Making Baked Alaska

So I said I’d get back on posting when my exams are done. As of now,barring any need for remedials, I’m actually free and waiting for the exam results to come out. So to get back on the good graces of my followers, I’m posting up a recipe of a snatzy little dessert that’s darn easy to make and looks impressive to boot. You can make this as individual portions too, but I couldn’t be bothered so I’ve made a big one. I also made this to celebrate my passing off all the 11 stations of my OSCE (Objective Structured Clinical Exam). Alot of ice cream and meringue is never bad when you’re celebrating ;)

Feel free to use any of your favourite flavours of ice cream. You can make this with as little or as many layers as you like.

Baked Alaska:

[Brownie mix or store-bought brownie or sponge cake + ice cream of your favourite flavours]

- Cook the brownie as directed. Set aside to cool

- Take a round shaped container (I’m using my loverrrly coffee mug here) and line it with cling film, leaving tags on the outside.

Take your first flavour of ice cream. I’m using strawberry flavoured one here.

Fill half of the mug with it. Then put the mug into the freezer. Leave for 10 mins

Take your second flavour of ice cream (I’m using tiramisu fudge as my second one).

Fill the cup/container almost to the brim.

Then get your brownie or sponge cake, and cut a circle to fit the cup/container. Put it on top. Freeze overnight.

The next day, put the cup/container briefly in warm water to loosen the ice cream. Pull the tags to get the Alaska out. Invert it onto a plate or a baking tray. Return to freezer while you prepare the meringue.

**OPTIONAL: If you want, you can cover the Alaska with leftover brownies. This will make baking easier because the meringue will have a firm surface to stand on rather than some slippery, melting ice cream.

Meringue:

[ 4 egg whites + 1 cup sugar + 1/4 cup water ]

Take a pan and cook the sugar and water until all the water has dissolved. Then reduce the syrup. This will take around 4-5 minutes. Set the syrup aside to cool.

Take your eggs and separate the yolks from the whites and put into a bowl. Turn on your mixer to medium and whisk the eggs until soft, foamy peaks form.

Then drizzle the syrup and whisk at high speed. Keep whisking until stiff peaks form. Don’t over whisk!

Cover the entire Alaska with meringue to make a complete seal. Return to freezer.

To Bake:

You can either use a blow torch or the good ol’ oven. For oven users, pre-heat your oven for 10 mins at 180 degrees celsius. Then stick your Alaska in it for about 5 minutes, just long enough to brown the meringue.

Take it out of the oven, and either serve immediately or stick it back in the freezer.