Baked Alaska

A light yet decadent dessert pie
Staff Writer
Baked Alaska

The secret to David Burke's baked Alaska recipe is a little Kahlúa in the ice cream. I adapted this recipe to make it a green tea flavored ice cream. you can also make this recipe with either chocolate or vanilla cake, so feel free to adapt this recipe and leave out the cocoa.

8
Servings
3022
Calories Per Serving
Deliver Ingredients

Ingredients

For the ice cream

  • 8 Cups milk
  • 8 Cups heavy cream
  • 4 Tablespoons matcha green tea powder
  • 24 Ounces sugar, divided
  • 20 egg yolks
  • 21 Ounces white chocolate, cut into chunks
  • 7 Tablespoons Kahlúa
  • 1/2 Tablespoon vanilla extract

For the meringue

  • 1 1/2 Cup egg whites
  • 1 Cup sugar
  • Pinch of cream of tartar
  • 1 Cup confectioner's sugar

For the chocolate cake

  • 5 Cups all-purpose flour
  • 2 1/2 Cups sugar
  • 1 1/4 Cup cocoa powder
  • 2 1/2 Tablespoons brown sugar
  • 2 Teaspoons salt
  • 4 1/2 Cups buttermilk
  • 2 Cups butter, room temperature
  • 4 eggs
  • 2 Teaspoons vanilla extract
  • 12 Ounces melted chocolate

Directions

For the ice cream

Bring the milk, heavy cream, matcha powder and 12 ounces of sugar to a boil. Slowly add in the yolks and the rest of the sugar to the boiling liquid. Next add the white chocolate, the Kahlúa and the vanilla extract. Mix together until nappe, or thick enough to coat the back of a spoon. Let cool. Then fill the matcha mix into dome molds and freeze.

For the meringue

In a mixer on medium speed, mix together the first 3 ingredients until firm. Add the confectioner's sugar and mix on high until firm and shiny.  

For the chocolate cake

Preheat the oven to 350°F.   

Combine all of the ingredients, except the chocolate, into a stand mixer and beat for 30 seconds. Add the chocolate and beat for 3 minutes on high. Pour the batter into a 9-inch greased cake pan and bake for 45 minutes.


To assemble the Alaska:

After cake has cooled, cut out small round pieces. Place one piece of cake inside each Alaska dome with the ice cream. Top with a dallop of meringue. Bake for 2 minutes on low heat to brown meringue. Serve!

 

Nutritional Facts

Total Fat
132g
100%
Sugar
70g
78%
Saturated Fat
39g
100%
Cholesterol
147mg
49%
Carbohydrate, by difference
405g
100%
Protein
58g
100%
Vitamin A, RAE
484µg
69%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
691mg
69%
Choline, total
62mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
42g
100%
Fluoride, F
6µg
0%
Folate, total
472µg
100%
Iron, Fe
24mg
100%
Magnesium, Mg
158mg
49%
Manganese, Mn
2mg
100%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1321mg
100%
Riboflavin
2mg
100%
Selenium, Se
77µg
100%
Sodium, Na
2214mg
100%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
4µg
27%
Water
441g
16%
Zinc, Zn
4mg
50%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.