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Baked Alaska
Baked Alaska

Before you jump to Baked Alaska recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.

You already are aware that you should have a fit and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Still, are you aware that there are some foods that have been proven to help you improve your heart health? Go on reading to find out which foods are best for your heart.

Know that fish is one of the best meats that you can eat. You already know this because, by now, you’ve likely been taught to eat fish at least a couple of times a week. This is especially true if you’ve got heart problems or if your heart is not healthy. Be aware that fish contains a lot of Omega 3’s which are what lets your body process unhealthy cholesterol. Try eating fish a couple of times during each week.

There are a whole lot of foods that you can eat that will be great for your body. No doubt, the foods listed in this article can help your body in many ways. They are essentially great, however, for promoting a healthy heart. Try to begin eating these foods daily. Your heart will benefit from it!

We hope you got insight from reading it, now let’s go back to baked alaska recipe. You can cook baked alaska using 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Baked Alaska:
  1. Get For Ice Cream Cake
  2. Prepare raspberry, passion fruit or other sorbet, softened
  3. Provide vanilla ice cream, softened
  4. You need chocolate ice cream, softened
  5. Provide chocolate wafer crumbs
  6. You need pound cake
  7. Take Veg oil for brushing
  8. Provide For Meringue
  9. Take egg white
  10. Prepare cream of tartar
  11. You need sugar
Instructions to make Baked Alaska:
  1. Make the ice cream cake : Brush a 3-quart metal bowl with veg oil, line with plastic wrap. Fill the bowl with scoops of the sorbet,vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on the top of the ice cream, press down to close the gaps between and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap.
  2. Freeze it about 30 min. Remove the wrap and spread the remaining chocolate ice cream in an even layer on the top of the crumbs, cut the pound cake into 1/2 inch slices, completely cover the ice cream with the slices, trimming as needed. Cover with fresh plastic wrap and freeze until firm at least 2 hrs.
  3. Make the Meringue : Whip the egg whites and cream of tartar in a large bowl with a mixer on high speed until foamy, about 2 min. Gradually beat in the sugar in high speed until the whites are glossy and hold stiff peaks.
  4. Now remove the top layer of the plastic wrap, then invert the cake onto a parchment-lined baking sheet. Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shapped too slightly thicker than the sides. Form swirly peaks in the meringue using the back of the spoon. Freeze for at least 3 more hrs.
  5. Preheat the oven at 500°,bake the cake until the meringue peaks are golden, about 4 min or brown the meringue with a blow torch.
  6. Let the cake soften at room temperature for 5-10 min before serving.

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