Baked Alaska Cakes topcook.tomathouse.com
Ingredients:
Orange syrup
- 1/4 cup freshly squeezed orange juice (from 1–2 oranges)
- 2 tablespoons of sugar
- 2 tablespoons of water
Meringue
- Whites of 4 large eggs, room temperature
- A pinch of cream of tartar
- 2/3 cup sugar
- 0.5 tsp vanilla extract
Preparation:
- Orange syrupCombine orange juice, sugar, and water in a small saucepan and heat over medium heat. Bring to a boil and simmer until syrupy, reducing by half, 3-5 minutes. Let cool.
- Make an ice cream cakeMeanwhile, spray four freezer-safe ramekins (180 ml each) with cooking spray and line with plastic wrap, leaving a 2-inch overhang. Divide the sorbet evenly among the ramekins; using a piece of plastic wrap, press the mixture into the center and up the sides of the ramekins to form a bowl. Spoon vanilla ice cream into the center and spread evenly.
- Arrange the ladyfingers on top in a single layer, breaking them into bite-size pieces, then drizzle with orange syrup. Cover with plastic wrap and freeze until very firm, at least 4 hours or overnight.
- MeringueIn a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff, glossy peaks form, 4 to 5 minutes. Add the vanilla and beat until smooth. Transfer the meringue to a large pastry bag fitted with a 1/2-inch round tip.
- Uncover the cakes and invert them onto a foil-lined baking sheet. Let them rest until they slide out of the pans, then remove the plastic wrap. Pipe a spiral pattern over the entire surface of each cake. Freeze for at least 3 hours or up to 2 days.
- Before serving, toast the meringue with a kitchen torch (or bake in the oven at 260°C) until golden brown, 3-5 minutes. Use a spatula to transfer the cakes to plates.
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