I’ve always wanted to do a Baked Alaska, and with Valentine’s Day coming up, I thought it would be the perfect time to demonstrate this show-stopping dessert. I just didn’t anticipate coming up with possibly the greatest browning meringue hack in history.
As far as the actual recipe itself, there’s really not a lot that can go wrong. As long as you freeze your ice cream cake thoroughly before browning the meringue, and cook your sugar syrup to 240°F, yours will look just like mine, or better.
There are obviously unlimited combinations of cake and ice cream flavors you can use for this, so I suggest consulting with your Valentine, and giving this easy Baked Alaska technique a try very soon. Enjoy!
For 2 Baked Alaska:
Note: You can make these ahead, including the piping, freeze, and then brown the meringue before serving.
1 1/2 cups raspberry ice cream
1/2 cup vanilla ice cream
2 round thick slices chocolate cake
For the Italian meringue:
2 large egg whites
1 tsp lemon juice
– beat to soft peak, and slowly add 240 F. sugar syrup (see below)
– continue beating until you have stiff peaks that will hold a sharp line
For the sugar syrup:
1/2 cup white sugar
1/4 cup water
FLAMBE NOTE: First of all, be careful. Pour an ounce or so of any liqueur (I used brandy but cherry liqueur or Framboise would be even better) into a pan and place on low heat. When it’s warm enough you can it ignite with a lighter, and spoon the flaming liquid over your baked Alaska. Just be sure to turn down the lights!