Baked Alaska

My favourite feeling is being satisfied.

It’s this warm, fuzzy hug that something’s been accomplished.

You’ve gotten somewhere.

You’re going somewhere.

You waited.

And good things are about to come.

You know they say fake it til you make it? Like when you’re in a room full of people you aren’t dying to be mingling with; fake the friendly smile til it starts creeping up from within. Something along those lines. I think I read too much Cosmopolitan psychology. The kind they coat with colourful words and throw a celebrity on the front cover of. But as much as I’d like to feel that I’m better than the regurgitated words of wisdom, thing is, positive reinforcement always works.

So what is it comes along with a perfectly slim, gorgeous specimen of nature which I’ll never be? I think these covers sell magazines, but the content isn’t always the worst. Sure, there are only so many times you can be told that if you use your finger to smudge your eyeliner pencil you get an instant smokey eye; but sometimes those silly Top 10 Ways to Get What You Want features do a little magic for someone who’s feeling a little down.

There, I admit it, I’m a magazineaholic. Grab your fork, eat your ice cream (and brownie) and curl up with a magazine. Promise you’ll leave with some new knowledge whether its a tip on how to pair boyfriend jeans with heels or a great breakfast idea. I should be doing that more often now…since I finally got a job…and will have to start wearing pants again in a couple of weeks!!!

Baked Alaska by Sweets by Vicky

1 pint of ice cream (I has raspberry ripple)
1/2 x Meringue recipe (use the rest for a Swiss Meringue Buttercream)
1/2 x Brownie recipe

To Assemble

1) Line the bottom and sides of 2 small loaf tins with plastic wrap. Pack the ice cream firmly into the tins, ensuring to fill up any gaps. Leave a 2 cm distance from the ice cream and the top of the tin.

2) Measure the size of the brownie that is needed to cover the ice cream and trim a piece accordingly. Press firmly onto the ice cream and freeze for 4 hours or overnight.

3) When ready, make the meringue. Un-mould from tin and turn out onto a large piece of parchment so that the brownie is on the bottom. Immediately cover a thick layer of the meringue over the entire cake. Use the back of a spoon to make peaks in the meringue. Freeze for 30 minutes or until ready to bake.

4) Preheat oven to 220°C. Place the Baked Alaska on a baking tray and bake for 5-6 minutes until the peaks and edges start to take on a golden brown. Remove from oven and serve immediately.

Meringue

4 egg whites
1 cup white sugar
1/8 tsp cream of tartar

1) Mix all the ingredients in the bowl of a stand mixer. Place the bowl over a pot of simmering water, without letting the base of the bowl touch the water. Beat with a whisk constantly until it reaches 60°C. Remove from heat and immediately attach to the stand mixer and start whisking on high until the meringue is cool to touch and holds stiff peaks. Use immediately.

2) You’ll end up using about 2/3 of the meringue for ONE of the Baked Alaskas, so beat the remaining meringue with 180g of unsalted, softened butter for Swiss Meringue Buttercream. Flavour as desired. Store in the fridge.

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7 Comments

Filed under Cakes, Ice Cream, Recipes

7 responses to “Baked Alaska

  1. Love it! Iv always wanted to make a Baked Alaska! Love that yours is a rectangle – great for easy slicing :)

  2. I’ve never made Baked Alaska, and now I have to add it to my list!

  3. Susan McKee-Nugent

    I have just ‘found’ you but first of all, congratulations on the JOB!!!
    Will enjoy all your posts…I do not have a problem with Gluten but have friends who do and love to bake for them! Thank you.

  4. Looks great! Good luck on the new job, I bet you won’t have to fake it for long and the smile will become ‘real’ quickly.

  5. Oh wow, this looks delicious. I’ve never made baked alaska with brownie before…this has to be tried! Love the rectangle shape too – perfect for a single slice…or three :-)

  6. Cindy

    Hi Vicky,
    How do you make sure the meringue’s consistency and texture is right?
    I tried to make some brown sugar meringues myself but it didn’t work out :(
    The meringues were just sticky and they barely hold their shape when i piped them on the baking sheet.
    Btw, your baked alaska looks good! :)
    – Cindy

    • vicvickvicky

      Heya Cindy! Thanks for dropping by. As for the meringue, it’s very important that the bowl you use to beat it in is grease and liquid free. Any traces will render the meringue impossible to whip up. :) That ought to help!

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