Best Black And White Baked Alaska Recipes

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

TRADITIONAL BAKED ALASKA

Steps:

• Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• Combine egg white and a pinch of salt in bowl of electric mixer fitted with the whisk attachment; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven and let cool on a wire rack.
• Spray a 12-cup bowl with a 9-inch diameter with cooking spray; line with plastic wrap. Pack base of bowl and up the sides with chocolate ice cream; cover with plastic and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
• Remove plastic wrap and form a layer of vanilla ice cream on top of the chocolate; cover with plastic wrap and press with your hands to make an even, smooth layer. Transfer to freezer and freeze until firm, about 2 hours.
• Remove plastic wrap and form a layer of coffee ice cream on top of vanilla, leaving a small well in the center of the coffee layer; add sprinkles to well and cover with plastic wrap. Transfer to freezer and freeze until firm, at least 2 hours and up to overnight.
• Place cake on a parchment-paper-lined baking sheet. Remove ice cream from freezer and remove plastic wrap; invert bowl over cake. Keep ice cream covered with plastic wrap, and return ice cream cake to freezer.
• Preheat oven to 500 degrees (if not using a kitchen torch). Fill a pastry bag, fitted with a large star tip (such as Ateco No. 827), with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Using a kitchen torch, heat meringue until it just starts to brown. Alternatively, place in oven and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, transfer to a serving platter, and serve immediately.

BLACK-AND-WHITE BAKED ALASKA

Steps:

• Make almond meringue disks:
• Preheat oven to 250°F. Line 2 large baking sheets with parchment paper. Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment. Turn parchment over on baking sheet (circles should show through).
• Using electic mixer, beat whites in medium bowl until soft peaks form. Scrape seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Fold in ground almonds. Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick.
• Bake meringue disks 1 hour. Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer. Cool meringues on baking sheets. Carefully peel meringues off parchment.
• Arrange 8 meringues on clean baking sheet; top each with second meringue. Top each stack with scoop of sorbet (don't press; disks are fragile). Cover with foil; freeze while making vanilla meringue or up to 2 days.
• Make vanilla meringue
• Using electric mixer, beat whites in large bowl until soft peaks form. Scrape in seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Transfer 1/3 meringue to pastry bag fitted with medium star tip.
• Place 1 dessert on work surface (keep remaining desserts in freezer). Pipe meringue over sorbet. covering completely. Return to freezer. Repeat with remaining desserts, adding more meringue to pastry bag as needed. Freeze until meringue is firm, at least 2 hours and up to 2 days.
• Preheat oven to 500°F. for 30 minutes. Spray large baking sheet with non-stick spary. Transfer desserts to prepared sheet. Bake until meringue is just tinged with brown, no longer than 2 minutes.

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

PARTY SIZE BAKED ALASKA

Steps:

• Line two 13-by-9-inch metal cake pans with plastic wrap and place in the freezer.
• Pour the chocolate ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen until the ice cream reaches a classic soft-serve consistency.
• Spread the ice cream evenly in one of the prepared pans and freeze until firm, at least 2 hours. May be made several days in advance.
• Clean the bowl and paddle and repeat with the strawberry ice cream.
• 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.
• Combine 8 ounces sugar, 4 ounces corn syrup and 2 ounces water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.
• 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.
• 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. 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. Transfer the mixture to a large piping bag and refrigerate while preparing the second and third batches. Repeat the recipe two more times for a total of three batches of meringue.
• Remove the meringue from the refrigerator 30 minutes prior to using.
• 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. Remove the cake and ice cream from the freezer. Place the cake on the prepared board. Invert the sheet pans of ice cream atop the cake. Peel away the plastic wrap from the ice cream. Pipe the meringue over the entire surface of cake and ice cream covering completely.
• Use a propane torch to brown the meringue. Serve immediately or freeze for up to a week once the meringue has been browned.
• Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

BAKED ALASKA

Steps:

• Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
• Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
• Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
• Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.