Baked Alaska
::1 Layer Sponge or Pound Cake
::3 tbsp Amaretto
::5 egg whites
::250 grams sugar (1 cup)
::1 tsp Vanilla Extract
::Ontario Strawberry Ice Cream
::Callebaut Chocolate Ice Cream Or Cids Garden Mint Truffle Gelato
*Whisk egg whites until frothy, then add one third of sugar, slowly, until it forms soft peaks
*Continue whisking, and add the rest of the sugar, slowly, whisk until meringue forms stiff peaks that are quite dry and glossy, should hold a nice long peak without falling over, be careful not to take this too far as it will break down eventually
*remove ice cream from the freezer and turn it out, onto a plate. A little tug on the the cling film should get it out no problem, if your having a problem with it, set it in a bowl of warm water for a second and it will pop right out. Cover with meringue, making sure that no ice cream is left uncovered
*with a spoon, tap the merangue all around making little peaks that will brown nicely in the oven
*Bake for 5 minutes or until peaks turn brown in a 500 degree oven, serve straight away OR keep in the freezer until you are ready for dessert and then bake off...if you have a blow torch, use it...its more fun than the oven!
*play with flavour combinations like brownie layers, different ice creams, different alcohols, nuts...whatever floats your boat! Enjoy!
*line a mixing bowl with cling film and allow ice cream to sit in the fridge for 15 minutes to make it workable
*Scoop out a layer of Strawberry Ice Cream, spread evenly into the bowl, then top with a second layer of Chocolate, making sure to fill any air pockets, place pan in the freezer until youre ready for the next step
*brush cake with amaretto, and cut it to fit on top of the ice cream in the bowl, press it down so its a tight fit
*Using a greese free, dry mixing bowl, add whites, vanilla, and a pinch of salt, and 1/2 tsp of Cream of Tartar
Recipe Ideas
