BAKED ALASKA
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
- Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
- In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
- Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
- Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
- Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
- Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.
BAKED ALASKA
Provided by Food Network Kitchen
Categories dessert
Time 6h29m
Yield 12 servings
Number Of Ingredients 9
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.
EASY BAKED ALASKA
This isn't your grandmother's Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 41 g, TransFat 0 g
QUICK BAKED ALASKA
Using cookies this is a fun dessert for kids to make on a no-school day. Recipe source: Bon Appetit (November 1986)
Provided by ellie_
Categories Frozen Desserts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place cookies on cookie sheet and then top each cookie with a large scoop of ice cream. Freeze at least 30 minutes.
- Beat egg whites until foamy. Gradually add sugar, beating until stiff and egg whites are shiny.
- Spoon meringue into a pastry bag fitted with a large tip.
- Pipe meringue over cookies and ice cream, making sure cookie and ice cream is completely covered. Run a spatula around edges to make sure it is sealed. Freeze for at least 15 minutes.
- Preheat oven to 400°F.
- Bake for 5 minutes or until golden.
- Serve immediately.
Nutrition Facts : Calories 256.5, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.4, Sodium 104.9, Carbohydrate 43.9, Fiber 0.8, Sugar 42, Protein 6.1
BAKED ALASKA
Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!
Provided by shirleyo
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 11h
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g
BIRTHDAY BAKED ALASKA
Baked alaska is beautiful, elegant and dramatic. It's easy to make; it's convenient (it must be made ahead); it's got ice cream (enough said); it's got meringue - which is the same as saying it's got magic. It looks gorgeous whole and just as gorgeous sliced; it's creamy and icy cold inside, marshmallowy all around and warm on the edges. In other words, it's perfect. This one was made in the colors of the French flag to celebrate the 117th birthday of the French nun, Sister André. Reverse the colors for the Fourth of July - it's what the creator of this recipe, Zoë François, did originally - or use whatever flavors of ice cream you love; the loaf pan will hold 2 quarts.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 8h
Yield 12 servings
Number Of Ingredients 11
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.
TRADITIONAL BAKED ALASKA
Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
- Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
- Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
- Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
- Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
- Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
- Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
- Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
- Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.
BAKED ALASKA RECIPE BY TASTY
Here's what you need: vanilla ice cream, strawberry ice cream, chocolate ice cream, butter, sugar, eggs, cake flour, milk, baking powder, salt, vanilla extract, egg whites, sugar, cream of tartar, vanilla extract
Provided by Alix Traeger
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
Steps:
- Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
- Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
- Preheat the oven to 350˚F (180˚C).
- In a bowl, add the eggs and sugar and whisk until well combined. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
- Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
- Add the baking powder, salt, and vanilla extract and whisk until well combined.
- Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
- Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
- Bring a pan of water to a simmer over medium heat.
- Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
- Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
- Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
- Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it's fully coated.
- Using a kitchen torch, brown the peaks of meringue.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 852 calories, Carbohydrate 105 grams, Fat 41 grams, Fiber 1 gram, Protein 16 grams, Sugar 75 grams
BAKED ALASKA
Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both warm and cold sensations as you ate it. But some restaurants serve it in individual portions, relying on a blowtorch back in the kitchen to caramelize the meringue. When Amanda Hesser brought this recipe to The Times in 1998, the pastry chef Stacie Pierce of the Union Square Cafe used espresso caramel ice cream instead of vanilla or chocolate and served a big ball of it on top of a tender chocolate souffle cake, rather than the traditional spongecake. The warm and cold effect is the same, and the flavors, sharper and distinct, come across as more mature.
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper. Melt chocolate in a double boiler, and set aside.
- Separate 4 eggs into two bowls. To the yolks add 1/4 cup granulated sugar and 1 teaspoon vanilla. Using an electric mixer, beat until the mixture is thick and pale yellow. Set aside. Using the mixer, whisk the egg whites and a pinch of salt until they hold soft peaks. Slowly add the remaining 1/4 cup granulated sugar until the whites are stiff and shiny.
- Using a rubber spatula, fold the melted chocolate into the yolk mixture; then, fold the chocolate mixture into the meringue. Do not overmix. Spread the batter in an even layer, about 1/2 inch thick, on the baking sheet. Bake until the cake is spongy and moist, and slightly crisp on top, 10 to 15 minutes. Remove from oven and cool completely.
- Using a 3-inch round cutter, press eight circles of cake. Position circles on a large baking sheet lined with parchment. Place a large scoop of ice cream on each circle. Sprinkle with toasted nuts. Put baking sheet in freezer.
- Separate the 12 remaining eggs, reserving yolks for another use and placing whites in a large bowl. Add a pinch of salt and cream of tartar. Using an electric mixer, whisk until frothy; then, increase speed to high and mix until soft peaks form. Slowly add superfine sugar, whisking until meringue is very stiff. Add remaining teaspoon of vanilla; whisk until blended.
- Fit a pastry bag with a large closed-star tip, and fill the bag with meringue. Remove baking sheet from the freezer. Starting at the base of each cake, pipe rosettes in a circular pattern until cake and ice cream are completely covered. Freeze at least 30 minutes.
