RCI-DS.002.0010.001
Baked Alaska
This delicious piece of dessert, Canadian of course, is worth your time and effort.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- 1/4 cup
- 2 1/4 cups
- 12 ounces
- plastic containers ( approximately 3 inches high by 5 inches wide)6 unit
- White sponge cake (use any standard recipe)1 unit
- praline ice cream1/4 cup
- 1/4 cup
- chocolate chip ice cream3/4 cup
- Meringue disks (Dacquoise2 unitrecipe follows)
- 6 large
- 3/4 cup
- 1 cup
- 1 cup
- 4 ounces
- 4 ounces
- strawberries8 ouncessliced
- 1/4 cup
Method
1
Prepare six plastic containers by lining each with a thin layer of white sponge cake, cutting to fit the bottom of each container and setting aside.
2
Layer the ice creams into each prepared container: spread a thin base of chocolate chip ice cream, followed by a layer of praline ice cream, then a layer of raspberry sorbet on top, ensuring even distribution across all six containers.
3
Place a meringue disk (dacquoise) on top of the ice cream in each container, pressing gently to secure, then transfer all containers to the freezer for at least 30 minutes to set.
4
Combine raspberries, blueberries, and sliced strawberries in a bowl, drizzle with brandy, and let macerate for 10 minutes.
5
Prepare a simple syrup by combining 1 cup water and 1 cup sugar in a saucepan, bring to a boil, then remove from heat and allow to cool to room temperature.
6
In a heatproof bowl, combine 12 ounces egg whites with 2 1/4 cups sugar and place over a pot of simmering water, whisking constantly until the sugar dissolves completely and the mixture reaches 160°F (71°C), approximately 8–10 minutes.
7
Remove the bowl from heat and transfer the egg white mixture to an electric mixer, whipping on high speed until stiff, glossy peaks form and the meringue cools to room temperature, approximately 5–7 minutes.
8
Fold the ground hazelnuts into the meringue gently but thoroughly, being careful not to deflate the mixture.
9
Remove the frozen containers from the freezer and quickly unmold each baked Alaska onto a baking sheet by inverting the container and gently pulling away the plastic.
10
Completely encase each unmolded dessert with a thick, even layer of the hazelnut meringue, creating decorative peaks and swirls with the back of a spoon.
11
Place the baking sheet in a preheated 425°F (220°C) oven and bake for 7–10 minutes, until the meringue is lightly golden brown on the peaks and edges.
9 minutes
12
Remove from the oven and serve immediately, accompanied by the macerated berry compote and a drizzle of the cooled simple syrup.