RASPBERRY BAKED ALASKA
Steps:
- Slice the cake into six 1/2-inch-thick slices. Cut six (2 1/2-inch) circles--one from each slice--with an unfluted round cookie cutter, discarding the scraps. (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer.
- Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2 1/4-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard.
- Preheat the oven to 500 degrees F.
- To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120 degrees F on a candy thermometer and the sugar has dissolved. Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks.
- Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Bake for 2 1/2 to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. Transfer to dessert plates, drizzle Fresh Raspberry Sauce around each baked Alaska, and serve immediately.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
SPUMONI BAKED ALASKA
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 554 calories, Fat 29g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 314mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 11g protein.
BAKED ALASKA PIE
An wonderful make-a-head summer pie. This recipe calls for raspberries and vanilla ice cream but please use any combination of your choosing. Freeze and serve later. Serve plain or with your favorite sundae sauce.
Provided by Aroostook
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Chill baked crust.
- Preheat broiler 10 minutes or so.
- In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
- Stir constantly.
- Set aside.
- Beat egg whites until stiff.
- Add sugar and salt.
- Mix well.
- Fold in marshmellow mixture until well incorporated.
- Remove crust from fridge.
- Sprinkle crust with 1 cup of berries.
- Fill crust with ice cream.
- Sprinkle ice cream with 1 cup of berries.
- Top with meringue covering pie completely.
- Broil several inches inches below heat until lightly browned.
- Serve at once plain or with your favorite sauce*.
- (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.
Nutrition Facts : Calories 496.7, Fat 16.1, SaturatedFat 6.8, Cholesterol 31.7, Sodium 284.4, Carbohydrate 86.2, Fiber 5.1, Sugar 61.9, Protein 5.9
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- Bring raspberries, sugar, and ¼ cup water to a boil in a small saucepan over medium heat. Reduce heat to medium-low and simmer 4 minutes. Transfer raspberry mixture to a food processor fitted with the steel blade. Add jam and liqueur and process until smooth. Transfer to an airtight container and chill.
- Slice cake into six ½"-thick slices. Cut out six 2½"-diameter circles—one from each slice—with an unfluted round cookie cutter; discard scraps. (You can also use a small knife.) Place rounds 2" apart on a flat dish that will fit in your freezer.
- Soften sorbet and ice cream just enough to be able to scoop them with a standard 2¼"-diameter ice cream scoop (15–30 seconds in the microwave works). Fill half the scoop with sorbet and the rest of the scoop with ice cream. Arrange scoop of sorbet/ice cream flat side down in the center of each round. Freeze until ice cream is very hard, at least 30 minutes.
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