Baked Alaska Recipe
1 1/4 cup (300g) whipping cream, chilled
Whip until stiff peaks form
½ can (7 oz, 198g) sweetened condensed milk
2 tsp (10g) vanilla extract
Mix until combined
1 oz (30g) semi-sweet chocolate, grated
Freeze for about 2 hours
1 1/4 cup (300g) whipping cream, chilled
Whip until stiff peaks form
½ can (7 oz, 198g) sweetened condensed milk
½ cup (120g) strawberry jam
Mix until combined
Red food coloring, optional
Freeze for about 2 hours
Line a medium sized bowl (about 2 pounds-900g capacity), with an 7-inch (18cm) round rim with plastic wrap
Arrange the strawberry ice cream on the bottom and edges
Place the vanilla ice cream in the center
Cover and freeze for about 4 hours or overnight
1/2 cup (110g) butter
3.5 oz (100g) semi-sweet chocolate
Melt over a bowl with simmering water
Remove from heat
1 tsp (1g) instant coffee powder
1/2 cup (100g) sugar
Cool slightly
2 eggs, one at a time
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/2 tsp (2g) salt
½ cup (65g) all purpose flour
8 inch (20cm) round pan, greased and lined with parchment paper
Bake at 350F (180C) for about 20-25 mins
Cool completely
3 large egg whites
1/2 cup (100g) sugar
1/4 tsp (1g) salt
1/4 tsp (1g) cream of tartar
Place over a pan with simmering water
Whisk constantly, for about 5 minutes, until it reaches 160F (71C)
Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form
1 tsp (5g) vanilla extract
Spread meringue
Use a torch to toast the meringue or broil for 1-2 minutes