Baked Alaska Recipe
Baked Alaska is one of the best summer desserts – a layer of chocolate brownie topped with homemade strawberry and vanilla ice cream with chocolate inserts, everything topped with a toasted meringue.
To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/baked-alaska
Ingredients
Makes 12-16 servings
Vanilla Ice Cream
1 1/4 cup (300g) whipping cream, chilled
1/2 can (7 oz, 198g) sweetened condensed milk
2 tsp (10g) vanilla extract
1 oz (30g) semi-sweet chocolate, grated
Strawberry Ice Cream
1 1/4 cup (300g) whipping cream, chilled
1/2 can (7 oz, 198g) sweetened condensed milk
1/2 cup (120g) strawberry jam
Red food coloring, optional
Brownie
3.5 oz (100g) semi-sweet chocolate
1/2 cup (110g) butter
1 tsp (1g) instant coffee powder
1/2 cup (100g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/2 tsp (2g) salt
1/2 cup (65g) all-purpose flour
Meringue
3 large egg whites
1/4 tsp (1g) cream of tartar
1/4 tsp (1g) salt
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1. Prepare the vanilla ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla extract until well combined.Fold in the chocolate.
2. Pour the mixture into an airtight container.
3. Prepare the strawberry ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk, strawberry jam and red food coloring if used, until well combined.
4. Pour the strawberry mixture into an airtight container.
5. Freeze both ice creams for about 2-3 hours.
6. Line a medium sized bowl (about 2 pounds-900g capacity), with an 7-inch (18cm) round rim with plastic wrap
7. Arrange the strawberry ice cream on the bottom and edges of the bowl.
8. Place the vanilla ice cream in the middle.
9. Cover with plastic wrap and freeze for about 4 hours or overnight. Meanwhile prepare the brownie.
10.Prepare the brownie. Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) round baking pan. Line the pan with parchment paper.
11. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
12. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
13. Pour the batter into the prepared pan and bake for about 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
14. Let the brownie cool completely.
15. Prepare the MERINGUE. Place the whites, sugar, cream of tartar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
16. Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
17. Remove from heat and transfer to another bowl.
18. Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.
19. Place the brownie onto a serving platter. Invert the ice cream on top of the brownie and remove plastic wrap. Spread meringue over ice cream. Use a spoon to create some meringue picks. Toast the meringue with a brulee torch or broil for 1-2 minutes.
20. Serve the cake and freeze the leftovers.
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