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Red, White, and Blue Baked Alaska Recipe

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This might come as a surprise, but I haven’t always been as adventurous or elaborate with food.Growing up as an only child in a Puerto Rican family that didn’t always adhere to the traditions of their roots meant that our meals were simple, and dessert was something reserved for special occasions. The very first time I took a cruise with my family broadened my perspective of the world as I was introduced to new cultures, languages, traditions, and foods. Somewhere in the middle of the Mediterranean, I had my first taste of Baked Alaska and I was so impressed with the science behind it that I vowed one day to recreate it.  That only took about 10 years!

We’ve been anticipating the opening ceremonies of the Winter Olympics since the 100 Days Out Road to Sochi Tour in New York City last year, and this week, finally get to cheer on Team USA.  We’re incredibly excited about watching ice dancers Meryl Davis and Charlie White, adaptive snowboarder Amy Purdy, alpine skiers Heath Calhoun and Ted Ligety, ski jumper Sarah Hendrickson, skeleton racer Noelle Pikus-Pace, and free skiers David Wise and Torin Yater-Wallace. Since the opening ceremony takes place on Friday, we’ll likely grab something quick for dinner so we can get cozy on the couch and watch as the the Olympic Torch is lighted and we’re introduced to the athletes.  Fridays are they days when we “let our hair down” so to speak when it comes to food so there may be pizza, popcorn, or sorbet (and sometimes all 3) and this week, we’ll be taking it up a notch with my easy Red, White and Blue Baked Alaska Recipe!

Red, White, and, Blue Baked Alaska Recipe

So what is Baked Alaska?

Where the dish originated is unclear with some sources citing France and others tracing the origin of the name and the dessert to New York City’s Delmonico’s Restaurant. The dessert consists of ice cream and cake enveloped in meringue.  Ice cream (in any flavor) is traditionally placed on top of a sponge or pound cake then covered with meringue and placed in the oven to brown.  As intimidating as it might seem to put an ice cream cake in a very hot oven, you’ll be happy to know that the meringue actually acts as an insulator. Since the cake is only in the oven a few minutes, the ice cream won’t typically melt if done correctly.

Since we’re heading into the beginning of the 2014 Winter Olympics, I decided to make a Red, White and Blue Baked Alaska Recipe featuring raspberry sorbet, vanilla bean coconut ice cream and fresh berries. Everything you’ll need for this dessert can be found in the grocery section of your local Walmart.

Red, White, and, Blue Baked Alaska Recipe
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Red, White, and Blue Baked Alaska Recipe
Ingredients
  • 1 pint of vanilla bean coconut milk ice cream
  • 1 pint of raspberry sorbet
  • 1 8- inch layer of yellow cake I used Hodgson Mill's Gluten Free Yellow Cake Mix
  • Merinuge:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup organic cane sugar
  • 1/2 teaspoon gluten free vanilla
  • Fresh berries
Instructions
  1. Spray a round, 7-inch diameter bowl with cooking spray and line it with a large piece of plastic wrap so that it hangs over the rim of the bowl
  2. Pack the vanilla bean coconut milk ice cream into the bowl, then pack the raspberry sorbet on top (use a spoon to smooth)
  3. Freeze 4 hours or until solid
  4. To make the meringue, whip egg whites and cream of tartar using a stand mixer
  5. Add sugar and vanilla and whip until stiff peaks form
  6. Place cake on a parchment paper-lined baking sheet
  7. Invert ice cream onto cake, peeling off the plastic
  8. Cover ice cream and cake with meringue
  9. Bake at 500 degrees F 5 minutes or until the meringue begins to brown
  10. Garnish with fresh berries and serve immediately

Up until I placed this dessert in the oven, I have to admit I was nervous.  The preparation is simple and requires just a bit of planning. Since you don’t technically have to make a cake, the only time involved is whipping up the meringue and then spreading it on top of the cake.  When my husband pulled our Baked Alaska out of the oven I was so impressed with how it looked and tasted.  Since I used sorbet and coconut milk ice cream and gluten-free cake, this recipe is both dairy and gluten-free. If you plan to use a gluten-free cake mix like I did, you’ll want to use a non-dairy milk and check to ensure your vanilla and almond extracts are gluten-free.

Since there is always room for improvement, I thought I’d share my best tips for making this Red, White and Blue Baked Alaska Recipe.

1. When packing the ice cream into the bowl, allow it to sit at room temperature for 10-15 minutes.  This will make it easier to get a smooth, rounded shape.

2. If possible, allow the ice cream to freeze overnight.

3. If you plan to make a cake from scratch (or from a mix) be sure the cake is completely cool before topping it with the ice cream or it will melt. You could even place the cake in the freezer to prevent this from happening.

4. Work quickly when topping the cake with the meringue. To create peaks use a knife. And if you’re creative, try piping the meringue onto the dessert with a star tip.

5.  While the oven is heating up, place the entire dessert in the freezer.

Red, White, and, Blue Baked Alaska Recipe

Will you be watching the 2014 Winter Olympic Games?  We’d love to hear how you’ll be celebrating!

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Caryn Bailey
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