The Ultimate Summer Berry Baked Alaska: A Show-Stopping Dessert
A classic showstopper dessert, this Summer Berry Baked Alaska features layers of vanilla ice cream and raspberry sorbet separated by slices of angel food cake that have been soaked in a homemade blackberry-lemon syrup. The entire dome-shaped cake is frozen solid, then encased in a thick, glossy meringue which is browned either in a hot oven or with a kitchen torch just before serving.
- Prep Time: 1 hour 10 minutes (includes cooling time for syrup)
- Cook Time: 10 minutes
- Total Time: 8 hours 20 minutes (includes all freezing time)
- Yield: 10-12 servings
- Category: Dessert
- Method: Simmering, Layering, Freezing, Whipping Meringue, Baking, Torching
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cake Assembly:
- 2 cups blackberries
- 1/4 cup sugar
- Zest and juice of 1 lemon
- Nonstick cooking spray
- 2 cups (1 pint) vanilla ice cream, softened
- 4 cups (2 pints) raspberry sorbet, softened
- One 15-ounce angel food cake, cut into 1/2-inch thick slices
- Meringue:
- 4 large egg whites, at room temperature
- Pinch of cream of tartar
- 2/3 cup sugar
Instructions
- Make the Blackberry Syrup: Simmer the blackberries, sugar, and 1/4 cup of water in a medium saucepan over medium-high heat until the blackberries are soft and saucy, about 5 minutes. Remove from the heat and stir in the lemon juice and zest. Pour into a pie plate and let it cool to room temperature.
- Assemble the Cake: Spray a 3.5-quart metal or glass bowl with cooking spray and line it with plastic wrap, leaving a 1-inch overhang.
- Spread the softened vanilla ice cream evenly in the bottom of the prepared bowl.
- Dip both sides of half the angel food cake slices into the cooled blackberry syrup and arrange them in a flat layer on top of the ice cream, tearing pieces as needed to cover. Pour any remaining sauce over the top.
- Spread the softened raspberry sorbet over the angel food cake layer.
- Top with the remaining angel food cake slices to create a final flat layer.
- Fold the overhanging plastic wrap over the top and press down gently. Freeze until hard, for at least 4 hours or overnight.
- Make the Meringue: In a large bowl with an electric mixer, whip the egg whites and cream of tartar at medium-high speed until foamy, about 2 minutes. Increase the speed to high and gradually add the sugar. Continue to whip until the whites hold stiff peaks and the sugar has dissolved, about 5 minutes more.
- Finish the Alaska: Invert the frozen ice cream cake onto a parchment-lined baking sheet, removing the bowl and plastic wrap.
- Spread the meringue evenly over the entire cake, making it slightly thicker on top. Use the back of a spoon to create decorative swirls and peaks.
- Freeze the meringue-covered cake for at least 3 hours or up to 2 days.
- Brown the Meringue: Choose one of two methods. Oven Method: Preheat the oven to 500°F and bake for 3-5 minutes until the meringue is browned. Torch Method: Use a small kitchen torch to brown the meringue all over.
- Using two large spatulas, transfer the finished Baked Alaska to a serving plate. Slice into wedges and serve immediately.
Notes
- A 3.5-quart metal or glass bowl is required for molding the cake.
- If the frozen cake is difficult to unmold, let the bowl stand overturned for about 5 minutes until it slips out.
- You can brown the meringue using either a 500°F oven or a kitchen torch.
- Ingredient substitutions are noted as being available.
Find it online: https://cookupjoy.com/summer-berry-baked-alaska/