Home Lifestyle Best Baked Alaska Recipe – How To Make Baked Alaska

Best Baked Alaska Recipe – How To Make Baked Alaska

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ombré baked alaska

Mike Garten

Layers of ice cream and cake cloaked in toasted meringue create an edible homage to the icy peaks of Alaska. Bought by the U.S. from Russia in the late 19th century, the territory didn’t become a state until 1959.

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Yields:

12


servings

Total Time:

1

hour

35

mins

1/2
pt.

vanilla ice cream

1/2
pt.

strawberry ice cream

1


8-inch round cake (we used chocolate)

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  1. Line medium metal bowl (8- to 9-inch diameter at top) with plastic wrap, leaving 4-inch overhang all around. Layer ice creams and sorbet into bowl, starting with vanilla ice cream, then strawberry and finally sorbet, and smooth top. Cover with overhang and freeze at least 4 hours.
  2. Meanwhile, prepare cake and let cool.
  3. Unwrap bowl of ice cream and sorbet and place cooled cake on top. Freeze 10 minutes.
  4. Invert entire bowl (cake, ice cream, and all) onto parchment-lined baking sheet. Remove bowl (but not plastic) and freeze 15 minutes.
  5. In large metal or glass bowl, whisk together egg whites, sugar, cream of tartar, and salt. Set bowl over (but not in) saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and whites are very warm to the touch, 3 to 4 minutes.
  6. Remove bowl from heat and, using electric mixer, beat on low speed, gradually increasing to high, until soft, glossy peaks form, about 5 minutes.
  7. Remove plastic wrap from ice cream cake. Spoon meringue over it, swirling decoratively and making sure to cover entire surface.
  8. Using kitchen torch, toast meringue until light golden brown. (Alternatively, heat oven to 475°F and bake until meringue just starts to brown, about 3 minutes. Remove from oven, transfer to serving platter and serve immediately or return to freezer for up to 4 hours; ice cream may melt using this method.)

Make them mini! Bake your favorite cake on a parchment-lined 17 1/2- by 12 1/2-inch rimmed baking sheet, then punch out smaller circles and use smaller bowls to mold the ice cream.

Did you make this recipe? Comment below!

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