Baked Alaska
Baked Alaska
Rating: (1 rated)
  • 3 cups (750 ml) mango sorbet, slightly softened
  • 2 1/2 cups (625 ml) vanilla ice cream, slightly softened
  • 2 1/2 cups (625 ml) raspberry sorbet, slightly softened
  • 3 egg whites
  • 1/4 cup (60 ml) sugar
  • Preparation
  • Line a 2-litres (8 cups) metal bowl with plastic wrap and freeze for 15 minutes.
  • Remove the bowl from the freezer and spread the mango sorbet in an even layer up to the edge of the bowl. Freeze for 15 minutes.
  • Spread the vanilla ice cream on the mango sorbet the same way. Refreeze for 15 minutes. Fill with the raspberry sorbet. Cover and freeze for 2 hours.
  • Preheat the oven’s broiler. Freeze an oven-safe serving platter.
  • In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar while beating. Continue to beat for 2 to 3 minutes, until the meringue forms very firm peaks.
  • Remove from the bowl and place the dessert on the cooled platter. Top with the meringue and brown under the broiler. Slice and serve.
  • Description
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