Long before today’s modern dessert ingenuity, this incredible treat of warm and fluffy meringue on the outside and layers of frozen ice cream on the inside awed and amazed diners worldwide. And, no one really knows why, but somewhere along the way, it became a signature cruise line dessert, often brought to the table in dramatic, flaming display. Serves 10.
- Syrup (recipe below)
- Sponge cake (recipe below or use purchased)
- French Meringue
- Raspberry Coulis (Sauce)
- Vanilla Sauce
- 1 cup Vanilla Ice Cream (or a combination of your choice of ice creams)
- 1 cup Chocolate Ice Cream
- 1 cup Strawberry Ice Cream
- Assorted berries
- Mint leafs
- Bring 1/4 cup of water and 2 tablespoons of sugar to a boil, and then cool.
- Once cooled, add .25 ounces kirsch liqueur, keep refrigerated
SPONGE CAKE RECIPE:
- 1/3 cup whole milk
- 5 tablepoons butter
- 1/4 cup flour
- 5 fresh egg yolks
- 6 fresh egg whites
- 1/8 cup sugar
- Grated zest of 1/3 of an orange
- .2 ounces Grand Marnier liquor
SPONGE CAKE DIRECTIONS:
Combine milk and butter and bring to a boil. Pour the flour into the milk, continually stirring over the heat until it starts to become a paste. Put this mixture into mixing bowl, and at a low speed add the egg yolks, grated orange skin and Grand Marnier. Then beat on a fast speed for 10 seconds. Next, whip the egg whites with the sugar into a meringue. Mix a little meringue into the batter until it forms a homogenized paste; then gently fold the remaining meringue into the batter. Line sheet pans with pan liners, spread the mix onto it and make a fine layer about a ¼ inch in height.
Bake in a preheated oven at 375° for 10 minutes and until the sponge is baked properly. Allow to cool to room temperature and then pour the syrup over it.
FRENCH MERINGUE RECIPE:
- 9 fresh egg whites
- 7/8 cups sugar
- 1/4 teaspoon vanilla extract
FRENCH MERINGUE DIRECTIONS:
Start whisking the egg whites by incorporating one quarter of the sugar little by little.
Once the egg whites have doubled in volume, add another quarter of the sugar and the vanilla.
Keep whisking until firm and shiny, then add the remaining sugar and whisk for another minute.
ASSEMBLE YOUR BAKED ALASKA:
For each serving, use a small ramekin, lined with plastic wrap.
Cut a round disk of the sponge to fit the bottom of the ramekin and place it there. Next place layers of ice cream, starting with the chocolate, followed by vanilla then strawberry.
Cut a round disk out of the sponge to fit the top of the ramekin, and then press it gently down.
Freeze immediately and then prepare the meringue.
Place your serving plate over top of the frozen ramekin, flip it over and remove plastic wrap. Cover it with meringue, using a piping technique or a spatula, mimicking a mountain shape.
Using a cooking blowtorch, brown the edges of the meringue. Decorate the plate with raspberry coulis and vanilla sauce, berries and a spring of mint.