MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Baked Alaska
Categories: I scream, Cake, Desserts
Yield: 11 servings

3 pt Chocolate ice cream
3 pt Cherry or strawberry ice
- cream
12 oz Store-bought loaf pound cake
+=OR=+
1 Homemade loaf pound cake; in
- 1/2" thick slices
6 lg Egg whites; room temp
1/8 ts Cream of tartar
1/4 ts Vanilla extract
pn Salt
1 c Granulated sugar

Line the inside of a 9" (3-quart) mixing bowl with
plastic wrap, leaving a few inches of overhang on all
sides. Let the chocolate ice cream soften at room
temperature for 15 minutes, then spoon it into the
prepared bowl. Use a rigid spatula or wooden spoon to
spread the ice cream into an even layer at the bottom of
the bowl, packing it slightly so it’s dense. Freeze
until the ice cream is firm to the touch, at least 1
hour.

Remove the cherry ice cream from the freezer and soften
at room temperature for 15 minutes, then spoon it onto
the refrozen chocolate ice cream. Spread it into an even
layer, leaving 1/2" at the top of the bowl. (You may
have some ice cream left in the container.) Working
quickly, arrange the pound cake slices on top, cutting
them to fit so the entire surface of the ice cream is
covered. Fold the overhanging plastic wrap over the cake
and freeze for at least 3 hours, and up to 72 hours.

At least 3 hours before you plan to serve the baked
Alaska, make the meringue: Place the egg whites and
cream of tartar in the bowl of a stand mixer fitted with
the whisk attachment. (Alternatively, you could also use
a hand mixer.) Whisk the egg whites on medium-high until
frothy and doubled in volume, about 1 minute. Add the
vanilla and salt, and then, with the mixer running,
gradually pour in the sugar. Increase the speed to high
and whisk until stiff peaks form.

Line a sheet pan with parchment paper. Pour about 1 inch
of warm water into a very large mixing bowl (larger than
the bowl used for the baked Alaska.) Place the cake bowl
in the water for 15 seconds, then lift the plastic to
release it and invert the ice cream cake onto the sheet
pan. Remove and discard the plastic wrap.

Using a spatula or a piping bag, spoon or pipe the
meringue onto the baked Alaska to create spiky peaks,
covering the sides entirely. (Be sure not to leave any
spots exposed.) Freeze uncovered for at least 2 hours,
until the meringue is firm to the touch.

Heat the oven to 450ºF/232ºC and place a rack in the
middle. With the cake still on the sheet pan, bake for 3
to 5 minutes, watching carefully, until parts of the
meringue are lightly browned. (You can also use a
kitchen blowtorch for this step.) Use two large spatulas
to transfer the baked Alaska to a serving platter, then
set it on the counter for up to 10 minutes to defrost
slightly for easier slicing. Slice the baked Alaska into
wedges using a large, sharp knife, and wiping the blade
in between cuts for clean slices. Use a pie server or
spatula to remove the slices, and serve immediately.

By: Lidey Heuck

Yield: 10 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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