What ice cream flavors are suitable for Baked Alaska?

You can use any flavor of ice cream that you like, but traditionally vanilla ice cream is often used.

Can you make Baked Alaska in advance?

Yes, you can make Baked Alaska in advance and store it in the freezer until you are ready to prepare it.

What sauces or toppings go well with Baked Alaska?

A fruit sauce, such as raspberry or strawberry, pairs well with Baked Alaska.

What wine goes well with Baked Alaska?

A sparkling wine, such as champagne or prosecco, pairs well with Baked Alaska.

Baked Alaska

Name: Baked Alaska
Cook time: 45 min
Total time: 45 min
Yield: 8P
Ingredients: Brownie:; 250 g butter at room temperature; 400 g coconut blossom sugar; 4 large eggs; 1 vanilla bean; Pinch of salt; 100 g unsweetened cocoa powder; 200 g dark chocolate min 70% cocoa in pieces; 130 g flour; Meringue:; 100 ml egg whites; 0.5 tsp vinegar; 100 g fine sugar; 80 g powdered sugar; 1 jar of vanilla ice cream

Favorites

45min

•

Next Level

Do you want to try making this baked Alaska on a brownie with a scoop of vanilla ice cream? Discover the full recipe here!

Kitchen must haves

Ingredients

What do you need?

Quantity: 8P

Brownie:
250 g butter at room temperature
400 g coconut blossom sugar
4 large eggs
1 vanilla bean
Pinch of salt
100 g unsweetened cocoa powder
200 g dark chocolate min 70% cocoa in pieces
130 g flour

Meringue:
100 ml egg whites
0.5 tsp vinegar
100 g fine sugar
80 g powdered sugar

1 jar of vanilla ice cream

Brownie:
250 g butter at room temperature
400 g coconut blossom sugar
4 large eggs
1 vanilla bean
Pinch of salt
100 g unsweetened cocoa powder
200 g dark chocolate min 70% cocoa in pieces
130 g flour

Meringue:
100 ml egg whites
0.5 tsp vinegar
100 g fine sugar
80 g powdered sugar

1 jar of vanilla ice cream

Preparation method

How do you make this?

Melt 100 g of chocolate, once melted add the butter in pieces, sugar, vanilla, and a pinch of salt, mix, add the eggs and mix again.

Sift the flour and cocoa and mix briefly until a nice shiny mass forms.

Pour into a square baking pan lined with baking paper.

Sprinkle the other 100 g of chocolate pieces on top.

Bake for 25-30 min in a preheated oven at 175 °C.

When you gently shake the baking pan, it may still seem a bit soft; this way, once cooled, it will still be deliciously runny and creamy.

Scoop 4 nice round scoops of vanilla ice cream, place them on a board with aluminum foil and let them firm up again in the freezer.

Once your brownie is completely cooled, cut 4 squares the same size as your ice cream scoop so that the scoops fit nicely on top.

Now whip the meringue: put the egg whites, fine sugar, and vinegar in a mixing bowl and whip for at least 10 min until very stiff egg white foam, sift the powdered sugar over it and whip briefly and firmly into the foam until the powdered sugar is nicely incorporated, put in a piping bag with a nozzle of your choice.

Take a piece of brownie, place a scoop of ice cream on top and pipe the meringue from bottom to top all around in the shape of a Christmas tree, burn around with a blowtorch, decorate with a sprig of holly and cranberry, place in the freezer and finish each piece step by step.

Just before serving, sprinkle some powdered sugar snow and enjoy a 'white X-mas'.

Social