Best 7 Black And White Baked Alaska Recipes

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**Indulge in a Culinary Symphony of Black and White: A Journey Through Baked Alaska's Frozen Delights**

Prepare to embark on a culinary adventure like no other as we delve into the realm of Black and White Baked Alaska. This iconic dessert, a symphony of contrasting flavors and textures, has captivated taste buds for generations. Picture a luscious dome of velvety chocolate ice cream, enveloped in a delicate meringue blanket, perched atop a crisp cookie base. The dramatic presentation of this frozen masterpiece is only surpassed by its exquisite taste.

Our journey will take us through a collection of Black and White Baked Alaska recipes, each offering a unique interpretation of this classic. From the traditional combination of chocolate and vanilla ice cream to daring flavor pairings like salted caramel and peanut butter, these recipes will ignite your creativity and leave you craving more.

Let's begin our exploration with the Classic Black and White Baked Alaska, a timeless recipe that showcases the harmonious balance of chocolate and vanilla. This recipe provides a detailed guide, ensuring that every step, from the preparation of the ice cream base to the delicate torching of the meringue, is executed with precision.

Next, we'll venture into the realm of Salted Caramel Peanut Butter Baked Alaska. This recipe tantalizes the taste buds with a luscious salted caramel ice cream center, enveloped in a creamy peanut butter filling and topped with a torched meringue. The combination of sweet, salty, and nutty flavors creates an unforgettable taste experience.

For those seeking a fruity twist, the Raspberry Swirl Black and White Baked Alaska is a delightful choice. This recipe incorporates a vibrant raspberry swirl into the chocolate ice cream, adding a burst of tartness that perfectly complements the rich chocolate and vanilla flavors. The final touch of torched meringue adds a touch of elegance and a crispy texture.

Finally, we'll explore the innovative Lavender Honey Baked Alaska. This recipe takes a unique approach by infusing the ice cream base with fragrant lavender and sweet honey. The result is a sophisticated dessert that captivates the senses with its aromatic and floral notes. The lavender honey ice cream is paired with a classic vanilla ice cream and topped with a golden meringue, creating a visually stunning and utterly delicious treat.

As you embark on this culinary adventure, remember to let your creativity shine. Experiment with different flavor combinations, toppings, and presentations to create your own unique Black and White Baked Alaska. This dessert is a blank canvas, waiting for you to paint your culinary masterpiece.

Let's cook with our recipes!

BAKED ALASKA



Baked Alaska image

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. I like cherry-burgundy ice cream!

Provided by shirleyo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 11h

Yield 16

Number Of Ingredients 8

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
½ teaspoon almond extract
8 egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Steps:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Nutrition Facts : Calories 330 calories, Carbohydrate 53.1 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 315.1 mg, Sugar 44 g

BAKED ALASKA



Baked Alaska image

This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 12

1 quart vanilla ice cream, softened
2 eggs
3 tablespoons plus 5 teaspoon water, divided
1/2 teaspoon vanilla extract
1-1/4 cups sugar, divided
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted

Steps:

  • Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.

BLACK-AND-WHITE BAKED ALASKA



Black-and-White Baked Alaska image

Categories     Chocolate     Egg     Dessert     Bake     Almond     Vanilla     Bon Appétit

Number Of Ingredients 11

For almond meringue disks
3 large egg whites
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup sliced almonds, toasted, ground
Chocolate Sorbet
For vanilla meringue
6 large egg whites
1/2 vanilla bean, split lengthwise
1 cup sugar
Nonstick vegetable oil spray

Steps:

