Party Size Baked Alaska
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: 4-liter Dewar filled with liquid nitrogen, kitchen torch Line two 13-by-9-inch metal cake pans with plastic wrap and place in the freezer
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Pour the chocolate ice cream base into the bowl of a stand mixer fitted with the paddle attachment
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Turn the speed to low
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With the mixer running, slowly pour in the liquid nitrogen until the ice cream reaches a classic soft-serve consistency
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Spread the ice cream evenly in one of the prepared pans and freeze until firm, at least 2 hours
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May be made several days in advance
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Clean the bowl and paddle and repeat with the strawberry ice cream
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Set the chiffon cake into a parchment-lined half sheet pan and place in the freezer for at least 1 hour and up to several hours in advance of assembling the Baked Alaska
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Combine 8 ounces sugar, 4 ounces corn syrup and 2 ounces water in a 2-quart saucepan and place over high heat
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Stir just until the sugar dissolves, about 5 minutes
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Clip on a candy thermometer and bring the mixture to 240 degrees F
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While the syrup is cooking, place 4 ounces egg whites, 1/2 teaspoon vanilla and one pinch salt into the bowl of a stand mixer and using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 2 to 3 minutes
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When the sugar syrup reaches 240 degrees F, remove from the heat and with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk
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Once all of the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes
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Transfer the mixture to a large piping bag and refrigerate while preparing the second and third batches
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Repeat the recipe two more times for a total of three batches of meringue
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Remove the meringue from the refrigerator 30 minutes prior to using
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To assemble and complete the Baked Alaska: Cover the perimeter of a large, wooden cutting board, one that is slightly larger than the cake, with strips of heavy-duty aluminum foil
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Remove the cake and ice cream from the freezer
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Place the cake on the prepared board
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Invert the sheet pans of ice cream atop the cake
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Peel away the plastic wrap from the ice cream
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Pipe the meringue over the entire surface of cake and ice cream covering completely
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Use a propane torch to brown the meringue
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Serve immediately or freeze for up to a week once the meringue has been browned
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Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight
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They should only be used in well-ventilated areas
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When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you
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Light the match or lighter and then open the gas valve
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Light the gas jet, and blow out the match
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Always turn off the burner valve to "finger tight" when finished using the torch
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Children should never use a propane gas torch without adult supervision