This week’s Tuesdays with Dorie recipe from Baking Chez Moi – Baked Alaska – is one I love to eat but which takes a fair bit of organisation to make. I’ve only ever made Baked Alaska once before (when, amusingly, I said I thought I might like to make it again but that was 7 years ago and I haven’t, so….). The thing is, if you have ALL the components ready to go, it really does come together quickly and if you know what you’re doing with meringue, it’s pretty easy.
HOWEVER, if you’re trying madly to get this made in a very busy few days post-school ending, pre-Camino walking and in the midst of an international convention you’re taking part in here and there, it feels like a lot of work, you know? Dorie’s recipe calls for a flourless chocolate cake base which had a few steps of its own. I chose to make three mini Alaskas (halved the recipe) using 4-inch springform pans.
I baked the cakes off and then froze them for a couple of hours. Then I topped them with softened coffee ice cream and froze the entire thing for few days since I knew there was no way I’d be able to get the meringue done on the day I did the rest. My meringue didn’t whip up as fluffy as I was expecting (I admit that I suspected, as I was separating the eggs that there MAY have been some yolk in there but as I bake with kids all the time, I know that a speck doesn’t necessarily mean the whites won’t whip – just maybe not as much as you want/ need) so 1/2 the meringue recipe only made enough to coat two cakes. No matter, the other one was a lovely dessert on its own with some strawberries and a little whipped cream 😉
I ended up using a blowtorch to colour the meringue as they just weren’t getting brown in the oven (though it was on 500˚F) and I was worried the ice cream was going to melt. Did the trick but my meringue wasn’t a big pillowy cloud on top as you can see below.
I gave one mini to our neighbours and ate the other one over the course of a few days – kept it in the freezer and while the meringue doesn’t have the same texture/ consistency after hanging out in the cold, it’s still pretty tasty!
Get the recipe for Dorie Greenspan’s Black-and-White Baked Alaska on page 92 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!