Raspberry Baked Alaska Recipes

VANILLA-RASPBERRY BAKED ALASKA

Steps:

• Dacquoise: Preheat oven to 200 degrees. Use a pencil to trace six 3 1/2-inch-diameter circles on a piece of parchment. Turn over parchment and place on a rimmed baking sheet. Using a food processor, finely grind almonds. Transfer to a small bowl and whisk in confectioners' sugar. In a stand mixer fitted with the whisk attachment, beat together egg whites and salt until frothy. Continue beating on high speed while gradually adding superfine sugar until stiff peaks form, about 5 minutes. Remove bowl from mixer and gently fold almond mixture into meringue. Transfer to a piping bag fitted with a 1/2-inch plain round tip. Use a small amount of meringue to adhere prepared parchment to each corner of baking sheet. Pipe rounds of meringue using traced circles as a guide, starting at outer edge of each circle and moving toward center. Bake until firm and dry, 1 1/2 to 2 hours. Let cool completely on sheet.
• Filling: Line six 4-inch bowls with plastic wrap and freeze until chilled, at least 20 minutes. Spread about 6 tablespoons sorbet into each bowl, pressing firmly into bottom to create a smooth surface and prevent air pockets. Freeze until solid, about 1 hour. Spread about 1/2 cup ice cream evenly over sorbet in each bowl, pressing firmly to create a smooth surface and prevent air pockets. Place one dacquoise round, top-side down, on ice cream, pressing gently to adhere. Wrap overhanging plastic over the top and freeze until solid, at least 4 hours and up to overnight.
• Unwrap plastic on top of bowls (dip exterior of bowls in warm water to loosen, if necessary). Invert bowls onto a rimmed baking sheet, remove plastic wrap, and refreeze until ready to serve.
• Meringue Topping: Just before serving, combine egg whites and sugar in the heatproof bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch. Transfer bowl to mixer fitted with the whisk attachment and beat until stiff, glossy peaks form, about 5 minutes. Transfer to a piping bag fitted with a 3/8-inch plain round tip (such as Ateco #804); decoratively pipe meringue over each bombe to cover. Lightly brown meringue all over with a small kitchen torch. Serve immediately.

SUMMER BERRY BAKED ALASKA

Steps:

• Simmer blackberries, sugar, and 1/4 cup water in a medium saucepan over medium-high heat until the blackberries are soft and very saucy, about 5 minutes. Remove from the heat, stir in the lemon juice and zest. Pour into a pie plate and let cool to room temperature.
• Spray a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang over the edge of the bowl.
• Spread 2 cups of vanilla ice cream over the bottom of the bowl. Use a large piece of plastic wrap to press the ice cream down into the bowl. Dip both sides of half the angel food cake in to the blackberry syrup (like you do with French toast) and arrange, on top of the ice cream, tearing pieces of cake as needed to cover in a flat layer. Top with any remaining sauce.
• Spread the raspberry sorbet over the angel food cake. Use a large piece of plastic wrap to press down the sorbet. Flatten with a spatula and top with the remaining angel food cake slices, tearing pieces of cake as needed to cover in a flat layer. Fold the overhanging plastic over top and gently press down. Freeze until hard, at least 4 hours up to overnight.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with an electric mixer at medium-high speed until foamy, about 2 minutes. Increase the speed to high, gradually add the sugar and whip until the whites hold stiff peaks and the sugar has dissolved, 5 minutes more. Invert the ice cream cake onto a parchment-lined baking sheet, remove the plastic wrap. (If the cake is difficult to remove, let the bowl stand overturned until it slips out easily, about 5 minutes.) Spread the meringue evenly over the sides, but slightly thicker on top. Use the back of a spoon to make large swirly peaks. Freeze 3 hours or up to 2 days.
• Preheat the oven to 500 degrees. Bake the dessert until the meringue is browned, 3 to 5 minutes. Alternately, use a small torch to brown the meringue all over. Use two large spatulas to transfer the baked Alaska to a large serving plate, cake stand or cutting board. Slice into wedges.

RASPBERRY SORBET FOR BAKED ALASKA BOMBE

Steps:

• Combine raspberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture in a blender. Pour through a fine sieve into a bowl (you should have 1 cup). Refrigerate until cold, about 30 minutes.
• Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

RASPBERRY BAKED ALASKA PIE

Steps:

• In a small bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. pie plate; freeze until set., Meanwhile, in a large saucepan, combine the cornstarch, water and lemon juice until smooth. Stir in raspberries and lemon zest. Cook, stirring occasionally, over medium heat until mixture just comes to a boil. Remove from the heat; transfer to a small bowl. Cool slightly; refrigerate until chilled., Spread 1-1/2 cups ice cream into crust; cover and freeze for 1 hour. Drizzle with 1/2 cup raspberry sauce; freeze until set. Repeat layers, freezing after each layer. Top with remaining ice cream. Cover and freeze for 8 hours or overnight., In a large heavy saucepan, combine egg whites and sugar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 6 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Immediately spread meringue over ice cream, sealing to edges of pie. Heat with a creme brulee torch or broil 8 in. from the heat for 3-5 minutes or until meringue is lightly browned. Serve immediately with remaining sauce.

INDIVIDUAL CHOCOLATE RASPBERRY BAKED ALASKAS

Steps:

• Make cake:
• Preheat oven to 375°F. Butter an 8-inch square baking pan, then line bottom with wax paper and butter paper.
• Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring, until smooth. Remove bowl from pan and whisk 3/4 cup sugar into chocolate mixture. Whisk in whole eggs and salt, then sift cocoa over and whisk until just combined.
• Pour batter into baking pan, spreading evenly, and bake in middle of oven until a tester comes out with a few crumbs adhering, 20 to 25 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack and cool completely.
• Cut cake into 6 equal pieces, then arrange 1 piece in each gratin dish, trimming to fit. Top each piece of cake with a large scoop of ice cream (about 1/2 cup), then freeze, covered, just until ice cream is hard, about 25 minutes (do not let ice cream become rock hard unless making ahead - see cooks' note, below).
• Make meringue just before serving:
• Preheat oven to 450°F.
• Beat egg whites and a pinch of salt with an electric mixer until they just hold soft peaks. Add remaining 1 1/2 cups sugar a little at a time, beating at high speed, and continue beating until whites just hold stiff, glossy peaks, about 5 minutes in a standing mixer or about 12 minutes with a handheld.
• Remove gratin dishes from freezer and mound meringue over ice cream and cake, spreading to edge of gratin dish. Bake on a baking sheet in middle of oven until golden brown, about 6 minutes. Serve immediately.

BAKED ALASKA

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.

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.