Saturday, January 8, 2011

Its Hot and Its Cold

When its cold outside, nothing like..... um... ice cream (?) to warm your ... erm... heart! 
(Oh, come on, by now most of us have given up on the resolution of no more sugar, right??!!)

For this Baked Alaska, you'll need:
6 tablespoons sugar
3 large egg yolks
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
3 large egg whites, room temperature
Pinch of salt
1 1/2 pints pistachio (or whatever you choose) ice cream, slightly softened
1 1/2 pints cherry ice cream (or some other treat) or berry sorbet, slightly softened
Swiss Meringue (So, if you don't know how to make merringue click here)
Vegetable-oil cooking spray

And here's what you do:
1.Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.

2.Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.

3.In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.

4.Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.

5.Spray a small metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer other ice creams and sorbets as you desire-- But TRUST-- Pistachio and cherry is DELISH). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.

6.Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.

7.Preheat oven to 500 degrees. Spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.

8.Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

Want to 'heat' things up with your Baked Alaska?  To make Bombe Alaska, cover the whole thing in Rum and light it up... Let me know how that works out for you...


  1. Hi! Thanks for sharing this. I remember making this in 8th grade home economics class...we mostly just made a huge mess though.

    Thanks for visiting me. Now I'm following you.

    Enjoy the weekend! :)

  2. Hi there! I just gave you the Stylish blogger award. You can follow the link to check it out.

  3. Thanks so much for stopping by today and following...following you back

  4. Thanks for following! I'm following you back.
    Mika (

  5. New follower from FMBT. Would love a follow back at:

  6. Yum that looks good! My mom used to make that. Following you back! Thanks for stopping over!

  7. Following back! Thanks for the follow

  8. Hello - Great blog - I'm following from the hop - Shah, at


  9. Hi Karen! Ohhhh this looks so good. I have never had the gumption to try making Baked Alaska....

    Thanks for visiting my blog! Yours is cool!!! I'm following you back. :D