Description
Delicious Strawberry Baked Alaska with layers of ice cream and meringue, perfect for a refreshing dessert.
Ingredients
Scale
- 4 cups (about 960 ml) Strawberry Ice Cream, store-bought or homemade
- 1 cup (240 ml) fresh strawberries, sliced
- 2 cups (480 ml) Coconut Ice Cream, store-bought or homemade
- 2 cups (480 ml) Blueberry Ice Cream, store-bought or homemade
- 1/4 cup (50 g) granulated sugar
- 2 tsp (10 ml) fresh lemon or lime juice
- Swiss Meringue (recipe used for coating)
- 1/4 cup (60 ml) Kirschwasser, optional for flambéing
Instructions
- Step 1: In a small bowl, combine sliced strawberries, granulated sugar, and fresh lemon or lime juice. Cover the bowl to keep out particles and let sit for 2 hours at room temperature. This allows the strawberries to soften and release their juices. If berries become too juicy, drain excess liquid by resting them in a fine mesh sieve for 10 minutes before use.
- Step 2: Line a 9-inch Pullman loaf pan with parchment paper. Start by layering strawberry ice cream evenly on the bottom, then spread a layer of the macerated strawberries on top. Repeat this layering two more times, alternating strawberry ice cream and macerated strawberries, ensuring each layer is even and smooth for a nice presentation.
- Step 3: Run a knife through the layers to evenly distribute and smooth the surface. Place the pan in the freezer for at least 1 hour to firm up the layers before adding the next ice cream layer.
- Step 4: After the strawberry layers have firmed, add an even layer of coconut ice cream on top. Smooth it carefully, then freeze again for 1 hour. This helps to keep layers distinct and prevents mixing.
- Step 5: Finally, add the blueberry ice cream layer, smoothing to cover completely. Cover the pan and freeze until the entire layered ice cream mold is firm and set, at least 1 hour or more.
- Step 6: To release, warm the outside of the loaf pan by running a hot wet towel over it for about 30 seconds. Invert the pan onto a serving plate to remove the ice cream mold. Using a piping bag fitted with a decorator tip, completely cover the ice cream with Swiss meringue. Ensure the meringue is spread thoroughly for stability.
- Step 7: Place the meringue-coated Baked Alaska back in the freezer for at least 1 hour to set before serving.
- Step 8: For flambé, gently warm the Kirschwasser, ignite it carefully, and drizzle over the meringue covered dessert. Alternatively, use a kitchen torch to brown the meringue surface by moving the flame continuously for 1–2 minutes until toasted evenly.
Notes
- Room Temperature: Store covered in an airtight container up to 2 days, avoiding sunlight to preserve texture and flavor.
- Refrigeration: Store in an airtight container, up to 5 days, keeping the meringue intact and ice cream firm.
- Freezing: Wrap securely in plastic wrap and place in freezer container for up to 2 months. Thaw in the refrigerator before serving to maintain layered structure.
- If ice cream is hard to spread, leave it at room temperature for 10 minutes to soften before layering for smoother application.
- Ensure all mixing bowls and tools for meringue are grease-free to achieve firm and stable meringue peaks.
- Use a hot wet towel on the loaf pan sides before inverting to facilitate clean release of layers.
- If meringue does not brown with flambé, use a kitchen torch to caramelize evenly for 1–2 minutes.
- Even layering and smoothing of ice cream and strawberries improves cutting and presentation quality.
Nutrition
- Serving Size: 1 slice
- Calories: Not explicitly provided
- Sugar: Not explicitly provided
- Sodium: Not explicitly provided
- Fat: Not explicitly provided
- Saturated Fat: Not explicitly provided
- Unsaturated Fat: Not explicitly provided
- Trans Fat: Not explicitly provided
- Carbohydrates: Not explicitly provided
- Fiber: Not explicitly provided
- Protein: Not explicitly provided
- Cholesterol: Not explicitly provided