Baked Alaska
Ice cream enveloped in meringue and briefly baked at high heat to brown the exterior while keeping the ice cream frozen; served immediately.
Ingredients
Thin sponge cake base (rolled sponge)
1 slice
Liqueur (optional, sprinkled on the cake base)
to taste
Ice cream (for shaping)
to taste
Italian meringue (see page 92)
to taste
Instructions
1
Prepare the base
Prepare a thin sponge cake base; you may sprinkle a little liqueur over it.
2
Shape the ice cream
Shape the ice cream to fit the cake base and return it to the freezer to firm up slightly.
3
Cover with meringue
Use a piping bag to cover the ice cream completely with Italian meringue; a star piping tip may be used for simple decoration.
4
Bake
Immediately transfer to a hot oven at 450°F (232°C) until the meringue is lightly browned.
5
Serve
Serve immediately.
