Get ready to embark on a culinary adventure that defies the laws of dessert physics! This Baked Alaska with Raspberry Sorbet Lime Ice Cream is not just a dessert—it's a show-stopping masterpiece that will transform your kitchen into a gourmet wonderland. Imagine a perfect harmony of cool, creamy ice cream nestled within a golden-brown meringue shell, creating a dramatic temperature and texture contrast that will leave your guests absolutely speechless. Whether you're looking to impress at a dinner party or simply treat yourself to an extraordinary dessert experience, this recipe is your ticket to culinary stardom!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pint raspberry sorbet
- 1 pint lime ice cream
- 1 sponge cake
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Remove the raspberry sorbet and lime ice cream from the freezer and allow to soften slightly for about 10 minutes.
- Prepare a 9-inch sponge cake base by trimming it to create a neat, even circular shape that will serve as the foundation for the dessert.
- Line a round baking sheet with parchment paper and place the sponge cake at the center.
- Using a large spoon, carefully layer the softened raspberry sorbet first, spreading it evenly across the cake base to create a smooth first layer.
- Gently spread the lime ice cream on top of the raspberry sorbet, ensuring a clean and even distribution.
- Place the cake with layered ice creams into the freezer for at least 2 hours to completely firm up and set the layers.
- When ready to serve, prepare the meringue by separating egg whites into a clean, dry mixing bowl.
- Add cream of tartar to the egg whites and begin whisking at medium speed until soft peaks form.
- Gradually add granulated sugar while continuing to whisk, increasing speed to high until stiff, glossy peaks develop.
- Fold in vanilla extract gently to incorporate without deflating the meringue.
- Remove the ice cream-topped cake from the freezer and quickly cover completely with the meringue, creating decorative peaks and swirls.
- Preheat the oven to 500°F (260°C) or prepare a kitchen blowtorch.
- If using an oven, place the meringue-covered cake in the hot oven for 3-4 minutes until meringue turns golden brown and peaks are caramelized.
- If using a blowtorch, carefully brown the meringue surface, moving constantly to create an even golden color.
- Serve immediately after browning to maintain the contrast between the crisp meringue and cold ice cream layers.
Tips
- Temperature is Key: Ensure your ice cream is perfectly frozen before adding the meringue to prevent melting.
- Meringue Magic: Use room temperature egg whites for the fluffiest, most stable meringue.
- Whisk with Precision: When making meringue, make sure your bowl is completely clean and free from any oil or fat.
- Quick Browning Technique: Whether using an oven or blowtorch, work quickly to create that perfect golden exterior without melting the ice cream.
- Serve Immediately: This dessert is best enjoyed right after browning to maintain the dramatic hot-and-cold contrast.
- Make-Ahead Tip: You can prepare the ice cream layers and cake base a day in advance, adding the meringue just before serving.
- Equipment Matters: A kitchen blowtorch provides more controlled browning, but a hot oven works well too.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
