Strawberry Lemon Baked Alaska Recipes

LEMONY BAKED ALASKA WITH STRAWBERRIES

Steps:

• For the sorbet: Mash the sorbet in a 7- to 8-inch-diameter bowl, then form it into a dome inside the bowl. (You may use between 2 and 3 pints depending on the size of your bowl.) Smooth the top and cover with plastic. Freeze for 8 hours or up to overnight.
• For the cake: Preheat the oven to 425 degrees F. Use 1 tablespoon butter to grease a 9-inch round cake pan.
• Melt the remaining 5 tablespoons butter in a small pot over medium heat, then let cool. Sift together the flour, salt, baking powder and baking soda in a medium bowl. Combine the sour cream, sugar, milk, vanilla and egg in another bowl. Whisk until smooth. Add the flour mixture to the sugar mixture in small batches, whisking as you go to avoid the formation of lumps. Stir in the melted butter and whisk until smooth. Add the chocolate chips and stir to blend. Transfer the batter to the greased baking pan, then gently tap the sides of the pan so it is evenly distributed. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and let cool slightly, then use a knife to scrape around the sides of the cake pan and invert the cake from the pan onto a cooling rack, to cool completely.
• For the fruit: Stir together the strawberries and sugar in a medium bowl. Refrigerate for 30 minutes.
• For the meringue: Line a baking sheet with parchment paper. Whip the egg whites in a stand mixer fitted with the whisk attachment on medium speed until they gain volume, 2 to 3 minutes. Beat in the cream of tartar and the sugar, then whip until stiff peaks form and the whites are firm and glossy, 1 to 2 minutes more. Transfer the whites to a disposable pastry bag (or sealable plastic bag) fitted with a star tip.
• Assemble the dessert: When ready to serve, preheat the oven to 425 degrees F.
• Transfer the cake layer to a large, round, ovenproof serving platter. (You are building a dessert on top of this cake, so the platter should be larger than the cake.)
• Remove the sorbet from the freezer and run a paring knife around the edges. Fill a large bowl with warm water and gently lower the sorbet bowl into the warm water to loosen the sorbet. (Be careful not to let any water get into the sorbet bowl.) Invert the sorbet bowl onto the cake so the flat part of the sorbet lays on the cake and creates a sorbet dome. Working quickly, squeeze out the meringue in little spurts to cover the whole surface of the sorbet and cake with little egg white spikes. Have fun with it.
• Bake until the meringue hardens and browns slightly, 3 to 4 minutes. Spoon the fruit around the meringue, then pour the gin around the edges of the platter and carefully light the fruit liquid so it burns a ring around the dessert as you serve it. (Use extreme caution when igniting alcohol.)

STRAWBERRY-LEMON BAKED ALASKA

Steps:

