Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Berry Pie Baked Alaska
Getting reviews...
- Level: Intermediate
- Total: 2 hr (plus 10-hr freezing)
- Active: 1 day 21 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 167
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 43 mg
- Level: Intermediate
- Total: 2 hr (plus 10-hr freezing)
- Active: 1 day 21 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 167
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 43 mg
Ingredients
For the Ice Cream Cake:
For the Meringue:
Directions
- Make the ice cream cake: Preheat the oven to 400˚. Put the puff pastry halves on a baking sheet, leaving a little space between each piece. Top with another baking sheet to keep the pastry from puffing up too much. Bake until golden, about 30 minutes.
- Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the pastry with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the pastry; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool.
- Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short ends. Trim the puff pastry pieces if necessary so they fit snugly in the pan; set aside.
- Scoop half the ice cream and sorbet into the pan, alternating flavors. Use a piece of plastic wrap to pack in the ice cream evenly. Spread with half the jam and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, jam and puff pastry. Cover with the overhanging plastic wrap and freeze until firm, at least 6 hours or overnight.
- Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, shiny peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until combined, about 1 minute.
- Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the ice cream cake slips out of the pan easily; unwrap. Spread one-quarter of the meringue over the top and sides. Transfer the remaining meringue to a large piping bag fitted with a 1/2-inch star tip. Pipe over the top and sides of the cake. Freeze until firm, at least 4 hours and up to 2 days.
- Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use two large spatulas to transfer the baked Alaska to a platter and slice.
