Baked Alaska Recipe
pistachio icecream. preserved raspberry. vanilla cake. swiss merengue. orange liqueur.
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Ingredients
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Ice Cream
Cake
Meringue
Method
Cake Preparation
- 1
Bake the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, milk, vanilla extract, and melted butter. Mix the wet and dry ingredients until just combined. Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
Assembly
- 2
Assemble the Baked Alaska
Once the cake has cooled, place it on a serving platter. Spread the preserved raspberries evenly over the top of the cake. Scoop the pistachio ice cream on top of the raspberries, smoothing it out to form a dome. Freeze the assembled cake for at least 2 hours.
Meringue Preparation
- 3
Make the Swiss Meringue
In a heatproof bowl, combine egg whites and sugar. Place over a pot of simmering water and whisk constantly until the sugar is dissolved and the mixture is warm to the touch. Remove from heat and beat with an electric mixer until stiff peaks form. Beat in the orange liqueur.
Final Assembly
- 4
Top with Meringue
Once the ice cream is firm, spread the meringue over the entire surface of the ice cream dome, sealing it completely. Use a spatula to create peaks and swirls in the meringue.
- 5
Bake the Alaska
Preheat your oven to 475°F (245°C). Bake the assembled Baked Alaska for 3-5 minutes until the meringue is golden brown. Serve immediately.
