NEAPOLITAN BAKED ALASKAS
Individual servings of baked Alaska start as gelato -- strawberry and vanilla -- and chocolate cake that are layered in teacups and frozen overnight. Just before serving, spread the meringue onto each mound, and then bake or torch until evenly toasted outside and wonderfully marshmallow-like and gooey inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray, line with parchment, then coat parchment.
- Beat 1/2 cup sugar and the yolks with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low. Beat in vanilla and warm chocolate. Transfer to a large bowl.
- Whisk whites and salt with a mixer on medium speed until frothy. Add remaining 3/4 cup sugar, 1 tablespoon at a time, whisking until sugar dissolves. Increase speed to medium-high, and whisk until stiff peaks form, about 8 minutes. Whisk a third of meringue into chocolate mixture. Gently fold in remaining meringue in 2 additions.
- Spread batter into prepared sheet. Bake until cake is set and top is dull, about 25 minutes. Let cool on sheet on a wire rack. Invert cake onto work surface. Using a 2 3/4-inch round cookie cutter, cut out 8 circles and transfer to a parchment-lined baking sheet. Reserve scraps for another use.
- Coat eight 1-cup teacups or ramekins with cooking spray, then line with plastic, leaving a 2-inch overhang. Pack 1/2 cup strawberry gelato into bottom of each cup. Top with 1/2 cup vanilla gelato, then 1 cake circle. Cover each with plastic, and freeze overnight.
- Let cakes stand for 2 to 3 minutes. Using plastic overhang, unmold cakes onto a parchment-lined baking sheet. Wrap with plastic, then freeze.
- Working with 1 at a time, spoon 1/2 cup meringue on cake, spreading it over entire surface with an offset spatula. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue begins to brown. Alternatively, heat oven to 500 degrees. Bake cakes on top rack until meringue begins to brown, about 2 minutes. (If ice cream begins to soften, freeze for 15 minutes.) Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arshad Khokhar
[email protected]This dessert is definitely a showstopper. It's perfect for special occasions.
Figure
[email protected]This dessert was a hit at my party! Everyone loved the combination of the light and fluffy sponge cake, creamy ice cream, and toasted meringue.
faith jeirah
[email protected]I'm not a big fan of sponge cake, but the rest of the dessert was delicious. The ice cream was creamy and flavorful, and the meringue was perfectly toasted.
Just Finally
[email protected]This dessert was a bit challenging to make, but it was worth it. The different flavors and textures of the cake, ice cream, and meringue were divine.
Arbaj Raja
[email protected]I thought the Neapolitan Baked Alaska was delicious! The cake was moist and fluffy, the ice cream was creamy and flavorful, and the meringue was perfectly toasted.
Hania jamal
[email protected]This dessert was a bit too rich for my taste. The sponge cake was a bit dry and the meringue was too sweet.
Zaheer Mughal 902
[email protected]I've made this dessert several times now and it's always a crowd-pleaser. The combination of cake, ice cream, and meringue is irresistible.
MAGAR YT
[email protected]The Neapolitan Baked Alaska was a bit time-consuming to make, but it was worth the effort. The different flavors and textures of the cake, ice cream, and meringue were amazing.
Hendrick Lulama
[email protected]This dessert was a fun and easy way to impress my guests. It's definitely a showstopper!
nombulelo ngubane
[email protected]I'm not a huge fan of meringue, but the rest of the dessert was delicious. The sponge cake was light and fluffy, and the ice cream was creamy and flavorful.
Ayaan Cabdirisaaq
[email protected]The Neapolitan Baked Alaska looked impressive, but it was a bit too sweet for my taste.
ibrahim usman
[email protected]This dessert was a bit challenging to make, but the end result was worth it. The different textures and flavors of the cake, ice cream, and meringue complemented each other perfectly.
Akhila Jahan
[email protected]Followed the recipe exactly and it turned out perfect. The meringue was so light and fluffy, and the ice cream was creamy and delicious. Will definitely be making this again!
kiyimba sulibrown
[email protected]This Neapolitan Baked Alaska was a hit at my dinner party! The combination of the light and fluffy sponge cake, creamy ice cream, and toasted meringue was divine.