Individual Baked Alaska
- 1 1/2 cups best-quality black raspberry ice cream (or your favorite flavor), softened
- 1 1/4 cups best-quality strawberry ice cream (or your favorite flavor), softened
- Unsalted butter, room temperature, for pan
- 1/4 cup all-purpose flour, plus more for pan
- 1/4 cup cornstarch
- 2 large eggs, separated
- 6 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- Pinch coarse salt
- Swiss Meringue
Using a spoon, coat inside of a six-dome flexible baking sheet with 1/4 cup black raspberry ice cream; making a 1/2-inch-thick layer. Immediately fill centers with about 3 tablespoons strawberry ice cream, filling to the top of each dome, packing firmly. Cover with plastic wrap, and place in freezer until ice cream is very hard, at least 2 hours and up to 24 hours in advance.
Make the cake: Preheat oven to 350 degrees with the rack in the center. Butter a rimmed baking sheet, and line with parchment paper. Butter and flour the parchment paper, tapping out the excess flour; set aside. Sift flour and cornstarch into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 4 tablespoons sugar, and vanilla on high speed until thick and pale, about 5 minutes. Transfer to a large bowl.
Combine egg whites and salt in the clean bowl of electric mixer fitted with a clean whisk attachment. Beat on medium until the whites hold soft peaks, about 1 1/2 minutes. With the mixer running, slowly add the remaining 2 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
Stir about one-third of the egg-white mixture into the egg-yolk mixture to lighten it. Gently but thoroughly fold in the remaining egg-white mixture. In three additions, fold in the reserved flour mixture. Transfer batter to the prepared baking sheet, and smooth top with an offset spatula. Bake until cake is springy in the center, about 20 minutes. Immediately invert onto a wire rack and turn top-side up to cool completely. Wrap with plastic wrap until ready to use.
To assemble: Using a 2 3/4-inch round cutter, cut out six rounds from cake. Place on a baking sheet; set aside. Remove molded ice cream from freezer, and remove from molds. Place one portion ice cream, dome-side up, on each cake round. Cover with plastic wrap, and return to the freezer until ready to serve.
Remove ice cream domes from freezer and spoon meringue over surface of ice cream to cover. Using a spatula, make meringue spikes by pulling the meringue away from the surface of the ice cream. Pass a hand-held torch over the surface of the meringue until lightly golden. Serve immediately.
SourceMartha Stewart Living Television