Food & Cooking Recipes Dessert & Treats Recipes Baked-Alaska Tree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 30 mins Total Time: 45 mins Yield: 8 to 10 Serves This jaw-dropping confection takes Baked Alaska to new heights. While this is an ambitious project that will require at least a full day of freezing time, don't let the tall peak intimidate you—it's surprisingly straightforward to make. Scoop softened chocolate and peppermint ice cream into a cone mold you can fashion at home. Freeze until firm, then coat your very own tree in crushed store-bought wafers and snowy meringue. Burnish it with a kitchen torch tableside, and wait for a flurry of wows. Ingredients 9 ounces chocolate-wafer cookies, such as Famous 1 ⅓ cups sugar 1 stick unsalted butter, melted ½ teaspoon kosher salt 3 pints chocolate ice cream, softened 2 pints peppermint ice cream, softened 4 large egg whites ½ teaspoon cream of tartar 2 teaspoons cornstarch 2 teaspoons pure vanilla extract Directions Open a standard manila file folder. Roll it into a cone with an 8-inch diameter; tape to seal. Cut off excess to make a flat base with a 7 1/2-inch diameter. Roll a similar-size piece of parchment; fit inside cone. Place cone in a pot, tip down (to hold it upright). Pulse wafers in a food processor with 1/3 cup sugar; add butter and salt and pulse to moisten crumbs. Spread chocolate ice cream into cone in a 1-inch-thick layer (leaving center hollow). Freeze 15 minutes. Fill with peppermint ice cream. Pat 1 1/2 cups crumbs evenly on top. Freeze upright, point-down in pot, at least 8 hours and up to 3 days. Invert on a serving plate; remove mold and parchment. Let stand until slightly softened, 5 minutes. Pat remaining crumbs over outside of cone. Return to freezer. Whisk egg whites and remaining 1 cup sugar in the heatproof bowl of a stand mixer and place over a pot of simmering water. Whisk constantly until sugar dissolves and egg whites are warm to the touch, about 3 1/2 minutes. Place bowl in stand mixer fitted with whisk attachment and whip, starting on low speed and gradually increasing to medium-high, until egg whites are foamy. Add cream of tartar and continue to whip until stiff, glossy peaks form. Fold in cornstarch and vanilla. Transfer to a pastry bag fitted with a large round tip (such as Ateco #806) Starting at bottom of tree, and holding tip perpendicular to it, pipe upward, dragging meringue into teardrop shapes for a snowy effect. Lightly brown meringue with a kitchen torch. To serve, cut a piece from tip to base, then slice crosswise. (Cake can be made up to 3 days ahead; freeze it whole before piping on meringue.) Rate it Print