Pilar Valdes' Baked Alaska
- 1.5 pins Ice Cream, softened (You can do just one flavor, or multiple, to create a pattern. We recommend contrasting flavors and colors for the most impact, like Strawberry, Mint Chip, and Chocolate.)
- Non-stick Spray
- Chocolate Cake or Brownie, unfrosted
For Swiss Meringue:
- 4 oz Egg Whites (from 4 large eggs)
- 6 oz granulated Sugar
- 1/4 tsp kosher salt
- 1/8 tsp Cream of Tartar
Coat 4 (8 ounce) ramekins with non-stick spray. Line the ramekins with plastic wrap, with a generous amount of overhang all around.
Divide and scoop the ice cream in equal amounts into each ramekin (about 5 ounces each.) If you are using multiple flavors, alternate scoops to create a pattern of colors.
Trim the cake or brownie to create a lid for each ramekin. Each round piece should be ½” high and wide enough to completely seal the opening so that the ice cream does not leak when baked.
Freeze the ramekins until the ice cream is completely set, at least 1 hour. (The recipe can be made in advance up until this step.)
Fill a medium pot with 1 1/2 " of water and bring to a simmer. In the bowl of a stand mixer, combine all the ingredients for the swiss meringue.
Place the bowl over the simmering water, cooking gently and stirring constantly until foamy and all the sugar is dissolved and instant read thermometer registers between 165-170 degrees, about 10 minutes.
Transfer the mixing bowl to the stand mixer and with a wire whisk attachment, whip the mixture on high, until thickened and glossy, about 5 minutes more.
Working quickly, unmold the ice cream base onto a parchment lined sheet pan, removing and discarding the plastic wrap. (The cake layer should be directly on your work surface.) Spread the meringue over the ice cream and cake base, covering each completely with large swirls.
Freeze frosted Alaskas for 1 more hour.
Preheat the oven to 500 degrees.
Bake in a 500 degree oven for about 4 minutes, until golden and toasted in places. (You can also use a hand held culinary blowtorch to toast them.)
Serve immediately or return to the freezer until ready to serve. (Remove from the freezer 5 minutes before serving.)
Baked Alaskas are best cut with a serrated knife, dipped into hot water before each slice!