I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, December 28, 2019

Vanilla Raspberry Baked Alaska

While Baked Alaska looks pretty fancy it's really quite easy to make. Other recipes list it as intermediate level but I'm saying don't be intimidated! Go for it! There are several steps to follow but also alot of down time for freezing. Best part is it can be made days in advance.

Also, variations are endless.... you could change up the ice cream flavour, use 2 or 3 flavours in one Alaska or even use some sorbet scooped in with the ice cream. 

3/4 cup frozen raspberries, defrosted
1/2 cup lemon sorbet
8 ladyfinger biscuits
1  1/2 litres raspberry swirl vanilla ice cream
8 large egg whites, room temperature, divided in half
1 cup icing sugar, divided in half
1 tsp cream of tartar, divided in half

Taking a few raspberries at a time, press them with the back of a spoon through a sieve to remove the seeds leaving you with 1/4 cup raspberry purée. Set aside.

Line a 9 X 5" loaf pan with plastic wrap leaving plenty of overhang to be used to cover the ice cream later.

Melt the sorbet in the microwave for 20 seconds.

Line the bottom of the pan with the ladyfingers and pour the melted sorbet over them. I used lemoncello flavour sorbet. I wonder if I could have used actual limoncello liqueur?!? 
Set aside for about 10 minutes so the biscuits absorb the liquid.

Bring the ice cream out of the freezer for about 10 minutes, then start scooping about half of it onto the ladyfingers. Don't mix. 

Drizzle the raspberry purée.

Flatten and press down firmly with a spatula,
then add the remainder of the ice cream and press flat again.
Pull up the sides of the plastic wrap to cover the ice cream and place back in the freezer for at least 2 hours or even for a few days.

Now for the meringue. It is of the utmost importance that the meringue covers the ice cream completely as a seal from the heat it will be exposed to. That is why I chose to make my meringue in 2 steps.

First take 4 room temperature egg whites and beat them until soft peaks form. Then add 1/2 cup icing sugar, 1 tbsp at a time, and continue beating until stiff peaks form. Add 1/2 tsp cream of tartar.

Take the ice cream out of the pan, unwrap it and place it biscuit side down on a parchment lined baking pan (one that will fit in your freezer when this masterpiece is complete!)
Start spreading the meringue on top and down the sides. No need to get fancy yet.

I used a long flat ice pack underneath because I was worried that I wouldn't work fast enough and the ice cream would start to melt. But it's not necessary as this step went quickly. So this was like an undercoat or a crumb coat if you were icing a cake...just smooth but making sure the entire ice cream loaf is sealed.

Pop the pan back into the freezer while preparing the rest of the meringue.  Same as before... 4 egg whites, 1/2 cup icing sugar and 1/2 tsp cream of tartar. Once whipped up take the pan out again and start dolloping on the meringue.

Here's where you can get fancy! Swirl that stuff on! 
When you're done place the whole thing in the freezer. It can stay there a few days no problem. Or if you want it right away go right to the next step.
Keep frozen while pre-heating the oven to 425 F then take the pan from the freezer right to the oven. Just 5 minutes until golden peaks form, and you're saying "oh wow, it's working!" (or maybe that's just me!) 
Remove from oven and let sit 4 or 5 minutes before slicing.

And it slices so easily and neatly through the crispy meringue.

Serves 10-12 
Any leftovers should be kept in the freezer with a piece of foil on the cut end.

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