Recipes
Caroline Schiff’s Baked Alaska
Makes one 9-inch Baked Alaska
Image Credits
Photo by Maria Midões
Ingredients
- 1 pint cherry ice cream
- 1 pint chocolate ice cream
- 1 pint mint ice cream
- ⅓ cup crushed chocolate wafer cookies
- 6 large egg whites
- 1½ cups granulated sugar
Method
- Place the pints of ice cream in the refrigerator to soften slightly, about 45 minutes. It should be spreadable but not liquid.
- Line a 9-inch loaf pan with plastic wrap and transfer to the freezer to chill, about 30 minutes.
- Starting with the cherry ice cream, use the back of a spoon or offset spatula to smooth it into an even layer on the bottom of the loaf pan. Place the loaf pan back in the freezer for about 15 minutes. Then repeat this step with the chocolate ice cream and put back in the freezer for another 15 minutes. Repeat with the mint ice cream and top it with the crushed chocolate wafers, packing them in. Freeze at least 6 hours or overnight.
- When ready to serve, make the meringue. Whip the egg whites until foamy and soft peaks form. Then add the sugar about two tablespoons at a time, whipping constantly until all the sugar is incorporated and stiff, glossy peaks form.
- To unmold the Baked Alaska, invert the loaf pan onto a serving platter. Using a culinary blowtorch, heat the loaf pan briefly to loosen it from the ice cream. Remove the loaf pan and then remove and discard the plastic.
- Using an offset spatula, cover the loaf of ice cream with the meringue, creating dramatic swoops and tufts of meringue as you go. You may not need to use all the meringue. When fully covered and satisfied with the shape of your Baked Alaska, use the blowtorch to toast the meringue all over.
- To serve, slice the loaf with a sharp knife to reveal the beautiful ice cream layers.
Divider
Reprinted with permission from Caroline Schiff of Gage & TollnerLinks
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