Decadent Individual Baked Alaska with Raspberry Sauce
Impress your guests with this show-stopping dessert that's as delightful to prepare as it is to eat! This Individual Baked Alaska features a rich layer of sponge cake topped with your choice of artisanal ice cream, enveloped in a fluffy homemade meringue, and finished with a luscious raspberry sauce and a rich chocolate drizzle. It's a perfect blend of textures and flavors that can be customized to fit any palate. This recipe marries whimsical presentation with deliciousness, making it a fun and creative cooking adventure. Don't hesitate to experiment with different sauces, cake bases, and ice creams to create your signature version of this classic treat!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Bittersweet chocolate
7 ounces (chopped.)
Heavy whipping cream
1 cup (heated to scald.)
Frozen raspberries
1 pint (without syrup.)
Granulated sugar
2 tablespoons (for raspberry sauce.)
Lemon juice
1/2 teaspoon (freshly squeezed.)
Salt
1 pinch (to taste.)
Sponge cake
1 (any flavor, jelly-roll style, baked.)
Ice cream
1 quart (any favorite flavor.)
Egg whites
1/2 cup (warmed to room temperature.)
Granulated sugar
2/3 cup (for meringue.)
Light corn syrup
1/4 cup (for meringue.)
Water
1/4 cup (for meringue.)
Confectioners' sugar
1/4 cup (for dusting.)
Instructions
1
Begin by making the chocolate sauce: Chop the bittersweet chocolate into small pieces and set aside.
2
In a small saucepan, heat the heavy whipping cream over medium heat until just scalded, then pour it over the chopped chocolate. Allow it to rest for 5 minutes, then whisk until smooth. Set aside.
3
For the raspberry sauce: Puree the frozen raspberries, granulated sugar, lemon juice, and salt in a blender until smooth. Strain the mixture through a fine mesh strainer to remove seeds. Refrigerate until ready to use.
4
To assemble the ice-cream bases: Line a baking sheet with parchment paper. Use a 3-inch round cookie cutter to cut 6 circles of sponge cake and place them on the parchment.
5
Scoop your desired ice cream flavor onto each sponge circle, leaving a small border of cake visible around the edges. Return to the freezer while you make the meringue.
6
To prepare the meringue, combine the granulated sugar, corn syrup, and water in a heavy saucepan over medium heat. Bring to a boil and cook until the syrup reaches the thread stage (230°F).
7
Meanwhile, start beating the egg whites in a stand mixer fitted with a whisk attachment. Once the syrup reaches 245-250°F (firm-ball stage), lower the mixer speed to low and gradually pour the hot syrup into the whipped egg whites in a thin stream.
8
Once all the syrup is added, revert the mixer to high speed and whip until the meringue forms stiff peaks.
9
Transfer the meringue to a piping bag fitted with a plain tip. Remove the ice cream bases from the freezer one at a time, and pipe the meringue to create a 'beehive' shape around each scoop, ensuring the ice cream is completely encased.
10
Return the assembled desserts to the freezer for final chilling.
11
Prepare to serve by creatively plating: Use an oversized plate and swirl the raspberry and chocolate sauces artistically around the plate.
12
If using an oven, preheat it to broil, or prepare your kitchen torch. Dust each meringue with confectioners' sugar using a fine mesh strainer.
13
Broil the Baked Alaska for 30-45 seconds, or use the torch to brown the meringue evenly. Keep a close eye to prevent burning.
14
Place each Baked Alaska in the center of the prepared plates and serve immediately, letting your guests enjoy the impressive presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Individual Baked Alaska?
It is a dessert consisting of a sponge cake base topped with ice cream, completely encased in meringue, and then quickly browned in an oven or with a torch.
How do I make the chocolate sauce for this recipe?
Heat 1 cup of heavy whipping cream until scalded, then pour it over 7 ounces of chopped bittersweet chocolate. Let it rest for 5 minutes and whisk until smooth.
