Imagine a dessert so spectacular, it defies the laws of culinary physics - where ice-cold vanilla ice cream miraculously survives inside a blazing hot oven, wrapped in a cloud-like meringue! The Baked Alaska Saint Pierre is not just a dessert; it's a theatrical performance on a plate that will leave your guests absolutely spellbound. This classic French delicacy combines the elegance of a perfectly baked meringue, the richness of vanilla ice cream, and the dramatic flair of a tableside rum flambe that transforms an ordinary meal into an unforgettable gastronomic experience.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 sponge cake
- 4 cups vanilla ice cream
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup rum
Instructions
- Prepare the base by placing the sponge cake on a large, freezer-safe serving platter. Ensure the platter can fit in your freezer.
- Soften the vanilla ice cream slightly at room temperature for about 5 minutes to make it easier to shape.
- Carefully mold the softened ice cream into a dome shape directly on top of the sponge cake, leaving a small border around the edges.
- Place the cake and ice cream in the freezer for at least 30 minutes to firm up completely. This will help maintain the ice cream's shape during baking.
- Preheat the oven to 500°F (260°C). Prepare a meringue by separating egg whites into a clean, dry mixing bowl.
- Add cream of tartar to the egg whites and begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add sugar while continuing to beat the egg whites, increasing to high speed until stiff, glossy peaks form and the meringue is thick and stable.
- Remove the cake and ice cream from the freezer and quickly cover the entire surface completely with the meringue, ensuring no ice cream is exposed.
- Create decorative peaks and swirls in the meringue using the back of a spoon or a spatula for an elegant finish.
- Carefully place the meringue-covered dessert into the preheated oven and bake for 3-5 minutes, watching carefully until the meringue turns golden brown.
- Remove from the oven and let cool for 2-3 minutes.
- Warm the rum slightly and carefully pour over the Baked Alaska at the table, then ignite with a long match or kitchen torch for a dramatic presentation.
- Serve immediately, cutting into wedges and ensuring each serving has cake, ice cream, and meringue.
Tips
- Freeze is Your Friend: Ensure your ice cream dome is rock-solid before adding meringue to prevent melting.
- Meringue Matters: Use room temperature egg whites and beat them to stiff peaks for the most stable meringue.
- Speed is Crucial: Work quickly when covering the ice cream to maintain its frozen state.
- Oven Timing is Everything: Watch the meringue closely - you want golden brown, not burnt!
- Presentation Tip: Use a kitchen torch for more controlled browning if you're nervous about oven timing.
- Rum Selection: Choose a high-quality rum for the most impressive flambe effect.
- Serve Immediately: This dessert is best enjoyed right after preparation to maintain its dramatic temperature contrast.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 80mg