• Preheat oven to 325°. Spray a 9-in. springform pan with cooking-oil spray and reserve. Pour 2 in. water into a medium saucepan and bring to a boil; reduce heat to a simmer. Put 4 eggs, 1/2 cup sugar, and the vanilla in the bowl of a stand mixer. Set bowl over simmering water, making sure bottom doesn't touch the water, and whisk egg mixture constantly just until the sugar is dissolved and mixture is no longer cool to the touch, 2 to 3 minutes.
• Add 2 tbsp. lemon zest to egg mixture and whip on high speed with whisk attachment until batter is pale in color, has thickened considerably, and drops in ribbons when whisk is lifted, 7 to 8 minutes.
• Sift flour over egg mixture in several batches, folding after each batch just to incorporate. Add butter in 2 batches, folding just until incorporated.
• Pour batter gently into prepared pan. Bake until cake is cooked through and a toothpick inserted into center comes out clean, 26 to 28 minutes. Let cool completely on a wire rack, then remove sides of pan.
• Meanwhile, line a metal mixing bowl (9- to 10-in. diameter) with enough plastic wrap to hang over rim. Chill in freezer 15 minutes. Put strawberry ice cream in cleaned bowl of stand mixer (now fitted with a paddle attachment) and beat on medium speed until ice cream is smooth and malleable (like taffy), about 1 minute. Using a rubber spatula, spread ice cream into chilled bowl, smoothing surface as flat as possible, and return to freezer.
• Put vanilla ice cream, lemon juice, and remaining 3 tbsp. lemon zest in cleaned bowl of stand mixer and beat on medium speed until smooth and malleable (like taffy), about 1 minute. Spread over strawberry ice cream. Press cake on top of lemon ice cream, trimming to fit if needed. Fold edges of plastic wrap over cake. Cover with more plastic wrap and freeze at least 6 hours and preferably overnight.
• Preheat oven to 475°. Put egg whites and cream of tartar in cleaned, dry bowl of stand mixer fitted with a whisk attachment; beat on high speed until whites are foamy, about 1 minute. Add remaining 1 cup sugar and continue to beat until whites are stiff and glossy, 2 to 3 minutes.
• Remove cake and ice cream from freezer and take off top layer of plastic wrap. Carefully dislodge ice cream layers from sides of bowl by pulling up on plastic-wrap liner. Invert bowl onto an ovenproof plate and peel off outer layer of plastic. Using an offset spatula, mound meringue on top of ice cream and then work downward, spreading meringue evenly over top and sides of cake and ice cream. Bake until meringue is browned and toasty, 6 to 7 minutes. Serve immediately.
• Note: Nutritional analysis is per serving.

STRAWBERRY BAKED ALASKA

Steps:

• For cake:
• Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
• For filling:
• Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
• Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
• Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

LEMON BAKED ALASKA

Steps:

• In a large saucepan, combine the sugar, eggs, lemon juice and salt. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in butter and lemon zest until blended. Cool completely. Refrigerate until chilled., Spread half of the ice cream into pastry shell. Top with lemon mixture and remaining ice cream. Cover and freeze overnight., In a small heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 12 minutes. , Remove from the heat. Add vanilla; beat until stiff peaks form. Immediately spread over frozen pie. Bake at 450° for 3-5 minutes or until lightly browned. Serve immediately.

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.

LEMON MERINGUE BAKED ALASKA

Steps:

• Line bottom and sides of a 9-inch deep-dish pie plate with wafers; set aside.
• Place softened ice cream and sorbet in a large bowl; beat with a mixer at medium speed until smooth. Spoon mixture into prepared pie plate; place in freezer.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed. Increase speed to high; beat until stiff peaks form. Fold in rind. Spread over ice cream. Loosely cover, and freeze 4 hours or until firm.
• Preheat broiler.
• Broil frozen pie for 1 minute or until meringue is lightly browned. Serve immediately.

BAKED STRAWBERRY ALASKA

Steps:

• To make the shortcake, preheat the oven to 375 degrees. Sift the flour into the bowl of a food processor and add the sugar, baking powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse bread crumbs. Pour in the cream and process just until the mixture begins to pull away from the sides of the bowl.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide into 4 equal portions and shape each into a round about 4 inches in diameter and 1/2 inch thick. Transfer to a parchment-lined baking sheet and bake until just golden, about 15 to 20 minutes. Transfer to a wire rack to cool.
• To make the topping, combine the strawberries, 2 tablespoons of the sugar, the orange juice and port and set aside to marinate for 30 minutes. Meanwhile, preheat the oven to 450 degrees. Place the egg whites in the bowl of an electric mixer and beat until they hold soft peaks. Beat in the remaining sugar 1 tablespoon at a time. Set meringue aside.
• Place the shortcake rounds on a cookie sheet. Pile each with strawberries and spoon some of the strawberry juice over the shortcakes. Top each with a scoop of ice cream and cover each with a generous layer of meringue (you may have some meringue left over). Use the back of a spoon to make decorative swirls in the meringue. Bake immediately until the meringue is delicately browned, about 4 to 5 minutes. Serve at once with chocolate sauce (recipe follows) on the side.