Best 13 Swiss Meringue For Traditional Baked Alaska Recipes

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Traditional Baked Alaska, a delectable dessert that combines a light and airy Swiss meringue with a layer of rich ice cream and a crisp meringue shell, is a true culinary delight. The key to achieving the perfect Baked Alaska lies in the Swiss meringue, which provides a stable and flavorful base for the dessert. In this article, we will explore the secrets of creating the perfect Swiss meringue for a traditional Baked Alaska, ensuring that your dessert is both visually stunning and irresistibly delicious.

Let's cook with our recipes!

FOOLPROOF SWISS MERINGUE



Foolproof Swiss Meringue image

This is a super stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for any pie you want to make! Because it's whipped over a bain-marie, it doesn't need to be baked - which makes it especially great for my favorite lemon icebox pie (I suggest trying that if you're into lemon meringue pie!). Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.

Provided by Zaya

Categories     Desserts     Frostings and Icings

Time 20m

Yield 8

Number Of Ingredients 4

1 ½ cups white sugar
6 egg whites
¼ teaspoon kosher salt
¼ teaspoon cream of tartar

Steps:

  • Bring 2 cups of water to a simmer in a medium pot.
  • Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
  • Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately.
  • Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
  • Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 37.7 g, Protein 2.7 g, Sodium 101.6 mg, Sugar 37.6 g

SWISS MERINGUE FOR TRADITIONAL BAKED ALASKA



Swiss Meringue for Traditional Baked Alaska image

This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary. Use it in our Traditional Baked Alaska recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 8 cups

Number Of Ingredients 4

8 large egg whites, at room temperature
2 cups sugar
2 pinches cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Fill medium saucepan one quarter full with water. Set the saucepan over medium heat and bring water to a simmer.
  • Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

BAKED ALASKA



Baked Alaska image

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

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

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

TRADITIONAL BAKED ALASKA



Traditional Baked Alaska image

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

Nonstick cooking spray
6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
4 1/2 pints chocolate ice cream
3 pints vanilla ice cream
1 pint coffee ice cream
1/4 cup chocolate sprinkles
Swiss Meringue

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.

LEMON MERINGUE BAKED ALASKA



Lemon Meringue Baked Alaska image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 8 to 12 servings

Number Of Ingredients 9

1/2 cup fresh lemon juice (from about 4 lemons)
1/2 cup sugar
Vegetable oil, for brushing
1 1/2 quarts lemon sherbet, softened
1 1/2 pints vanilla ice cream, softened
8 to 12 soft ladyfingers
6 large egg whites, at room temperature
Pinch of cream of tartar
1 cup sugar

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.

RON'S BAKED ALASKA



Ron's Baked Alaska image

Provided by Ron Ben-Israel

Categories     dessert

Time 2h35m

Yield Serves 8

Number Of Ingredients 8

One 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer
Liquor of choice or cooled coffee, for sprinkling, optional
2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened
2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened
Swiss Meringue, recipe follows
9 large egg whites, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract

Steps:

  • Place the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee.
  • Spread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours.
  • Cover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking.
  • Shortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath.
  • Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.

LEMON MERINGUE BAKED ALASKA



Lemon Meringue Baked Alaska image

Make and share this Lemon Meringue Baked Alaska recipe from Food.com.

Provided by LMillerRN

Categories     Pie

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 7

32 vanilla wafers
2 cups low-fat vanilla ice cream, softened
2 cups lemon sorbet, softened
4 large egg whites
1 cup sugar
1/4 cup water
1 tablespoon grated lemon rind

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.

