Baked alaska recipe

Baked Alaska recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Baked Alaska recipe is a classic dessert that combines the richness of ice cream with the lightness of meringue, all encased in a warm, golden cake. This show-stopping treat is perfect for special occasions and will impress any crowd. With its contrasting textures and flavors, Baked Alaska is a delightful combination of cold and hot, sweet and tangy. The dessert is known for its stunning presentation, as the meringue is toasted to a beautiful golden brown before serving.

Keywords: Baked Alaska, dessert, ice cream, meringue, presentation.

Baked alaska recipe details

Baked alaska recipe, recipe Rating: 4.5
Number of votes:98 

Ingredients

	For the meringue:
150 g	caster sugar
4 medium	eggs, whites only, 75g egg whiteeg
	For the Filling:
100 g	sugar
50 ml	water
25 ml	Grand Marnier
4 slice(s)	sponge cake, thickly cut
	good quality ice cream, frozen fairly hard

Instructions

Preheat oven to Gas Mark 9, 240°C, 475°F or higher if possible, if you intend to brown the meringues in the oven – see towards end of method.

To make the meringue: Place a medium bowl on your scales and either zero the scale or note the weight. Separate 3 egg whites and add them to the bowl and note the new weight. If the difference is below 75g, add another egg white. Note the weight. Measure twice the weight of caster sugar – the precise ratio is important. Add the sugar to the whites.

Stand the mixture over a bowl of near boiling water and whisk until the temperature reaches 38C or 100F,; it should feel barely warm to the touch. Remove meringue from heat and whisk until cold. Set aside until required.

To make the filling: combine sugar and water in a pan and bring to boil and simmer until a light syrup is obtained. Remove from the heat and add the liqueur.

Cut the cake into rounds with a fairly large biscuit cutter or trim to squares. Cut each piece into 3 thin slices. Sprinkle the syrup over each slice without allowing them to become soggy. Allow a few minutes for the liquid to be absorbed.

Arrange 4 pieces of sponge on an oven tray. Place a small scoop of ice cream on the centre of each; dip the scoop into hot water each time to prevent the ice cream sticking to it. Place a second layer of cake on top of the ice cream and top with another small scoop of ice cream. Add the final layer of sponge. If you wish, you may freeze them overnight at this point and leave making and applying the meringue to the following day.

Either fill a large piping bag with the meringue mix and use a star tube to enclose each Alaska with meringue or spoon it on and spread the meringue with a palette knife; dip that into fresh hot water to assist. Ensure that all gaps are enclosed or the ice cream will melt.

Glaze in a hot oven until the meringue peaks are golden brown. Alternatively you can brown them under a grill for 3-5 minutes, or, if you have one, use a blowtorch and rotate the Alaska to cover the whole surface.

Serve immediately with a fruit sauce, coulis, chocolate sauce etc. If there is any remaining syrup, you can serve that separately.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a