Impress them with Baked Alaska on NY Eve!

Baked Alaska

It takes a little organization to make this fabulous dessert, but it is so worth it and they'll definitely ask you "Have you stopped doing Weight Watchers?"


THIS RECIPE can be 
6 servings for 6PPV per serving or 
8 servings for 4 PPV per serving.

The idea of this dessert is that you are basically building it upside down and then turning it right side up to serve it - it takes a little bit of work right at the end and if you are not comfortable eating raw eggs or including alcohol in your meal, this is not the recipe for you.

INGREDIENTS
1 1/2 cups frozen raspberries
1 fl oz brandy
1 TBSP Sugar

16 oz Stonyfield Farm Organic Non-Fat Frozen Yogurt - After Dark Chocolate
5 oz (2 good slices) Angel Food Cake
2 large egg whites
1/4 cup sugar
1/8 tsp cream of tartar
1 tsp vanilla extract

INSTRUCTIONS
To begin - take a medium sized bowl and tip in the frozen raspberries and sprinkle the brandy into the dish along with 1 TBSP sugar and set it aside.

Now take a 24 oz size (use a 32 oz if that's all you have) pyrex "pudding dish" and line it with one sheet of plastic wrap that coats the entire inside of the dish - this is going to be your round bottom mold.

Take the frozen yogurt and using a large metal spoon in a mixing bowl soften the yogurt so it's still hold its shape, but is spoonable; it should not be runny - now fold in the fruit (with its juices) mix to incorporate and spoon all of the mixture into your mold.  Finally place the thickly sliced cake on the top in an even layer - this is going to be the base of your cake when it is un-moulded.  Cover the whole thing with plastic wrap and place in the freezer for at least 3 or 4 hours (as far back in the freezer as you can get it so that it becomes frozen solid).

Just before serving you are going to remove the cake from the mold by gently pulling on the plastic to loosen it - place it on a heat proof plate or dish for serving and set it in the refrigerator while you make the meringue.

Preheat the oven to 450 deg.

Once you start working with the egg white - don't stop for anything - if the phone rings let the machine pick it up!

Using the electric mixer, beat the egg whites is a large mixing bowl until they're  frothy; add the cream of tartar and beat for another minute until you can see that the egg whites are forming peaks. Now gradually add the sugar and you'll see the mixture begin to shine - don't over whip it at this stage, however, your peaks should be stiff.  Immediately add the vanilla and give it one more whizz with the beaters.  Remove the cake from the fridge and begin by spooning the meringue over the cake to coat the sides and top.  It does not have to be neat, but try to be as even as possible and the whole thing needs to be coated.  Make some swirling motions with the spoon in the meringue for decoration.

Place it in the HOT oven for 3 to 5 minutes until it's golden; NO MORE.  If you have a cooking blow torch you can touch up the color as necessary.  Bring it to the table and serve it from there.

Now...  I know some of you want to flame it - here is what you do.  Take another fl oz of brandy (at room temperature) and pour it into the base of your serving dish - as long as your serving dish has sides so that the fluid doesn't run off.  Please use a lighter with a long stem when you light it and make sure there are no overhead hazards such as chandeliers or hair.  Turn out the lights to see the blue flame, it will dissipate within about 20 seconds.

If you're nervous about building a cake, make individual desserts in ramekins, but build them the right way up by placing the cake at the bottom, then the ice-cream mixture; freeze it hard (1 hour minimum) then add the meringue on top and bake for 1 1/2 minutes and then quickly switch the oven to broil and place them under the broiler for another 30 seconds or so.


You're going to be cheered by all for your brilliance!
Enjoy.

HAPPY NEW YEAR!


See you on the other side - come back to the BLOG on Sunday for some sanity :)