Baked Alaska Recipe

by Home Cooking Adventure
392

Baked Alaska Recipe

 

Baked Alaska is one of the best summer desserts a layer of chocolate brownie topped with homemade strawberry and vanilla ice cream with chocolate inserts everything topped with a toasted meringue To print the recipe check the full recipe on my blog IngredientsMakes 12 16 servingsVanilla Ice Cream1 1 4 cup 300g whipping cream chilled1 2 can 7 oz 198g sweetened condensed milk2 tsp 10g vanilla extract1 oz 30g semi sweet chocolate gratedStrawberry Ice Cream1 1 4 cup 300g whipping cream chilled1 2 can 7 oz 198g sweetened condensed milk1 2 cup 120g strawberry jamRed food coloring optionalBrownie3 5 oz 100g semi sweet chocolate1 2 cup 110g butter1 tsp 1g instant coffee powder1 2 cup 100g sugar2 eggs1 tsp 5g vanilla extract1 tbsp 8g unsweetened cocoa powder1 2 tsp 2g salt1 2 cup 65g all purpose flourMeringue3 large egg whites1 4 tsp 1g cream of tartar1 4 tsp 1g salt1 2 cup 100g sugar1 tsp 5g vanilla extract1 Prepare the vanilla ice cream In a large bowl whip cream until stiff peaks form Mix in the sweetened condensed milk and vanilla extract until well combined Fold in the chocolate 2 Pour the mixture into an airtight container 3 Prepare the strawberry ice cream In a large bowl whip cream until stiff peaks form Mix in the sweetened condensed milk strawberry jam and red food coloring if used until well combined 4 Pour the strawberry mixture into an airtight container 5 Freeze both ice creams for about 2 3 hours 6 Line a medium sized bowl about 2 pounds 900g capacity with an 7 inch 18cm round rim with plastic wrap7 Arrange the strawberry ice cream on the bottom and edges of the bowl 8 Place the vanilla ice cream in the middle 9 Cover with plastic wrap and freeze for about 4 hours or overnight Meanwhile prepare the brownie 10 Prepare the brownie Preheat oven to 350F 180C Butter the sides and bottom of a 8 inch 20cm round baking pan Line the pan with parchment paper 11 Melt the chocolate and butter in a medium bowl over bain marie stirring occasionally until smooth Remove the pan from heat but keep the bowl over the water Add instant coffee stir in the sugar then remove the bowl from the pan Cool slightly 12 Incorporate the eggs one at a time into the mixture and whisk until well combined Stir in the vanilla extract then add the flour salt cocoa powder and stir well 13 Pour the batter into the prepared pan and bake for about 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it 14 Let the brownie cool completely 15 Prepare the MERINGUE Place the whites sugar cream of tartar and salt in a heat proof bowl Place over a pan with simmering water bain marie 16 Whisk constantly for about 5 minutes until it reaches 160F 71C 17 Remove from heat and transfer to another bowl 18 Start mixing on high speed for about 5 7 minutes until glossy stiff peaks form Incorporate vanilla extract while mixing 19 Place the brownie onto a serving platter Invert the ice cream on top of the brownie and remove plastic wrap Spread meringue over ice cream Use a spoon to create some meringue picks Toast the meringue with a brulee torch or broil for 1 2 minutes 20 Serve the cake and freeze the leftovers Follow me

 

 


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