Nutrition Facts : Calories 273.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 8.9, Sodium 125.4, Carbohydrate 50.8, Fiber 0.7, Sugar 32.4, Protein 4.4

BAKED ALASKA RECIPE BY TASTY



Baked Alaska Recipe by Tasty image

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

1 pt vanilla ice cream, softened
2 pt strawberry ice cream, softened
2 pt chocolate ice cream, softened
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract

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

GRASSHOPPER BAKED ALASKA



Grasshopper Baked Alaska image

Can you believe it? This stunning dessert is completely make ahead, including the meringue. All you need to do is bake it for a few minutes in the oven before serving.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 quarts vanilla ice cream, softened
1 package (4.67 ounces) mint Andes candies, chopped
2 tablespoons creme de menthe
1 tablespoon creme de cacao
Green food coloring, optional
MERINGUE:
8 large egg whites
1 cup sugar
1 teaspoon cream of tartar

Steps:

  • In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into chocolate mixture. , Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set. , In a large 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 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Transfer to a serving plate; serve immediately.

Nutrition Facts : Calories 523 calories, Fat 24g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 294mg sodium, Carbohydrate 70g carbohydrate (57g sugars, Fiber 1g fiber), Protein 9g protein.

BAKED ALASKA



Baked Alaska image

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

4 ounces bittersweet chocolate
16 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
Salt
1 quart caramel or coffee ice cream
4 tablespoons sliced almonds, toasted
2 tablespoons cream of tartar
2 cups plus 4 tablespoons superfine sugar

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

CRISPY BAKED MERINGUES



Crispy Baked Meringues image

I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.

Provided by Paradawks

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 pinch salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2/3 cup sugar
1/3 cup icing sugar
1 tablespoon cornstarch

Steps:

  • Whip the egg whites and salt into peaks.
  • Add the vanilla, and continue beating until the mixture forms stiff peaks.
  • In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
  • Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
  • Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
  • Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
  • Remove from the oven. Cool on the trays. Store in an air-tight container.

Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4

BAKED ALASKA



Baked alaska image

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

115g salted butter, softened, plus extra for the tin
115g caster sugar
1 tsp vanilla bean paste
2 large eggs
115g self-raising flour
1 lemon, zested
1-2 tbsp milk
3 large egg whites
175g caster sugar
1 tsp white wine vinegar
700ml raspberry ripple, strawberry or vanilla ice cream
100g raspberry jam

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

BIRTHDAY BAKED ALASKA



Birthday Baked Alaska image

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

1 cup/125 grams sliced fresh strawberries (cut 1/4-inch thick; not thicker)
1/4 cup/50 grams granulated sugar
2 teaspoons fresh lime or lemon juice
1 pint/480 milliliters premium or homemade blueberry ice cream
1 pint/480 milliliters premium or homemade vanilla ice cream
1 cup/120 grams shredded, sweetened coconut
1 quart/960 milliliters premium or homemade strawberry ice cream
Enough ladyfingers to cover the bottom of the cake (about 10 to 20, depending on their size)
1 cup/240 milliliters egg whites (from about 8 large eggs)
2 cups/400 grams granulated sugar
1/4 cup/60 milliliters kirsch (omit if using a torch)

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.

Tips:

  • Use a clean, grease-free bowl and whisk to make the meringue. Any residue can prevent the meringue from reaching its full volume.
  • Make sure the egg whites are at room temperature before you start whipping them. This will help them reach their full potential and create a stiff meringue.
  • Add the sugar gradually to the egg whites, while continuing to whisk. This will help prevent the meringue from becoming grainy.
  • Continue whisking the meringue until it reaches stiff peaks. This means that the meringue will hold its shape when you lift the whisk out of the bowl.
  • If you are using a blowtorch to brown the meringue, make sure to keep it moving constantly. This will help prevent the meringue from burning.
  • Serve the Baked Alaska immediately after it is made. The meringue will start to soften as it sits, so it is best to enjoy it fresh.

Conclusion:

Swiss meringue is a versatile ingredient that can be used to make a variety of delicious desserts. It is a great way to add a light and airy texture to cakes, pies, and other baked goods. Swiss meringue is also the perfect topping for Baked Alaska, a classic dessert that is sure to impress your guests. With a little practice, you can master the art of making Swiss meringue and enjoy all the delicious desserts that it has to offer.

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