Entertaining
The big finale

The big finale

Cookies, ice cream, golden meringue... no one will be able to resist this baked Alaska!

It’s the bomb!

Now here’s a dessert that definitely won’t go unnoticed! Traditionally, baked Alaska is a sponge cake, filled with ice cream and topped with Italian meringue browned right before serving. Super practical, this recipe can be made in advance and stored in the freezer. Just take out when ready to serve and quickly brown the meringue… the perfect end to any meal.

Baked Alaska

Preparation: 30 minutes
Freeze: About 4 hours, 30 minutes
Cost per serving: About $2.30
8 to 10 servings

750 mL (3 cups) vanilla ice cream, softened
250 mL (1 cup) frozen raspberries
125 mL (1/2 cup) roasted pistachios, roughly chopped
1 L (4 cups) raspberry sorbet (homemade or store-bought)
9 or 10 ladyfingers
250 mL (1 cup) raspberry coulis (homemade or store-bought)
3 egg whites
2.5 mL (1/2 tsp) cream of tartar
5 mL (1 tsp) vanilla
125 mL (1/2 cup) sugar

1. Line a 2-litre (8-cup) round-bottomed mixing bowl with plastic wrap. Use a bowl that measures 20 cm (8 in.) in diameter. 2. Mix together the vanilla ice cream, frozen raspberries, and pistachios. 3. Spread half of this mixture along the bottom and sides of bowl. Freeze 15 minutes. 4. Fill bowl with raspberry sorbet. 5. Dip ladyfingers in raspberry coulis just long enough to get them wet, then lay them over the sorbet. 6. Cover and freeze for at least 4 hours. 7. Chill a plate in the freezer. 8. In a bowl, whip egg whites, cream of tartar, and vanilla with electric beater until soft peaks form. Gradually add sugar and continue to beat 2 to 3 minutes, or until stiff peaks form. 9. Unmold the contents of the bowl and place on chilled plate. Carefully remove plastic wrap. Cover with meringue and use a kitchen torch or put it under the grill to toast until golden brown.

What to drink with this baked alaska?

For an unrivalled pairing, serve your baked Alaska with a delicate rosé Port. The Port’s explosive red berry flavours and refreshing palate will highlight the raspberries this recipe calls for. Another succulent suggestion would be to pop open a Quebec-made raspberry-flavoured ice cider. The cider’s rich texture is the perfect contrast to the light and fluffy meringue. Another great local product to stock up on this holiday season is fortified strawberry wine; the wine’s gourmet flavours of strawberry jam and caramel will have all your guests feeling merry and bright.

Cabral Fine Rosé

$14.75

Cabral Fine Rosé

Rosé Port750 mlPortugal
Cabral Fine Rosé

Cabral Fine Rosé

$14.75

Rosé Port750 mlPortugal, Porto/DouroSAQ code : 13858241
  • Grape variety(ies):
  • Tinta barroca, 
  • Tinta roriz, 
  • Touriga Franca, 
  • Touriga nacional
Coteau Rougemont Framboise de Glace Cidre aromatisé

$21.95

Coteau Rougemont Framboise de Glace Cidre aromatisé

Liquorous cider200 mlCanada
Coteau Rougemont Framboise de Glace Cidre aromatisé

Coteau Rougemont Framboise de Glace Cidre aromatisé

$21.95

Liquorous cider200 mlCanada, QuebecSAQ code : 13106429
Ferme Bourdages François 2015

$24.00

Ferme Bourdages François 2015

Fortified strawberry wine375 mlCanada
Ferme Bourdages François 2015

Ferme Bourdages François 2015

$24.00

Fortified strawberry wine375 mlCanada, QuebecSAQ code : 11833657

Did you know?

The meringue acts as a sort of insulator, preventing the ice cream from melting when heated. The delicious contrast between the hot meringue and cold ice cream is what makes this such an iconic, crowd-pleasing dessert.

DISCOVER OUR FOOD-WINE PAIRING IDEAS FOR HOSTING DURING THE HOLIDAYS:

+PARTY TIME!
+THROWBACK HAPPY HOUR
+IT’S DINNERTIME!
+GOURMET SALAD
+A VERY VEGGIE XMAS

 

Photos: Ariel Tarr

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