Recipe by Malky and Yossi Levine

Flaming Baked Alaska

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Flaming Baked Alaska
Dairy Dairy
Hard Hard
4 Servings
Allergens

Contains

- Egg - Tree nuts - Gluten - Wheat - Dairy
3 Hours
Diets
- Vegetarian - Pescatarian

The queen of ice cream cakes, a baked Alaska, is an extravaganza. Ice cream set on a bed of soft cake (or in this cake, fudgy brownie), covered by a fluffy blanket of meringue… Finally, with a healthy dose of high-proof alcohol, you can set the whole dessert on fire. End the night in a blaze of glory!

Ingredients

Brownie Layer

  • 1/2 cup all-purpose flour, such as Glicks

  • 1/2 cup margarine or butter, melted

Meringue

  • 4 egg whites

  • 1/4 teaspoon cream of tartar

  • 1 heaping cup granulated sugar

Assembly

  • 1 (16-ounce) container ice cream, any flavor

For Serving

You Will Also Need

  • kitchen torch

Directions

Prepare the Brownie Layer

1.

Preheat oven to 325 degrees Fahrenheit. Line the bottom of an eight-inch baking pan with Gefen Parchment Paper, letting it hang over two sides of the pan. (Alternatively, you can use a four-inch round baking pan.)

2.

In a bowl, beat the eggs, hazelnut spread, brown sugar, and vanilla extract until smooth, about two minutes. With the mixer on low speed, add the flour and mix in the melted margarine or butter.

3.

Spread the batter evenly in the prepared pan. Bake 35–40 minutes.

4.

Let cool in the pan for about two hours. Use a round cookie cutter or the lid of the ice cream container to cut out a large brownie circle. This will be the base of your dessert.

Prepare the Meringue

1.

Beat the egg whites and cream of tartar on medium high speed until foamy and opaque, about two minutes. Increase the speed to high and add the granulated sugar, about two tablespoons at a time, until it’s all added and the meringue is glossy and stiff, two to three minutes. Set aside.

Assemble

1.

Cut and remove the container from around the ice cream. Place ice cream over the brownie, wider part down.

2.

Using a spatula or spoon, spread a one-to-two-inch-thick layer of meringue all over the ice cream and brownie, covering them completely. (Alternatively, you can use a piping bag fitted with a decorating tip to pipe other designs over the ice cream and brownie.)

3.

Using a kitchen torch with a medium flame, toast the meringue until lightly browned all over.

4.

Light the dessert on fire: In a small saucepan over low heat, warm the vodka or rum just until you can smell its vapors, about one minute. Remove from the heat. (Alternatively, you can microwave it for one minute.)

5.

Using the kitchen torch or a long lighter, set the alcohol on fire and immediately pour it carefully over the toasted meringue.

6.

Once the alcohol has burned off (this will take about one minute) and your guests have been adequately impressed, use a warm knife to slice the baked Alaska into wedges and serve immediately. You can blow the flames out at any point.

Notes:

Prep ahead: You can assemble the baked Alaska in advance and store it in the freezer until ready to use (let defrost 15–20 minutes before serving). You can torch the meringue either before freezing or right before serving. To wrap the baked Alaska for the freezer, place it in a deep round baking pan and cover with a second deep round baking pan. Wrap with plastic wrap to seal.

Recipe tags

Alaska alcohol cake centerpiece fire flaming ice cream cake meringue showstopper Yossi and Malky Levine
Flaming Baked Alaska

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