preheat the oven to 500 degrees F. Bake the cake until the meringue peaks are golden, 3 to 5 minutes, or brown the meringue with a kitchen torch. Let the cake soften 10 minutes at room temperature before slicing. Serve with the remaining lemon syrup for drizzling.

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA

Steps:

• Preheat the oven to 425 degrees.
• Whip the egg yolks with 2 tablespoons sugar until creamy and yellow.
• Whip the egg whites to soft peaks and add the remaining sugar to the whites. Continue to whip the whites to stiff peaks.
• Carefully fold the beaten egg whites into the yolk/sugar combination.
• Using the same care, fold in the sifted flour.
• Line a cookie sheet with the baker=s parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan. Bake in the center of the oven for 12 to 15 minutes or until the top is golden brown.
• Cool the cake quickly near an open window and on a rack.
• Preheat the oven to 450 degrees.
• Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold. The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom.
• Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake.
• Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet first into the cake lined mold and create an even layer on the bottom (later the top) of the mold.
• Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer.
• Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours. This can be done well in advance of finishing the baked Alaska.
• To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks. Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter.
• Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream. Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color.
• Serve immediately.

BAKED ALASKA

Steps:

• In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.
• When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.
• To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.
• Slice the dessert in wedges like a pie and serve.
• In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water. Remove from heat when melted.
• In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.
• In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.
• In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.
• Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

BIRTHDAY BAKED ALASKA

Steps:

• Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
• Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
• Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you're using homemade ice cream, you can take it straight from the ice cream maker.
• Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
• Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
• Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
• Gently press ladyfingers into the soft ice cream to make a base layer; don't worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you'd like.)
• At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water - making sure it's not touching - and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don't rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it's fluffy, glossy and holds stiff peaks.
• Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you're using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue - creating swirls, if you'd like - and cover the top with a thinner one.
• Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you've got a pattern you like. Freeze the cake for at least 1 hour.
• To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
• Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it's at its best the day it is made.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.