About the Recipe
For an extraordinary dessert experience, a gluten-free Baked Alaska presents a captivating and fiery treat that is sure to impress both guests and hosts. This culinary masterpiece is a delightful symphony of flavors and textures that showcases the artistry of dessert making.
At its heart lies a dome of velvety, frozen ice cream, customizable in a range of flavors from classic vanilla to adventurous options like raspberry ripple or rich chocolate fudge. This ice cream is delicately perched atop a soft, spongey gluten-free cake base, often crafted with almond flour or coconut flour, providing a light yet satisfying foundation for the dessert.
The magic truly unfolds when the entire assembly is enveloped in a dramatic, toasted meringue. This meringue, made from egg whites and sugar, is whipped to perfection to achieve rigid, airy peaks that not only enhance the visual appeal but also serve a crucial functional role. They act as an insulator, safeguarding the ice cream from melting too quickly during the cooking process.
The enchantment of Baked Alaska reaches its zenith when the meringue is subjected to a swift browning process. This can be executed using a kitchen torch for a more theatrical presentation or by placing it in a hot oven for a brief period. This technique creates a beautifully caramelized exterior that contrasts with the coolness of the ice cream hidden within.
As a result, a delightful interplay of textures and temperatures emerges, wherein the frigid, creamy ice cream harmoniously contrasts with the warm, fluffy marshmallow-like meringue. When one takes a bite, they experience the initial chill of the ice cream, followed by the airy lightness of the meringue, culminating in the satisfying softness of the gluten-free cake.
This dessert not only tantalizes the taste buds but also provides a visual spectacle, making it an ideal centerpiece for any gathering or special occasion. The combination of flavors and the dramatic presentation ensure that Baked Alaska, especially in its gluten-free form, remains a timeless favorite that can be enjoyed by everyone, regardless of dietary restrictions.
Ingredients
For the Ice Cream Cake:
Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
Brownies
For the Meringue:
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar
Preparation
Make the ice cream cake
Coat a 3-quart metal bowl with vegetable oil. Line the bowl with plastic wrap.
Fill the bowl with scoops of 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 top of the ice cream and press down to close the gaps between scoops and even out the surface.
Remove the plastic wrap, sprinkle the ice cream with wafer crumbs, and re-cover with the plastic wrap, pressing gently. Freeze until set, approximately 30 minutes.
Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs.
Cut the brownies into ½-inch-thick slices and completely cover the ice cream with the slices, trimming as necessary (you will use about two-thirds of the cake).
Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
Make the meringue
In a large bowl, whip the egg whites and cream of tartar on medium-high speed until they become foamy, which should take about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and can form stiff peaks.
Remove the top layer of plastic wrap and invert the cake onto a parchment-lined baking sheet. If necessary, let the cake stand upside down until it slips out. Remove the remaining plastic wrap and cover the ice cream completely with the meringue, ensuring that the dome-shaped top is slightly thicker than the sides. Use the back of a spoon to create swirly peaks in the meringue. Freeze the cake for at least 3 more hours.
Preheat the oven to 500 degrees Fahrenheit. Bake the cake until the meringue peaks are golden brown, which should take about 4 minutes. Alternatively, you can brown the meringue using a blowtorch. Allow the cake to soften at room temperature for 5 to 10 minutes before slicing. If you have any leftovers, freeze them.
On medium speed, beat the egg whites until they become frothy, which should take about 2 minutes. On medium-high speed, gradually beat in the sugar in a steady stream until stiff peaks form, which should take approximately 5 to 6 minutes. On low speed, beat in the extract and salt. In a separate large bowl, whip the three egg whites on high speed using an electric mixer. As soon as the mixture starts to look foamy, gradually add 1/2 sugar and beat for 6 minutes. Then, add salt, followed by granulated sugar. Mix the mixture for 10 minutes.
As the egg white mixture transitions from foamy to white and fluffy, add in the vanilla extract.
Mix just until stiff peaks form.
Notes