I made Baked Alaska for dessert on Easter Sunday. It's a recipe that's been in my box for years. I wasn't sure where it had originally come from, but my copy was a copy of a copy that was cut apart and glued to three sides of two recipe cards. There are four layers. The first starts with a baking a homemade yellow cake about 1/2 inch thick and then cooling it completely in the freezer. The second layer is simply vanilla ice cream cut into 1/2 inch thick slices, placed on top of the cake and put back into the freezer. The third layer is more time consuming. It is a mixture of chocolate chips, milk and marshmellows, melted then cooled to which cool whip is added. This layer is spread on top of the ice cream layer and, you got it, back into the freezer. Lastly, the fourth and top layer, is meringue. The baked part comes after you spread the meringue on top of the chocolate layer, put the 9 x 13 pan inside another 9 x 13 pan and bake in a preheated 450 degree oven until light brown, about 3 minutes or so, after which, you remove the outside pan and put it back in the freezer. This dessert is a lot of monkey business and takes a considerable amount of time to make, but the result is wonderful, not too heavy and your guests will love it. That makes it worth the time, right? I asked my mom where the recipe came from and she told me my Aunt Connie.
2 comments:
it looks AWESOME! I'm guessing that the chocolate-marshmallow-Cool Whip layer isn't part of original Baked Alaska recipes, but I'm sure it tasted wonderful!
I'm sure you are right! :) I think you could just use chocolate ice cream for this layer on top of the vanilla ice cream and save yourself the time. That layer took the longest. The cake layer uses six egg yolks and the merangue uses the six egg whites. I forgot to mention that.
Post a Comment