Baked alaska. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream. Spread ice cream in container, packing firmly. Baked Alaska, also known as omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue.
Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Baked Alaska sounds complicated and fussy, but reality is it's super easy. Three layers of ice cream and a brownie crust make up this nostalgic ice cream cake. You can cook Baked alaska using 5 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Baked alaska
- You need 300 g of baked Swiss roll cake.
- Prepare 90 ml of Italian meringue.
- You need 500 ml of vanilla and strawberry ice cream.
- Prepare 50 ml of sugar syrup.
- You need of Blue berry syrup.
Swap out the ice cream for your. This will evenly brown the meringue on all sides without burning the top. If any of the meringue peaks get a little bit too brown, don't worry. The small burnt bits are what make baked Alaska beautiful.
Baked alaska step by step
- Using round cutters, cut round pieces of Swiss roll cake..
- Sit the ice cream on a base of Sponge..
- Cut more Sponge to fit and cover all round the ice cream..
- Brush all over with the sugar syrup..
- Set on aluminum plates and coat with the meringue and blue berry syrup, and decorate by piping on a design with a small plain tube..
- Dust with icing sugar and place in a very hot oven at 230 degrees Celsius for 2-3minutes until the meringue is coloured..
- Serve immediately..
I first had this on an Alaskan cruise and knew I had to create a simple version at home! Ice cream & pound cake are wrapped in meringue and baked in a hot oven until the meringue is golden brown, all while keeping the integrity of the frozen ice cream intact! Despite its name, baked Alaska is actually thought to originate from Norway. Tom Aikens' version is a stunning take that will truly wow as a dessert. The meringue works as an insulator to the centre of the Alaska, providing a creamy hit of vanilla ice cream when delving into its depths.
