Description
Baked Alaska brings classic French culinary elegance to your dessert table, offering a spectacular blend of cold ice cream and warm meringue. Sweet adventure awaits when you discover this show-stopping treat that combines contrasting temperatures in one delightful dessert.
Ingredients
Scale
Main Ingredients:
- 20 centimeters (7.9 inches) disc fatless sponge
- 3 egg yolks
- 3 egg whites
- 300 milliliters (10.1 fluid ounces) milk
- 300 milliliters (10.1 fluid ounces) pouring double cream
Cream and Sugar Components:
- 100 grams (3.5 ounces) caster sugar
- 175 grams (6.2 ounces) caster sugar
- 1 vanilla pod (soft and fresh)
Filling and Base:
- Cherry jam
- 1 flan case (trimmed edges)
Instructions
- Infuse milk and cream with vanilla pod, heating until just before boiling point. Allow mixture to steep and develop rich flavors for one hour.
- Whisk egg yolks and sugar until mixture transforms into pale, creamy consistency. Gradually incorporate warm milk mixture to create smooth base.
- Gently cook custard, stirring consistently until it reaches perfect thickened texture. Rapidly cool, then churn and freeze to create silky ice cream.
- Whip egg whites to form rigid, glossy peaks. Gradually incorporate sugar while whisking to create stable, luxurious meringue.
- Spread thin layer of jam across sponge base, creating delicate fruity foundation. Carefully position prepared ice cream centrally on jam layer.
- Completely encase ice cream with meringue, ensuring thorough coverage and sealed edges. Secure dessert in freezer overnight for structural stability.
- Preheat oven to 200°C. Remove dessert from freezer and immediately bake for approximately 8 minutes until meringue develops golden, crisp exterior.
- Transfer baked alaska directly from oven to serving plate. Present and consume immediately to maintain dramatic temperature contrast and textural integrity.
Notes
- Infuse vanilla deeply by letting milk and cream sit longer, releasing maximum flavor complexity.
- Temper egg yolks carefully to prevent scrambling, ensuring silky smooth custard texture.
- Use room temperature eggs for meringue to achieve maximum volume and glossy stability.
- Select high-quality jam for enhanced flavor profile and complementary taste to ice cream.
- Freeze dessert thoroughly before final baking to maintain structural integrity during high-temperature exposure.
- Consider dairy-free alternatives like coconut milk for custard and non-dairy ice cream for vegan adaptation.
- Torch meringue instead of baking for more controlled golden browning and dramatic presentation.
- Prep Time: 1 hour (includes letting milk sit and preparation steps)
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 385kcal
- Sugar: 48g
- Sodium: 85mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg