Baked Alaska
Recipe from Food Network
Ingredients
- Vegetable oil, for brushing
- 1 pint softened raspberry or passion-fruit sorbet
- 1 pint softened vanilla ice cream
- 1 quart softened chocolate ice cream
- 1 cup chocolate wafer crumbs
- 1 loaf pound cake
- For the meringue: 1 cup room-temperature egg whites, a pinch of cream of tartar, and 1 cup sugar
Method
- Brush a 3-quart metal bowl with oil and line it with plastic wrap. Fill with alternating scoops of sorbet, vanilla ice cream, and half the chocolate ice cream. Press gently to close gaps, sprinkle with wafer crumbs, and freeze about 30 minutes.
- Spread the remaining chocolate ice cream over the crumbs. Cover with 1/2-inch pound-cake slices. Wrap and freeze at least 2 hours, or up to 2 days.
- Whip the egg whites and cream of tartar until foamy. Gradually beat in the sugar until glossy stiff peaks form.
- Invert the frozen cake onto a parchment-lined baking sheet, remove the plastic, and cover completely with meringue. Freeze at least 3 hours.
- Heat the oven to 500°F and bake about 4 minutes, until the peaks are golden, or brown with a blowtorch. Rest 5 to 10 minutes before slicing.