  • Make almond meringue disks:
  • Preheat oven to 250°F. Line 2 large baking sheets with parchment paper. Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment. Turn parchment over on baking sheet (circles should show through).
  • Using electic mixer, beat whites in medium bowl until soft peaks form. Scrape seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Fold in ground almonds. Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick.
  • Bake meringue disks 1 hour. Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer. Cool meringues on baking sheets. Carefully peel meringues off parchment.
  • Arrange 8 meringues on clean baking sheet; top each with second meringue. Top each stack with scoop of sorbet (don't press; disks are fragile). Cover with foil; freeze while making vanilla meringue or up to 2 days.
  • Make vanilla meringue
  • Using electric mixer, beat whites in large bowl until soft peaks form. Scrape in seeds from vanilla bean. Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes. Transfer 1/3 meringue to pastry bag fitted with medium star tip.
  • Place 1 dessert on work surface (keep remaining desserts in freezer). Pipe meringue over sorbet. covering completely. Return to freezer. Repeat with remaining desserts, adding more meringue to pastry bag as needed. Freeze until meringue is firm, at least 2 hours and up to 2 days.
  • Preheat oven to 500°F. for 30 minutes. Spray large baking sheet with non-stick spary. Transfer desserts to prepared sheet. Bake until meringue is just tinged with brown, no longer than 2 minutes.

BAKED ALASKA



Baked Alaska image

Provided by Nancy Fuller

Categories     dessert

Time 5h50m

Yield 6 servings

Number Of Ingredients 15

One Bowl Brownies, recipe follows, cooled completely
2 pints peanut butter swirl ice cream, softened (any kind will work)
3 large egg whites
6 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
Nonstick spray, for spraying foil
2 sticks (1 cup) unsalted butter, melted
1 1/4 cups unsweetened cocoa powder
1 1/4 cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Lift the One Bowl Brownies out of the pan using the overhanging foil. Use a 9-inch stainless steel bowl to cut out a circle; reserve the circle.
  • Completely line the same 9-inch bowl with plastic wrap, leaving a 6-inch overhang around the edge. Scoop the softened ice cream into the bowl and use a rubber spatula to smooth it down. Carefully lift the brownie round with a flat spatula and place on top of the ice cream. If it breaks, that's ok, just use the brownie pieces to fill in the gaps. Fold the plastic wrap over the top of the brownie and place in the freezer until solid, 4 hours. Place a marble slab in the freezer to chill. (If you don't have a marble slab, place a baking sheet lined with foil in the freezer; it works just as well.)
  • When ready to serve, place a small saucepan of water over medium heat and bring to a simmer. Add the egg whites to the bowl of a stand mixer, and then place the bowl over the simmering liquid, making sure the bottom of the bowl does not touch the hot water. Whisk until the egg whites are frothy, then add the sugar a tablespoon at a time, whisking well after each addition. Whisk in the cream of tartar. Keep whisking the eggs over the heat until the sugar has dissolved and the egg whites are warm, 2 to 3 minutes. Move the bowl to the stand mixer fitted with the whisk attachment. Beat until stiff, glossy peaks form, 8 to 10 minutes. Beat in the vanilla and mix until combined.
  • Remove the bowl with the ice cream from the freezer. Unwrap the top of the plastic wrap, pop the molded ice cream/brownie out of the bowl and place it brownie-side down on the chilled marble slab. Remove the plastic wrap. Completely cover the ice cream and brownie with the meringue, making sure to seal the edges on the chilled slab. Bring the baked Alaska out to your guests, set it on the table and use a kitchen torch to brown the meringue!
  • Preheat the oven to 325 degrees F; line a 13-by-9-inch cake pan with foil and leave a 2-inch overhang on all sides. Spray with nonstick spray.
  • Add the butter to a medium glass bowl and melt in the microwave. Add the cocoa, granulated sugar and brown sugar, and stir vigorously until the mixture is smooth. Stir in the eggs one at a time, stirring well until mixed in completely after each addition. Add the flour, salt and vanilla extract and again stir vigorously until the batter is well combined.
  • Pour the batter into the prepared pan and smooth down and even the top. Bake until a cake tester inserted in the center of the brownie comes out clean with just a few crumbs, 30 minutes. Let cool completely.

