How to Cooking

How to Cooking

How to cooking

How to make Baked Alaska – Recipe

Baked Alaska is one of the best summer desserts – a chocolate macaroons topping topped with homemade strawberry and vanilla ice cream with chocolate inserts, everything topped with toasted meringues.

How to make Baked Alaska

Source:Home Cooking Adventure


Make 12-16 servings

Vanilla ice cream
1 1/4 cups (300g) whipped cream, chilled
1/2 can (7 oz, 198g) sweetened condensed milk
2 teaspoons (10g) vanilla extract
1 oz (30g) semi-sweet chocolate, crushed

Strawberry ice-cream
1 1/4 cups (300g) whipped cream, chilled
1/2 can (7 oz, 198g) sweetened condensed milk
1/2 cup (120g) strawberry jam
Red food coloring, optional

3.5 oz (100g) semi-sweet chocolate
1/2 cup (110g) butter
1 teaspoon (1g) instant coffee powder
1/2 cup (100g) sugar
2 eggs
1 teaspoon (5g) vanilla extract
1 tablespoon (8g) unsweetened cocoa powder
1/2 teaspoon (2g) salt
1/2 cup (65g) all-purpose flour

pastry made with egg whites and sugar
3 large egg whites
1/4 teaspoon (1g) cream of tartar
1/4 teaspoon (1g) salt
1/2 cup (100g) sugar
1 teaspoon (5g) vanilla extract

1. Prepare vanilla ice cream. Beat cream in a large bowl until stiff peaks form. Mix sweetened condensed milk and vanilla extract until well combined, add chocolate.

2. Pour the mixture into an airtight container.

3. Prepare the strawberry ice cream. Beat cream in a large bowl until stiff peaks form. Mix in sweetened condensed milk, strawberry jam, and red food coloring if using, until well blended.

4. Pour the strawberry mixture into an airtight container.

5. Freeze both ice creams for about 2-3 hours.

6. Place a medium-sized bowl (capacity about 2 pounds-900g), with a 7-inch (18cm) round rim with plastic wrap

7. Arrange the strawberry ice cream on the bottom and sides of the bowl.

8. Place vanilla ice cream in the center.

9. Cover with cling film and freeze for about 4 hours or overnight. Meanwhile prepare the macaroons.

10.Prepare the macaroons. Preheat oven to 350F (180C). Butter the top and bottom of an 8-inch (20cm) round baking pan. Line the pan with parchment paper.

11. Melt chocolate and butter in a medium bowl, over bain-marie, stirring occasionally until smooth. Remove the pan from the heat but keep the bowl above the water. Add the instant coffee, stir the sugar, and then remove the bowl from the pan. Slightly cool.

12. Add the eggs one at a time to the mixture and beat until well combined. Add vanilla, stir well, then add flour, salt, cocoa powder and stir well.

13. Pour the batter into the prepared pan and bake for about 25 minutes until a toothpick inserted in the center reveals a few moist crumbs on it.

14. Let the brownie cool completely.

15. Prepare the MERINGUE. Place egg whites, sugar, cream of tartar and salt in a heatproof bowl. Place in a pan with boiling water (bain-marie).

16. Beat continuously, about 5 minutes, until 160F (71C).

17. Remove from heat and transfer to another bowl.

18. Start mixing at high speed for about 5-7 minutes, until ball hard peaks form. Incorporate vanilla extract while mixing.

19. Place the macaroons on a serving plate. Flip the icing over the brownie and remove the cling wrap. Spread meringue over cream. Use a spoon to create some meringues. Bake the meringues with a torch or foil for 1-2 minutes.

20. Serve cakes and freeze leftovers.


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