This classic dessert features layers of creamy raspberry-studded vanilla ice cream, soft ladyfinger biscuits, and a caramelized meringue shell. A showstopper for any occasion!
📝 Ingredients:
(Serves 6)
🍓 300 g frozen raspberries
🥚 2 egg whites
🍨 1 liter vanilla ice cream
🍬 125 g powdered sugar
🧁 About 10 ladyfinger biscuits
🍸 3 tablespoons cognac
💧 3 tablespoons cane sugar syrup
🌟 1 pinch of salt
📋 Directions:
🍨 Prepare the Ice Cream Base:
Remove the vanilla ice cream from the freezer and let it soften slightly.
Use a spatula to mix in 200 g of raspberries until evenly distributed.
🧊 Assemble the Ice Cream Layer:
Line a loaf pan or bûche mold with plastic wrap, making sure it covers all sides.
Pack the raspberry vanilla ice cream into the mold, pressing it down firmly.
🧁 Add the Biscuit Layer:
In a small bowl, mix the cognac, cane sugar syrup, and 3 tablespoons of water.
Dip the ladyfinger biscuits in the syrup mixture and press them firmly onto the ice cream to create an even base.
Cover with plastic wrap and freeze for at least 2 hours.
🍬 Make the Meringue:
Whip the egg whites with a pinch of salt until stiff peaks form.
Gradually fold in the powdered sugar using a spatula, ensuring the meringue stays glossy and firm.
🔥 Decorate and Torch:
Remove the frozen dessert from the mold and place it on a serving plate.
Peel away the plastic wrap and generously cover the dessert with meringue, spreading it evenly over the surface.
Use a kitchen torch to caramelize the meringue until golden brown.
✨ Serve and Enjoy:
Garnish with the remaining raspberries, arranged around and on top of the Baked Alaska. Serve immediately and impress your guests!
📊 Nutritional Information:
⏰ Prep Time: 30 minutes
❄️ Freezing Time: 2 hours
⏳ Total Time: 2 hours 30 minutes
🍽️ Servings: 6
🔥 Calories: High
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