If you thought you’d seen it all when it comes to Shavuos menus, you’re in for a pleasant surprise with this masterpiece from Esty Wolbe, host of Kosher.com’s “Easy Does It” show and food blogger at Cooking with Tantrums. On her Shavuos dessert menu: Baked Alaska.
Baked Alaska is a dessert consisting of ice cream and cake topped with browned meringue. This simple-to-make Baked Alaska recipe uses ice-cream sandwiches to make the process even smoother, and incorporates the new Breville Hand Mixer for beating the egg whites.
The origin of the name Baked Alaska remains disputed. Some food historians trace it back to the celebration of the 1867 purchase of Alaska from Russia, attributing the title to the chef de cuisine in a small New Orleans restaurant. Others attribute the title to the dessert’s odd combination of frozen and baked parts, Alaska being synonymous with frost and ice.
Regardless of the name’s origin, this Baked Alaska recipe is delicious tasting as it is delightful looking, and is sure to impress your guests over Shavuos.
Watch below as Esty Wolbe presents her Baked Alaska recipe:
You will need:
18 Ice Cream Sandwiches (or more, or less depending upon your dish)
1 Jar Chocolate or Caramel Sauce
Desired Toppings (optional)
6 Egg Whites
1 1/2 Cups Sugar
1 Tsp Vanilla Extract
Create a base layer of ice cream sandwiches as long and wide as you wish to accommodate your serving dish. Top with a layer of chocolate or caramel sauce and desired toppings, if using.
Place another layer of ice cream sandwiches on top and repeat the sauce and toppings or alternate flavors for a fun twist.
Finish with a final layer of ice cream sandwiches and freeze until firm.
Prepare the swiss meringue. In a heat proof bowl set over (but not touching) a pot of gently simmering water, stir the egg whites, sugar, vanilla and salt until the sugar is dissolved and the temperature registers at 160°F. Remove from heat and beat the mixture with a hand mixer until fluffy, glossy, stiff peaks form, about 6 minutes.
Cover the frozen ice cream loaf with the fluffy meringue, using the back of a spoon to make spikes and swirls. Return to the freezer to set, at least an hour. Using a kitchen torch, toast the meringue on all sides. Serve immediately or return to the freezer until ready to serve.