- When ready to serve, preheat the broiler. Place baked alaskas under the broiler for 10 to 15 seconds, until meringue is caramelized on the edges. (This may also be done with a kitchen blowtorch.) Transfer to plates, and serve immediately.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 11 grams, Carbohydrate 96 grams, Fat 23 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 593 milligrams, Sugar 90 grams, TransFat 0 grams
BAKED ALASKA
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
BAKED ALASKA
Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
- Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
- Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.
Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium
BROWNIE BAKED ALASKA
Pistachio and strawberry ice cream top a fudgy brownie base that's frosted with meringue and torched to create this baked Alaska. This concept is said to have emerged when a British physicist known as Count Rumford was experimenting with egg whites during the Revolutionary period and found them to be poor conductors of heat. Make sure to bake the brownie base and layer the ice creams the night before prepping the meringue.
Provided by Smart Cookie
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 13h
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Line the bottom of a 9-inch cake pan with parchment and spray the sides with cooking spray.
- Melt butter, semisweet chocolate chips, and unsweetened chocolate in a medium mixing bowl set over a double boiler, stirring frequently. Remove from heat and let cool while working on the next step.
- Combine flour, baking powder, and salt in a small mixing bowl.
- Whisk sugar, eggs, instant coffee, and vanilla together in another bowl until well combined. Pour in the chocolate mixture and stir to combine. Add in the flour mixture and stir until fully incorporated. Pour batter into the cake pan.
- Bake in the preheated oven until edges are set and a toothpick inserted into the middle comes out clean, about 35 minutes. Cool completely in the pan, at least 30 minutes.
- In the meantime, transfer ice cream to the refrigerator to warm for 15 minutes. Line a 9-inch glass mixing bowl with plastic wrap, leaving a few inches of overhang on the sides.
- Remove one of the pints of pistachio ice cream and press into the bottom of the prepared bowl using a small rubber spatula. Smooth into an even layer and freeze for 15 minutes. Repeat the process with both pints of strawberry ice cream, freezing for 15 minutes between each pint.
- Fold the overhanging plastic wrap over the top layer of ice cream. Freeze until solid, 10 hours to overnight.
- Turn brownie out, wrap in plastic wrap, and refrigerate overnight.
- Gently whisk egg whites with superfine sugar and cream of tartar over top of a double boiler until eggs are warm to the touch the sugar has dissolved, about 5 minutes. Pour meringue into the bowl of a stand mixer fitted with a whisk attachment. Whip at a low speed until foamy. Increase speed and beat until stiff, glossy peaks form, 5 to 6 minutes. Stir in vanilla.
- Unwrap chilled brownie and place on a serving tray or cake stand. Grab the plastic wrap overhang and lift the ice cream dome out of the bowl, dunking the bottom of the bowl in warm water to help it release. Place dome flat-side down on top of the brownie.
- Quickly frost the dome with the meringue in a swirl pattern, covering the ice cream completely.
- Toast the meringue using a brulee torch, or broil until browned. Serve immediately.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 46 g, Cholesterol 100.5 mg, Fat 26.9 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 14.4 g, Sodium 198.8 mg, Sugar 27.3 g
LINDA'S FANTABULOUSLY EASY BAKED ALASKA
Individual portions are easy, fast, and make-ahead so all you have to do is bake them off! The secret to a good baked Alaska is keeping everything frozen. You can use any cake you like such as pound cake and any ice cream you like but the following is my favorite!
Provided by Secret Agent
Categories Frozen Desserts
Time 30m
Yield 4 Alaska's, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a parchment lined baking sheet in your freezer.
- Divide ice cream evenly on dessert cups so you have a big mound and put them on the baking sheet, freezing hard.
- Meanwhile, with your balloon attachment, beat egg whites until a little foamy and add the extract and cream of tartar. Continue beating until soft peaks form.
- Slowly add the superfine sugar and one packet of Splenda ( sorry, the recipe wizard would not let me add one packet of Splenda to the ingredient list -- if you don't have Splenda don't add any other artificial sweetener, just omit from the recipe).
- After adding the last of the sugar increase the speed of the mixer to full blast and turn off when stiff peaks form. Be careful not to beat the whites so hard that they separate.
- Divide the meringue evenly over the ice cream and 'frost' the Alaska's or pipe the meringue on decoratively using a large star tip. Be sure to let the meringue cover all of the ice cream and cake. You want them 'air tight'.
- Freeze everything until you are ready to serve.
- On serving day preheat the oven to 450°F When the oven is hot pop your tray of Alaska's into the oven until the meringue is golden brown, just a few minutes. Don't take your eyes off of them or the meringue may burn too much. You can also use a brulee torch to give the meringue some color.
- Serve with some fresh sliced strawberries sprinkled with toasted almonds along side the Alaska.
- This is so easy to make and I hope you enjoy it.
Nutrition Facts : Calories 1706.5, Fat 32.7, SaturatedFat 13.8, Cholesterol 528.5, Sodium 1297.4, Carbohydrate 323.5, Fiber 5, Sugar 206.3, Protein 34.4
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