Pink and White Baked Alaska Recipe

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Pink and White Baked Alaska
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Ingredients
6
Count
Nutrition
1050
Calories
Total time
245
Minutes
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Ingredients:

Directions:

  1. Lightly spray a 5 x 9-inch loaf pan with nonstick cooking spray and line with plastic wrap. Fill a third of the bread pan with a thick layer of strawberry ice cream, using the back of the spoon to press it into an even layer. Fill another third of the pan with a generous layer of vanilla ice cream and smooth the surface. Make a third layer, filling pan to the top with the raspberry sorbet. Cover the pan with plastic wrap and freeze until the ice cream is solid, at least 3 hours.
  2. Remove from the freezer and allow to sit for 10 minutes at room temperature. Run a knife around the edge of the pan. Invert a cookie sheet over the pan and, holding the pan and platter firmly together, turn them over and lift off the bread pan and the plastic to unmold the ice cream. If the ice cream won't come out, briefly dip the pan into a large bowl of hot water and repeat the process. Put the platter with the ice cream back in the freezer to chill while you make the meringue.
  3. FOR MERINGUE:.
  4. Whip the egg whites on medium speed until they begin to foam. Add the cream of tartar and 1 tablespoon of the sugar and continue to whip the egg whites at medium-low speed until they form soft, slightly drooping peaks when the beaters are lifted out. Turn the speed to medium-high and continue to whip the egg whites as you gradually add the superfine sugar a tablespoon at a time. Beat until the meringue is shiny and holds stiff, upright peaks when the beaters are lifted out.
  5. As soon as the meringue is ready, remove the ice cream from the freezer and use an icing spatula or the back of a large spoon to spread the entire batch of meringue evenly over the ice cream. Return the dessert to the freezer once more until serving time.
  6. FOR SERVING:.
  7. Preheat the oven to 500 degrees F. Remove the Alaska from the freezer and place the pan in the oven for no more than 5 minutes, until the Alaska is nicely caramelized and browned.
  8. Warm a metal serving knife and cut the dessert into wedges or slices, dip the knife into a glass of hot water before each cut. Serve with raspberry sauce if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1049.85 Kcal (4396 kJ)
Calories from fat 281.74 Kcal
% Daily Value*
Total Fat 31.3g 48%
Cholesterol 123.24mg 41%
Sodium 311.14mg 13%
Potassium 706.51mg 15%
Total Carbs 183.35g 61%
Sugars 152.92g 612%
Dietary Fiber 5.39g 22%
Protein 16.89g 34%
Vitamin C 31.3mg 52%
Calcium 385.5mg 39%
Amount Per 100 g
Calories 154.65 Kcal (647 kJ)
Calories from fat 41.5 Kcal
% Daily Value*
Total Fat 4.61g 48%
Cholesterol 18.15mg 41%
Sodium 45.83mg 13%
Potassium 104.07mg 15%
Total Carbs 27.01g 61%
Sugars 22.53g 612%
Dietary Fiber 0.79g 22%
Protein 2.49g 34%
Vitamin C 4.6mg 52%
Calcium 56.8mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.8
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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