Baked Alaska?

anyone know how to make a good baked alaska?

I'm not sure if this is a standard recipe for a baked Alaska, but this is a recipe I used when I was in culinary school.

Basic parts:
Vanilla sponge
Ice cream
Italian meringue

Optional:
Raspberry sauce
Fresh blackberries/fruit

Vanilla Sponge Cake

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (unsalted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

Beat eggs in large mixing bowl with paddle attachment for 4 minutes.

Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

Pour into two sheet pans, coated with cooking spray and lined with parchment paper.

Bake at 325, until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Italian Meringue

2 cups sugar
1/2 cup water
8 large egg whites
1 tbsp vanilla extract

Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240??F).

Meanwhile, place the egg whites and vanilla extract in the bowl of an electric mixer, fitted with the wire whip attachment.

When the sugar syrup has reached approximately 230??F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.

When the sugar syrup reaches 240??F, pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.

Blackberry Cabernet Sorbet

1 pound blackberries (fresh is best, frozen is ok)
1 cup Cabernet Sauvignon
1/2 cup sugar
1 teaspoon lemon juice

Puree the blackberries, then put the mixture through a sieve to remove the seeds.

Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved.

Freeze according to the directions for your ice cream machine, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch.

White Chocolate Raspberry Gelato

2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar

In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.

In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.

Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm.

Assembling the Baked Alaska:

1) Line your molds with Saran Wrap. I made mini Baked Alaskas, so I used small dome-shaped bowls. But, you can also make a larger version using a larger bowl. The Saran Wrap enables you to remove the ice cream from the molds after they set up in the freezer.

2) Fill each mold halfway up with Blackberry Cabernet sorbet. Fill up the remaining half of the mold with the gelato.

3) Place the molds in the freezer until the ice cream hardens.

4) Cut your sponge cake into circles that match the diameter of the bottom of the molds.

5) Remove the molds from the freezer and press the sponge cake into the bottom of each mold.

5) Remove the molds from the freezer and using a piping bag or a rubber spatula, apply the meringue to the outside of each dome.

6) Using a hand torch, lightly brown the outside of the meringue until it reaches a golden brown.

7) Take warm brandy and ladle it over the top of the baked Alaska. Then, light it on fire.

8) Enjoy! 🙂

Lol It's basically a cake filled with ice cream, topped with meringue. You can either torch it, bake it off briefly in the oven, or light it on fire (with some type of alcohol).