Baked Alaska with a Twist

Ingredients

• 1 sponge cake (8-inch diameter) 1 sponge cake (8-inch diameter)
• 1 pint (470ml) vanilla ice cream 1 pint (470ml) vanilla ice cream
• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) liqueur of your choice (e.g., rum, brandy) 1/4 cup (60ml) liqueur of your choice (e.g., rum, brandy)
• Fresh berries, for garnish Fresh berries, for garnish

Nutrition

• Calories (kcal / KJ): 320 / 1340
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 55g, 40g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Slice the sponge cake horizontally into two equal layers.
3. 3.
   Place one layer of the cake on a baking sheet lined with parchment paper.
4. 4.
   Spread the vanilla ice cream evenly over the cake layer.
5. 5.
   Place the second layer of cake on top of the ice cream, creating a sandwich.
6. 6.
   In a clean mixing bowl, beat the egg whites until soft peaks form.
7. 7.
   Gradually add the sugar while continuing to beat until stiff peaks form.
8. 8.
   Gently spread the meringue mixture over the entire cake, ensuring it is completely covered.
9. 9.
   Use the back of a spoon to create decorative peaks in the meringue.
10. 10.
    Place the Baked Alaska in the preheated oven for 5-7 minutes, or until the meringue is golden brown.
11. 11.
    Remove the Baked Alaska from the oven and let it cool for a few minutes.
12. 12.
    Pour the liqueur over the meringue and carefully ignite it with a long match or lighter.
13. 13.
    Allow the flames to burn out naturally or carefully extinguish them by covering the dessert with a metal lid.
14. 14.
    Garnish with fresh berries and serve immediately.

Treat your ingredients with care...

• Sponge cake — Ensure the cake is completely cooled before assembling the Baked Alaska to prevent the ice cream from melting.
• Egg whites — Make sure there is no trace of yolk in the egg whites, as even a small amount can prevent them from properly whipping into stiff peaks.
• Liqueur — Choose a high-quality liqueur that complements the flavors of the dessert. Experiment with different options to find your preferred flavor combination.

Tips & Tricks

• To achieve a perfectly golden meringue, make sure the egg whites are at room temperature before beating.
• For a more intense flavor, consider adding a teaspoon of vanilla extract to the meringue mixture.
• If you prefer a non-alcoholic version, substitute the liqueur with a flavored syrup or fruit juice.
• To ensure the meringue adheres well to the cake, make sure it completely covers the ice cream layer.
• Serve the Baked Alaska immediately after flaming to fully enjoy the contrasting temperatures.

Serving advice

Slice the Baked Alaska into individual portions and serve on chilled dessert plates. The combination of warm meringue, cold ice cream, and soft cake creates a delightful contrast that will impress your guests.

Presentation advice

To enhance the presentation, use a kitchen torch to lightly brown the peaks of the meringue before serving. This will add an extra touch of elegance and highlight the texture of the dessert.