Amazingly delicious Baked Alaska

There is always one certainty when Jordan and I visit Maine: we will eat well.  This past weekend was no exception.  Here is our dessert, Baked Alaska. It was amazing and the only disappointment was that due to the ice cream I could not bring any back to Connecticut with us.  

Baked Alaska

Ingredients:

For the Ice Cream Cake:

1 brownie boxed mix, made as directed for 9 X 12 inch dish
1 gallon vanilla ice cream, softened (you can use different ice cream flavor)

For the Meringue:
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

Directions:

Make brownies from box mix.



 

Make the ice cream cake: Using a spring form pan, layer softened ice cream on bottom of pan. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, cut out brownie to completely cover ice cream. We used the bottom of the spring form pan to trace the brownie piece. Re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes but up to 1 week.

Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.



Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Immediately put in hot oven or freeze for at least 3 more hours.

Preheat the oven to 400 degrees. Bake the cake until the meringue peaks are golden, about 7 minutes. Serve immediately garnished with chocolate fudge and raspberries. Freeze any leftover.

The name Baked Alaska originated at Delmonico's Restaurant in New York City in 1876, and was created in honor of the newly acquired territory of Alaska. An Englishman (George Sala) who visited Delmonico's in the 1880s said: "The 'Alaska' is a baked ice....The nucleus or core of the entremet is an ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander."  We ate at Delmonico's not so long ago so I felt the need to put this in.