VANILLA-RASPBERRY BAKED ALASKA
When a simple sundae just won't do, try Martha's individual ice cream bombes instead. Covered in a blanket of marshmallow-y torched meringue, these dome-shaped treats are made with a dacquoise base and a winning combination of vanilla ice cream and raspberry sorbet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
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.
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Boo Waa
[email protected]This Baked Alaska is a work of art! It's so beautiful and delicious.
George klasta
[email protected]This recipe was a disaster! The meringue didn't turn out right and the ice cream melted. I'm not sure what I did wrong.
Matthieu
[email protected]I'm not a big fan of raspberry, but I loved this Baked Alaska. The flavors were perfectly balanced.
Yasir Abdullahi
[email protected]This Baked Alaska is absolutely stunning! I can't wait to try it.
Jermayne Clark
[email protected]I'm so glad I found this recipe! It's the perfect dessert for my upcoming dinner party.
Owusu Dvla
[email protected]This Baked Alaska was a bit too sweet for my taste. I think I'll use less sugar next time.
Junayed Chowdhury
[email protected]I've made this Baked Alaska several times and it's always a hit. It's a fun and challenging recipe to make.
Itemogeng Ntshonyane
[email protected]This recipe is a bit too complicated for me. I'm not sure I have the skills to make it properly.
islam houili
[email protected]The meringue on this Baked Alaska was a bit too brown for my taste, but the ice cream and sorbet were delicious.
Muhammad Jumani
[email protected]This Baked Alaska is so impressive! It looks like it came from a professional bakery. I'm definitely making this again.
Rehman Rehman
[email protected]I made this recipe for my family and they loved it! The only change I made was using store-bought ice cream and sorbet. It still turned out great.
Ally Goodell
[email protected]This Vanilla Raspberry Baked Alaska is delightful! The combination of creamy vanilla ice cream and tangy raspberry sorbet is a perfect balance of flavors. The crispy meringue adds a nice textural contrast. It's a great dessert for special occasions o