Best 3 Holiday Baked Alaska Recipes
**Holiday Baked Alaska: A Symphony of Flavors and Texture**
Indulge in the ultimate festive dessert experience with our Holiday Baked Alaska. This iconic dish combines the richness of a creamy ice cream center, the воздушность of a sponge cake base, and the delicate crispness of a meringue topping, resulting in a symphony of flavors and textures that will leave you and your guests in awe. With our detailed recipes, you'll master the art of creating this culinary masterpiece, whether you prefer a classic version or a creative twist. From the perfect sponge cake to the luscious ice cream filling and the secrets of achieving a perfectly browned meringue, we guide you through each step, ensuring a successful and memorable holiday dessert. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will produce a dessert that is as visually stunning as it is delicious.
HOLIDAY BAKED ALASKA
Top a brownie base with three flavors of ice cream and a heavenly meringue for an easy holiday dessert that will truly wow the crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h30m
Yield 16
Number Of Ingredients 14
Steps:
- Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
- Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
- Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
- In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
- When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
- With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
- Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
- Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.
Nutrition Facts : Calories 630, Carbohydrate 82 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 66 g, TransFat 1 g
HOLIDAY BAKED ALASKA
With a gingersnap crust, minty ice cream filling and airy meringue topping, this treat is deliciously different. Chill for a day and bake just before serving.-Carole Halling, Batavia, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cookie crumbs, butter, brown sugar and cinnamon; set aside 1/3 cup. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Refrigerate for 30 minutes., Meanwhile, combine ice cream, schnapps and reserved crumbs; spoon into crust. Freeze overnight or until firm., In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 10 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved. Spread meringue over ice cream, sealing to edges of crust., Bake at 400° for 2-5 minutes or until meringue is lightly browned. Serve immediately.
Nutrition Facts : Calories 452 calories, Fat 18g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 295mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 7g protein.
HOLIDAY BAKED ALASKA
Top a brownie base with three flavors of ice cream and a heavenly meringue for an easy holiday dessert that will truly wow the crowd.
Categories Dessert
Time 8h30m
Yield 16
Number Of Ingredients 14
Steps:
- Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
- Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
- Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
- In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
- When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
- With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
- Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
- Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve.
Nutrition Facts : Calories 630, Carbohydrate 82 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 66 g, TransFat 1 g
Tips:
- To make sure the ice cream is firm enough to handle, freeze it for at least 6 hours, or overnight.
- When assembling the Baked Alaska, work quickly so that the ice cream does not start to melt.
- If you are using a kitchen torch, be careful not to hold it too close to the Baked Alaska, or you will burn the meringue.
- To create a more dramatic presentation, you can drizzle the Baked Alaska with chocolate sauce or caramel sauce before serving.
Conclusion:
Baked Alaska is a classic dessert that is sure to impress your guests. With its creamy ice cream center, fluffy meringue topping, and toasted outer shell, it is a delicious and visually stunning treat. By following the tips in this article, you can create a Baked Alaska that is perfect for any special occasion.
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