Baked Alaska

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* Exported from MasterCook *

 

Baked Alaska

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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

1 pinches salt

1 1/2 pints pistachio ice cream -- slightly softened

1 1/2 pints cherry ice cream or berry sorbet -- slightly softened

1 recipe Swiss Meringue

Vegetable-oil cooking spray

 

Heat oven to 350ø. Line an 8-inch cake pan with parchment paper, and spray with

cooking spray.

 

Combine 3 tablespoons sugar and yolks in bowl of an electric mixer; whisk, on

medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and

fold in melted chocolate just to combine.

 

Combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium

speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold

egg whites into the chocolate mixture.

 

Carefully pour batter out onto 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 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack

base of bowl with pistachio ice cream; layer cherry ice cream over pistachio,

then finish with another layer of pistachio ice cream (or layer ice creams and

sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place

in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24

hours in advance.

 

Place cake on parchment-lined baking sheet. Remove ice cream from the freezer,

and invert bowl over cake. Keep the ice cream covered with plastic wrap, and

return ice-cream cake to the freezer.

 

Heat oven to 500ø. Fill a pastry bag, fitted with Ateco #5 star tip, 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.

 

Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes.

Remove from oven, and serve immediately.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 160 Calories; 10g Fat (52.2% calories

from fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol;

55mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other

Carbohydrates.

 

NOTES : This old-fashioned dessert has become popular again, and why not? An

ice-cream cake covered with an igloo of meringue emerging from an oven is a real

showstopper.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0