Can I use fresh raspberries instead of frozen for the sauce?
Yes, fresh raspberries can be substituted for the pint of frozen raspberries in the puree process.
What type of cake is best for the base?
A jelly-roll style sponge cake is recommended for its texture and ease of cutting into rounds.
What size should the cake bases be?
The recipe suggests using a 3-inch round cookie cutter to create 6 uniform circles of sponge cake.
How do I ensure the raspberry sauce is smooth?
After blending the raspberries, sugar, lemon juice, and salt, strain the mixture through a fine mesh strainer to remove all seeds.
What is the 'thread stage' in sugar cooking?
In this recipe, the thread stage is reached when the sugar, water, and corn syrup mixture hits 230 degrees Fahrenheit.
What temperature should the syrup reach before adding it to the egg whites?
The syrup should reach the firm-ball stage, which is between 245 and 250 degrees Fahrenheit.
Should the egg whites be cold or at room temperature?
The recipe specifies using egg whites warmed to room temperature for better volume when whipping.
How do I add the hot syrup to the meringue?
Lower the mixer speed to low and gradually pour the hot syrup into the whipped egg whites in a thin, steady stream.
How long do I whip the meringue after adding the syrup?
Return the mixer to high speed and whip until the meringue forms stiff, glossy peaks.
What is the 'beehive' shape mentioned in the instructions?
It is a decorative piping style where the meringue is spiraled around the ice cream scoop to completely encase it.
Why is it important to completely encase the ice cream in meringue?
The meringue acts as an insulator, protecting the ice cream from melting when it is exposed to the high heat of the broiler or torch.
Can I use a different flavor of ice cream?
Yes, the recipe is highly customizable; you can use any of your favorite artisanal or store-bought ice cream flavors.
How do I brown the meringue if I don't have a kitchen torch?
You can preheat your oven to broil and place the desserts inside for 30 to 45 seconds until evenly browned.
What is the purpose of the confectioners' sugar dusting?
Dusting the meringue with confectioners' sugar before browning helps create a beautiful, even caramelized finish.
Can I prepare the ice cream bases in advance?
Yes, the cake and ice cream bases should be kept in the freezer until you are ready to apply the meringue.
How many servings does this recipe yield?
The recipe is designed to make 6 individual Baked Alaska servings.
Is the corn syrup necessary for the meringue?
The light corn syrup helps stabilize the sugar syrup and prevents crystallization, ensuring a smooth meringue.
How do I plate the Baked Alaska professionally?
Use an oversized plate and swirl the raspberry and chocolate sauces artistically before placing the dessert in the center.
What tool is needed to pipe the meringue?
You will need a piping bag fitted with a plain round tip.
Can I use a different type of chocolate for the sauce?
While bittersweet is recommended for richness, you can use semi-sweet chocolate if you prefer a sweeter sauce.
How long does it take to brown the meringue in the oven?
It takes very little time, usually only 30 to 45 seconds; you must watch it closely to prevent burning.
Do I need to add sugar to the frozen raspberries?
Yes, 2 tablespoons of granulated sugar are added to the raspberry puree to balance the tartness.
What is the role of lemon juice in the raspberry sauce?
The lemon juice adds brightness and acidity, which enhances the natural flavor of the raspberries.
Can I make the sauces ahead of time?
Yes, both the chocolate and raspberry sauces can be prepared in advance and refrigerated until serving.
How much ice cream is needed?
The recipe calls for 1 quart of ice cream to produce 6 generous scoops.
Is the salt in the raspberry sauce important?
A pinch of salt is used to enhance the flavors and balance the sweetness of the sugar.
Can I store leftovers of this dessert?
Because it contains ice cream and meringue, it is best served immediately, though it can be kept in the freezer for a short time.
What makes this recipe 'decadent'?
The combination of rich bittersweet chocolate, homemade Italian meringue, and artisanal ice cream creates a luxurious multi-textured experience.