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Posts Tagged ‘desserts’

Baked North Pole aka Baked Alaska

Posted in Recipes, tagged , , on December 5, 2007| 2 Comments »

Any day other than Christmas Eve, we call this dessert Baked Alaska.  On Christmas Eve, however, Mr. Right and I have begun calling it Baked North Pole.  The children enjoy watching us make it.  They like to eat it as well.  It is a good dessert.  It is very sweet so you may wish to share your serving with someone special.

Ingredients:

  • 4 egg whites
  • dash of salt
  • dash of cream of tatar (found in the baking aisle with spices, not necessary but does help stabilize meringue)
  • 1 cup sugar
  • Angel food cake (works best if the cake is several days old)
  • Ice cream (we use vanilla)
  • Peppermint Stick

Directions:

To Make Meringue:  beat 4 egg whites with a dash of salt and cream of tartar until they hold a soft shape.  Add 1 cup sugar, a little at a time and continue beating until meringue stands in peaks.

Preparation Method Option 1:

  • Cover a wooden chopping board with heavy brown paper.  (If no board, use a cookie sheet and several layers of brown paper.)
  • Place a layer of angel food cake, cut at least 1 inch thick, on the paper. 
  • Then place a solid brick of ice cream (any flavor) in the center of the cake, being sure the cake extends at least 1/2 inch beyond the ice cream all around. 
  • Cover ice cream and cake completely with a thick coating of meringue.
  • Place in a preheated 500 degree oven for 3-5 minutes or until meringue is golden colored. 
  • Top each serving with peppermint stick.
  • The meringue serves as insulation and must cover the even corners of ice cream  The oven MUST be preheated so the time of browning the meringue is as short as possible.

Preparation Method Option 2 (Mr. Right’s preferred method):

  • Place a layer of angel food cake cut at least 1 inch thick, on the serving plate. 
  • Then place a solid brick of ice cream (any flavor) in the center of the cake, being sure the cake extends at least 1/2 inch beyond the ice cream all around. 
  • Cover ice cream and cake completely with a thick coating of meringue.
  • Use a butane torch to cook and toast the outside of the meringue until meringue is golden colored.
  • Top each serving with peppermint stick.

Serves 6 – 8

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