Ingredients with Measurements:
- 1 pint raspberry sorbet
- 1 pint vanilla ice cream
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Special equipment needed:
- Electric mixer
- 9-inch springform pan
- Piping bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Spread the raspberry sorbet evenly over the bottom of the pan.
4. Freeze for 30 minutes.
5. Soften the vanilla ice cream and spread it evenly over the raspberry sorbet.
6. Freeze for 1 hour.
7. In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
8. Gradually add the sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
9. Beat in the vanilla extract.
10. Remove the pan from the freezer and spread the meringue over the ice cream, making sure to seal the edges.
11. Use a piping bag to pipe decorative swirls on top of the meringue.
12. Bake for 5-7 minutes or until the meringue is golden brown.
13. Top with fresh raspberries and serve immediately.
Time:
Preparation time: 15 minutes
Freezing time: 1 hour 30 minutes
Cooking time: 5-7 minutes
5. Temperature:
Preheat the oven to 450°F.
Serving size:
Serves 6-8
Nutritional information:
Calories: 280
Fat: 6g
Carbohydrates: 53g
Protein: 5g
Sodium: 90mg
Sugar: 49g
Substitutions for ingredients:
- You can use any flavor of sorbet or ice cream that you prefer.
- If you don't have cream of tartar, you can substitute with lemon juice or white vinegar.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream layer for added texture.
- You can substitute the raspberries with any other type of berry.
Tips and tricks:
- Make sure the ice cream is softened before spreading it over the sorbet.
- Use a piping bag to create decorative swirls on top of the meringue.
- Serve immediately after baking to prevent the meringue from deflating.
Storage instructions:
Store any leftovers in the freezer for up to 1 week.
Reheating instructions:
Reheating is not recommended as it will cause the meringue to deflate.
Presentation ideas:
Serve on a decorative platter or cake stand.
Garnishes:
Fresh raspberries
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the pan halfway through baking.
- If the meringue is deflating, make sure to serve immediately after baking.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Baked Alaska is a dessert that originated in the United States in the 19th century. It typically consists of ice cream and cake covered in meringue and baked in the oven.
Flavor profiles:
Sweet, fruity, and creamy
Serving suggestions:
Serve with a dollop of whipped cream and fresh raspberries.
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