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Gallery Baked Alaska Credit: VICTORIA PEARSON Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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 1 1/2 pints pistachio ice cream, slightly softened 1 1/2 pints cherry ice cream or berry sorbet, slightly softened Swiss Meringue Vegetable oil cooking spray

Gallery Baked Alaska Credit: VICTORIA PEARSON

Recipe Summary Servings: 8

Baked Alaska      Credit: VICTORIA PEARSON

Baked Alaska

Credit: VICTORIA PEARSON

Baked Alaska

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 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 1 1/2 pints pistachio ice cream, slightly softened 1 1/2 pints cherry ice cream or berry sorbet, slightly softened Swiss Meringue Vegetable oil cooking spray

Directions

Preheat oven to 350 degrees. Line an 8-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.

In a medium bowl, 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 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 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 a 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.

Preheat oven to 500 degrees. Fill a pastry bag, fitted with an 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.

Reviews (5)

 Add Rating & Review     202 Ratings   5 star values:        58    4 star values:        53    3 star values:        58    2 star values:        21    1 star values:        12

Reviews (5)

Add Rating & Review     202 Ratings   5 star values:        58    4 star values:        53    3 star values:        58    2 star values:        21    1 star values:        12

Add Rating & Review

202 Ratings 5 star values: 58 4 star values: 53 3 star values: 58 2 star values: 21 1 star values: 12

202 Ratings 5 star values: 58 4 star values: 53 3 star values: 58 2 star values: 21 1 star values: 12

202 Ratings 5 star values: 58 4 star values: 53 3 star values: 58 2 star values: 21 1 star values: 12

  • 5 star values: 58 4 star values: 53 3 star values: 58 2 star values: 21 1 star values: 12

    Martha Stewart Member     Rating: 5 stars       02/08/2019   Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this >> https://bit.ly/mydesserts  

Martha Stewart Member     Rating: 4 stars       07/16/2017   I made this cake for my sisters 13th birthday, and it was a huuuuge hit. I used old English toffee and cookies and cream ice creams, as they're her favourite, and it worked very well. The only qualm I have with this cake is the actual cake part. Maybe I made it wrong, but it was difficult to fold in the egg whites and took much longer than expected to bake. Next time I make this cake I may just use a simple brownie recipe, as it would have mostly the same results.  

Martha Stewart Member     Rating: 4 stars       01/03/2015   My friends did not want cherry, so I switched to raspberry sorbet. I expected to fail this, but amazingly it came out great.  

Martha Stewart Member     Rating: Unrated       12/10/2011   Aren't you supposed to ignite the icing?  

Martha Stewart Member     Rating: Unrated       11/19/2007   Fun for entertaining, especially friends who might remember Mom making it 30 years ago. Requires attention just before serving (to brown meringue), though.

    Martha Stewart Member

    Rating: 5 stars 02/08/2019

Delicious healthy desserts that will satisfy your sweet tooth without adding to your waistline! Do you want to whip up gluten free, low-glycemic, all-natural desserts, right in your own kitchen? Check out this » https://bit.ly/mydesserts

Rating: 5 stars

Rating: 4 stars 07/16/2017

I made this cake for my sisters 13th birthday, and it was a huuuuge hit. I used old English toffee and cookies and cream ice creams, as they’re her favourite, and it worked very well. The only qualm I have with this cake is the actual cake part. Maybe I made it wrong, but it was difficult to fold in the egg whites and took much longer than expected to bake. Next time I make this cake I may just use a simple brownie recipe, as it would have mostly the same results.

Rating: 4 stars

Rating: 4 stars 01/03/2015

My friends did not want cherry, so I switched to raspberry sorbet. I expected to fail this, but amazingly it came out great.

Rating: Unrated 12/10/2011

Aren’t you supposed to ignite the icing?

Rating: Unrated

Rating: Unrated 11/19/2007

Fun for entertaining, especially friends who might remember Mom making it 30 years ago. Requires attention just before serving (to brown meringue), though.

All Reviews for Baked Alaska

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Alaska

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest