Fancy Baked Alaska

Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

 

Serves 8

1. Preheat oven to 420F.
2. To make the meringue, beat egg whites and salt until frothy. Add the sugar a little at a time until the meringue is thick and shiny.
3. Add cornstarch and lemon juice and mix well.
4. Measure your serving platter, and make a template on parchment paper. Place the template on a baking sheet.
5. Place half the meringue in a piping bag, and create a base by filling in the template. Pipe small dollops all around the edge.
6. Put the meringue in the oven, and turn down the heat to 250oF.
7. Bake for 90 minutes. Remove and allow to cool
8. While the meringue is baking, scoop the ice cream into a mold that fits inside the meringue base you just made. Press the ice cream into the mold. Freeze until time to use.
9. When the meringue is completely cool, dip the frozen mold into hot water and turn out the ice cream onto the meringue base. Remove gently.
10. Place the rest of the meringue in a piping bag, and pipe dollops all around the base and up the sides.
11. With a butane torch, toast the dollops.
12. Serve and wow your guests!

TIP:

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