BAKED ALASKA



Baked alaska image

Make this retro dessert for a festive get-together. With ice cream, fluffy meringue and sponge cake, it's a showstopper - and it's easier to make than it looks

Provided by Esther Clark

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

115g salted butter, softened, plus extra for the tin
115g caster sugar
1 tsp vanilla bean paste
2 large eggs
115g self-raising flour
1 lemon, zested
1-2 tbsp milk
3 large egg whites
175g caster sugar
1 tsp white wine vinegar
700ml raspberry ripple, strawberry or vanilla ice cream
100g raspberry jam

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
  • Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
  • Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.44 milligram of sodium

BAKED ALASKA RECIPE BY TASTY



Baked Alaska Recipe by Tasty image

Here's what you need: vanilla ice cream, strawberry ice cream, chocolate ice cream, butter, sugar, eggs, cake flour, milk, baking powder, salt, vanilla extract, egg whites, sugar, cream of tartar, vanilla extract

Provided by Alix Traeger

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

1 pt vanilla ice cream, softened
2 pt strawberry ice cream, softened
2 pt chocolate ice cream, softened
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
  • Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
  • Preheat the oven to 350˚F (180˚C).
  • In a bowl, add the eggs and sugar and whisk until well combined. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
  • Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
  • Add the baking powder, salt, and vanilla extract and whisk until well combined.
  • Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
  • Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
  • Bring a pan of water to a simmer over medium heat.
  • Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
  • Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
  • Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
  • Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it's fully coated.
  • Using a kitchen torch, brown the peaks of meringue.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 852 calories, Carbohydrate 105 grams, Fat 41 grams, Fiber 1 gram, Protein 16 grams, Sugar 75 grams

BLACK HOLE BAKED ALASKA



Black Hole Baked Alaska image

Space is dangerous, but also beautiful... and NOW, thanks to this next recipe, it can be delicious as well! So I'm going to get real with you, I got a little sneaky with this recipe... I've made about a gazillion homemade chocolate cakes in my life, but this time I just wasn't in the mood. So I opted for a store-bought fudge bundt cake! Since the recipe calls for freezing the cake, I think the store bought version actually tastes better ':/ Confessions aside, there was no cheating on the showstopper of a dessert. It's just a simple decorated disc of heavenly chocolate resting on top of this traditional Baked Alaska like a halo from space!

Provided by ChristineMcConnell

Categories     Dessert

Time 2h42m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 9

1 cup lavender, chocolate melts (two shades of color)
edible gold glitter
fudge bundt cake (store-bought)
banana split ice cream (I used Ben and Jerry's, but you can use any flavor)
2 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
4 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • For the Black-Hole Chocolate Disc:.
  • In addition to the chocolate melts, you will need an airbrushing machine and edible colors, as well as parchment paper.
  • Melt chocolate in two pots until completely liquid. Place a circle of parchment on a turn table and pour the darker shade first. Pour the remaining color on top in design of your choosing and use an offset, narrow spatula to create a galaxy design by making spiraled swiping motions from the inside out. Once done, allow to set in a cool room for one hour. Once the chocolate is set, remove from parchment sheet and rest on something with a hole in the center and using a hot blade, cut out a hole in the center. Smooth edges with your finger.
  • Mix various galactic colors in an airbrush machine and paint your black hole. I made mine darkest on the outer edges and lightest near the center.
  • For the Meringue:.
  • In a stand mixer, beat egg whites, salt and cream of tartar until soft peaks form. Drizzle in sugar and vanilla and beat until stiff peaks form.
  • Cut off the top of the fudge bundt cake and scoop a layer of your chosen ice cream on top of the ring making sure to leave the hole in the middle. Coat with meringue and torch. Once done chill in freezer until ready to serve. just before serving place the chocolate black hole topper onto the frozen dessert. Serve.

Nutrition Facts : Calories 29.6, Sodium 86.5, Carbohydrate 6.4, Sugar 6.4, Protein 0.9

Tips:

  • Use fresh, ripe fruit for the filling. This will ensure that your Baked Alaska is bursting with flavor.
  • Make sure the ice cream is very cold before assembling the Baked Alaska. This will help to prevent the ice cream from melting too quickly.
  • Work quickly when assembling the Baked Alaska. The meringue should be applied to the ice cream while it is still cold, and the Baked Alaska should be placed in the freezer as soon as it is assembled.
  • If you are using a kitchen torch to brown the meringue, be sure to hold the torch at a safe distance from the Baked Alaska. You don't want to burn the meringue.
  • Serve the Baked Alaska immediately after it is made. This is when it is at its best.

Conclusion:

Black and White Baked Alaska is a classic dessert that is sure to impress your guests. It is a delicious and visually stunning dessert that is perfect for any special occasion. With a little planning and effort, you can easily make this dessert at home.

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