" Baked Alaska "

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" Baked Alaska "
By Chef Prashant Adsule.

Basically Baked Alaska in simple terms is a clever combination of cake, ice cream, and meringue. A simple concept - a block of ice cream set on a layer of cake and then all covered with meringue.The meringue acts as an insulation, allowing to brown the meringue without letting the ice cream melt. The secret to a good baked Alaska is keeping everything frozen. Making Baked Alaska is really simple and takes absolutely no time to assemble.

Ingredients:

For the Base:
1 cake of any flavor
Filling:
1 tub vanilla icecream, softened
1 tub strawberry icecream, softened
1 tub Chocolate icecream, softened
Meringue:
4 egg whites
1/2 cup castor sugar
1/2 tsp lemon juice
pinch of salt


Method:

1. Layer the ice cream. Line the bottom of your bowl with clingfilm for easier removal.
2. Fill the base of the bowl with vanilla ice cream, then put in the chocolate and lastly finish with a layer of strawberry ice cream. Cover surface with a clingfilm and freeze for atleast 4 hours to 24 hours.
3. Place the cake onto a large oven proof plate. ( I sliced the cake horizontally in half). Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
4. In a mixing bowl, beat egg whites with lemon juice and a pinch of salt to soft peaks. Gradually add 1/2 cup sugar, beating until stiff and glossy; mound over ice cream. Freeze 1 hour. According to Chili Peppers, a meringue is ready when you turn your bowl upside-down and the mixture holds on.
5. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours.
6. Heat the oven to 250C. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. Serve immediately.
7. For easier slicing, dip the knife in hot water before slicing.