Baked Alaska Neapolitan Pie Food

NEAPOLITAN BAKED ALASKA

Steps:

• Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm.
• Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm.
• Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment.
• For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted.
• Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in.
• Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10-12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack.
• For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm.
• Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue.
• Preheat the oven to 240C(220C fan)/460F/Gas 8½.
• To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F.
• Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed.
• When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash.
• Continue whisking for about 15 minutes, or until the meringue is completely cold.
• Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating.
• Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag.
• Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered.
• Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately.

BAKED ALASKA

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

MINI NEAPOLITAN BAKED ALASKAS

Steps:

• Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze., Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes., Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.

NEAPOLITAN BAKED ALASKAS

Steps:

• Heat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray, line with parchment, then coat parchment.
• Beat 1/2 cup sugar and the yolks with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low. Beat in vanilla and warm chocolate. Transfer to a large bowl.
• Whisk whites and salt with a mixer on medium speed until frothy. Add remaining 3/4 cup sugar, 1 tablespoon at a time, whisking until sugar dissolves. Increase speed to medium-high, and whisk until stiff peaks form, about 8 minutes. Whisk a third of meringue into chocolate mixture. Gently fold in remaining meringue in 2 additions.
• Spread batter into prepared sheet. Bake until cake is set and top is dull, about 25 minutes. Let cool on sheet on a wire rack. Invert cake onto work surface. Using a 2 3/4-inch round cookie cutter, cut out 8 circles and transfer to a parchment-lined baking sheet. Reserve scraps for another use.
• Coat eight 1-cup teacups or ramekins with cooking spray, then line with plastic, leaving a 2-inch overhang. Pack 1/2 cup strawberry gelato into bottom of each cup. Top with 1/2 cup vanilla gelato, then 1 cake circle. Cover each with plastic, and freeze overnight.
• Let cakes stand for 2 to 3 minutes. Using plastic overhang, unmold cakes onto a parchment-lined baking sheet. Wrap with plastic, then freeze.
• Working with 1 at a time, spoon 1/2 cup meringue on cake, spreading it over entire surface with an offset spatula. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue begins to brown. Alternatively, heat oven to 500 degrees. Bake cakes on top rack until meringue begins to brown, about 2 minutes. (If ice cream begins to soften, freeze for 15 minutes.) Serve immediately.

CHOCOLATE POUND CAKE AND NEAPOLITAN BAKED ALASKA

Steps:

• Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.
• Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.
• Preheat oven to 450 degrees F.
• Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.

BAKED ALASKA PIE

Steps:

• Chill baked crust.
• Preheat broiler 10 minutes or so.
• In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
• Stir constantly.
• Set aside.
• Beat egg whites until stiff.
• Add sugar and salt.
• Mix well.
• Fold in marshmellow mixture until well incorporated.
• Remove crust from fridge.
• Sprinkle crust with 1 cup of berries.
• Fill crust with ice cream.
• Sprinkle ice cream with 1 cup of berries.
• Top with meringue covering pie completely.
• Broil several inches inches below heat until lightly browned.
• Serve at once plain or with your favorite sauce*.
• (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.

BAKED ALASKA NEAPOLITAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
• Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

MINI NEAPOLITAN BAKED ALASKAS

Steps:

• Spread and flatten 4 foil muffin liners into circles. Place on a baking sheet and place a wafer cookie on the center of each. Top each wafer with 1/4 cup of ice cream. Place in freezer.
• In a small saucepan, combine egg whites, sugar, and cream of tartar. Beat mixture on low speed with a hand mixer for 1 minute. Continue beating mixture over low heat until the mixture reaches 160° F, about 12 minutes. Remove from heat and add vanilla.
• Beat egg white mixture until stiff peaks form and sugar is dissolved, about 4 minutes. Take care not to overbeat.
• Remove baking sheet from freezer. Immediately spread meringue over ice cream, sealing to edges of wafers. Use a spatula or butter knife to form peaks to make a more attractive presentation (touch the spatula to the meringue and then quickly pull it away).
• Broil 4-6 inches from heat for 1-2 minutes or until meringue is lightly browned. Watch carefully to avoid overbrowning.
• Serve immediately.

MINI BAKED ALASKA

Steps:

• Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper.
• Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes.
• Pour into pan and bake for 20-25 minutes.
• Remove the cake from the oven and cool completely before turning it out of the pan.
• Invert into a flat, clean working surface, carefully peel off the parchment paper
• With a 2 1/2-3 inch cookie cutter, cut out cake into rounds.
• Dust off crumbs and place on a clean baking sheet lined with more parchment paper.
• Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm.
• Leave in the freezer until just before you wish to serve.
• Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold.
• Turn on broiler (high heat).
• Remove ice cream cakes from the freezer and quickly frost with the egg white meringue.
• Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.