Christmas Baked Alaska

Christmas Baked Alaska Recipe - A Delicious Ice Cream Treat from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Christmas Baked Alaska is a delightful dessert that combines the creamy goodness of ice cream with the light and fluffy texture of meringue. This show-stopping dessert is perfect for holiday gatherings and will surely impress your guests.

History

Baked Alaska is said to have been created in the early 19th century by a French chef named Charles Ranhofer. The dessert gained popularity in the United States in the 1860s and has since become a classic holiday treat.

Ingredients

1 qt (946 ml) softened ice cream (any flavor, preferably chocolate)

Sponge cake base

3 large eggs
0.33 cup sugar
0.5 cup flour
2 tsp cornstarch

Meringue

4 egg whites
0.75 cup confectioner's sugar

How to prepare

Leave the ice cream at room temperature for an hour to soften.
For the sponge base: In a small saucepan, simmer a cup of water over low heat.
Preheat the oven to 425°F (or 210°C).
In a small steel mixing bowl, beat the eggs and sugar over the simmering water (double boiler) until the temperature reaches about 110 – 120°F (or 40 – 45°C).
Remove from heat.
Continue beating until the mixture becomes light and creamy and cools down.
Add the flour and starch, then gently fold them in. Be careful not to overmix.
On a greased baking pan, line it with a sheet of silicon or wax paper.
Spread the sponge base mixture thinly over the sheet of silicon or wax paper.
The shape of the cake base is not important as it will be hidden by the meringue. A rough rectangle will suffice.
Bake quickly in the oven for about 4 – 5 minutes, then remove from the oven and let it cool.
The cake should easily come off the paper.
In your chosen mold (we used an oblong-shaped mold - see picture), cover the bottom and sides with pieces of the cake.
Put the softened ice cream into the mold to fill it.
Cover the top with cake, then freeze for about 3 hours.
Prepare the meringue by beating the egg whites with the confectioners sugar until stiff.
Place the meringue mixture in a piping bag.
Preheat the oven to 425°F (210°C).
Unmold the frozen cake-ice cream onto a baking tray.
Pipe the meringue mixture all around to completely cover the cake-ice cream.
You can create shapes with the meringue.
Once completely covered with the meringue, bake it in the oven for 2 – 4 minutes.
The meringue surface will bake very quickly, and the edges will start to brown.
When the edges have browned enough, remove from the oven.
The meringue surface will be baked, while the ice cream inside remains frozen.
Decorate with cherries or candies, then serve.

Variations

Try using different flavors of ice cream, such as vanilla, chocolate, or strawberry, to create unique variations of this dessert.
Experiment with different types of cake bases, such as chocolate or almond, for a different flavor profile.

Cooking Tips & Tricks

Make sure to let the ice cream soften at room temperature before assembling the dessert.

- Be careful not to overmix the sponge cake base to ensure a light and fluffy texture.

- Use a piping bag to create decorative shapes with the meringue on top of the dessert.

- Keep a close eye on the dessert while it is in the oven to prevent the meringue from burning.

Serving Suggestions

Serve Christmas Baked Alaska with a drizzle of chocolate sauce or a sprinkle of crushed nuts for added flavor and texture.

Cooking Techniques

Be sure to bake the meringue quickly in a hot oven to achieve a crispy outer layer while keeping the ice cream inside frozen.

Ingredient Substitutions

You can use store-bought sponge cake instead of making your own for a quicker version of this dessert.

- Feel free to use your favorite flavor of ice cream in place of the chocolate ice cream called for in the recipe.

Make Ahead Tips

You can assemble the Christmas Baked Alaska ahead of time and keep it in the freezer until ready to bake and serve.

Presentation Ideas

Decorate the dessert with festive holiday decorations such as holly leaves, edible glitter, or mini candy canes for a festive touch.

Pairing Recommendations

Serve Christmas Baked Alaska with a cup of hot cocoa or a glass of champagne for a truly decadent holiday treat.

Storage and Reheating Instructions

Store any leftovers of Christmas Baked Alaska in the freezer, covered with plastic wrap, for up to a week. To reheat, simply place the dessert in a preheated oven for a few minutes until the meringue is crispy.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

35g per serving

Fats

12g per serving

Proteins

4g per serving

Vitamins and minerals

This dessert is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and dairy.

Summary

This dessert is a delicious treat that is moderate in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Christmas Baked Alaska is a stunning dessert that is sure to impress your guests this holiday season. With a delicious combination of ice cream, sponge cake, and meringue, this dessert is a show-stopper that will leave everyone wanting more.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Christmas Baked Alaska. It was the winter of 1965, and I was visiting my dear friend Margaret in her cozy little cottage nestled in the heart of the countryside. Margaret was known far and wide for her exquisite culinary skills, and I always looked forward to our time together in the kitchen.

On that particular day, Margaret had a twinkle in her eye as she rummaged through her recipe box, searching for something special to prepare for our Christmas feast. As she pulled out a weathered old card, she exclaimed, "Ah, here it is! Christmas Baked Alaska. This recipe has been passed down through generations in my family, and it's truly a showstopper."

Intrigued by the name alone, I eagerly watched as Margaret set to work, explaining each step of the process with precision and care. The recipe called for a delicate sponge cake base, topped with layers of rich vanilla ice cream and fluffy meringue, all baked to golden perfection in a hot oven. It sounded like a true labor of love, but Margaret assured me that the end result was well worth the effort.

As we mixed and measured, laughed and chatted, I couldn't help but marvel at the way Margaret's hands moved with such grace and expertise. She had a way of making even the most complex recipes seem simple and straightforward, and I soaked up every bit of her wisdom like a sponge.

After hours of preparation, the time finally came to assemble our Christmas Baked Alaska. Margaret carefully spread a thick layer of ice cream over the sponge cake base, smoothing it out with the back of a spoon until it was perfectly even. Then, with a deft flick of her wrist, she piled on the meringue in billowing peaks, creating a snowy white mountain that towered over the pan.

With a gleam in her eye, Margaret slid the pan into the hot oven, where the meringue began to puff and brown, creating a tantalizing aroma that filled the kitchen with warmth and cheer. As we waited for the dessert to bake, Margaret regaled me with stories of her childhood Christmases, of snowy winters spent gathered around the hearth, savoring the simple joys of family and good food.

Finally, after what felt like an eternity, the timer dinged, and Margaret pulled the pan from the oven with a flourish. The meringue was golden and crisp, the ice cream soft and melty, the sponge cake moist and tender. It was a sight to behold, a true masterpiece of culinary artistry.

As we sat down to enjoy our Christmas Baked Alaska, I couldn't help but feel a sense of gratitude for the gift of friendship and the joy of shared meals. Margaret had not only taught me a new recipe but had also shown me the power of tradition and the beauty of passing down knowledge from one generation to the next.

To this day, whenever I bake a Christmas Baked Alaska, I think of Margaret and the special bond we shared in that cozy cottage all those years ago. Her recipe has become a treasured part of my own culinary repertoire, a reminder of the magic of the holiday season and the enduring power of good food made with love. And as I take each bite of that sweet, creamy dessert, I am transported back to that snowy winter day, surrounded by warmth, laughter, and the simple pleasures of life.