60 vanilla baked alaska Recipes

vanilla ice cream, softened, eggs, water, divided, vanilla extract, sugar, divided, cake flour, baking powder, salt, egg whites, cream of tartar, rum extract, sliced almonds, toasted

baked pie crust, marshmallows, water, egg whites, sugar, salt, fresh raspberries, chilled, vanilla ice cream, raspberries, sugar, water, currant jelly

vanilla ice cream, softened, pumpkin pie spice, eggs, sugar, divided, water, divided, vanilla extract, cake flour, baking powder, salt, egg whites, cream of tartar, rum extract, sliced almonds, toasted

vanilla ice cream, sugar cookies (3 inches), egg whites, sugar, cream of tartar

vanilla wafers, vanilla low-fat ice cream, softened, lemon sorbet, softened, egg whites, sugar, water, grated lemon rind

flour, sugar, baking powder, salt, egg , unbeaten, light cream, vanilla, ice cream, marshmallows , cut in half crosswise

graham cracker crumbs, white sugar, butter, softened, vanilla ice cream, egg whites, salt, almond extract, white sugar

cake flour (about 1/2 cup), dark unsweetened cocoa (such as hershey s special dark), salt, egg whites, cream of tartar, sugar, vanilla extract, fat-free chocolate greek frozen yogurt, egg whites, sugar, cream of tartar, salt

heavy cream, egg yolks, sugar, vanilla bean , seeds scraped, vanilla extract, coffee extract, egg whites, chocolate sandwich cookies, finely ground (recommended : oreo s), almond flour, egg yolks, sugar, egg whites, rum caramel sauce , for serving, recipe follows, heavy cream, butter, sugar, salt, dark rum

chocolate mousse , recipe follows, coffee liqueur, sized lb cake or angel food cake, favorite vanilla ice cream, fresh strawberries, leaves removed, sliced, egg whites, granulated sugar, semisweet chocolate, butter, vanilla extract, water , plus 3 tablespoons, egg yolks, sugar , plus 4 tablespoons, egg whites (best whipped at room temperature ), cream of tartar, heavy cream

vanilla wafers, low-fat vanilla ice cream, softened, lemon sorbet, softened, egg whites, sugar, water, grated lemon rind

super-premium vanilla ice cream, super-premium chocolate ice cream, orange marmalade, decadent brownie , recipe follows, egg whites, at room temperature, cream of tartar, sugar, unsalted butter, at room temperature, plus more for greasing, unsweetened cocoa powder (natural or dutch-process), sea salt, sugar, pure vanilla extract, eggs, all-purpose flour, semisweet chocolate chips

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

chocolate ice cream, coffee ice cream, sponge cake , recipe follows, strawberries, tops removed and sliced, meringue , recipe follows, warm glossy chocolate sauce , recipe follows, eggs, vegetable oil, sugar, vanilla extract , to taste, flour, baking powder, milk, egg whites, room temperature, sugar, unsweetened chocolate, semisweet chocolate, light corn syrup, water

sherbet or ice cream frozen in a melon shaped mold about 12 inches long, by 11/2 --inches) store bought genoise or sponge cake, ovenproof serving platter or tray 16 to 18 inches long, egg whites (1 1/3 cups) at room temperature , and in an egg-beating bowl in time for step 2, salt, cream of tartar, sugar , superfine, vanilla extract, sugar in a fine-meshed sieve, sparkler

chopped currants, dried or dark raisins, chopped dried cherries or cranberries, chopped dried apricots, water, dark rum, active dry yeast, warm water (105 to 115 degrees f), all-purpose flour, sugar, salt, eggs, lightly beaten, unsalted butter, softened, cut into 6 pieces, water, sugar, freshly squeezed lemon juice, freshly squeezed orange juice, dark rum, leftover liquid from the dried fruit marinade (above), vanilla bean ice cream, egg whites (about 1/2 cup), sugar, water, cream of tartar, sliced fresh fruit or berries and dried cherries, for garnish

sweet orange marmalade, qt superpremium vanilla ice cream, softened slightly, orange sorbet, softened slightly, cake flour (not self-rising), salt, eggs at room temperature for 30 minutes, sugar, grated fresh orange zest, grand marnier, unsalted butter, melted and cooled, egg whites, cream of tartar, sugar, vanilla, eggshell half, cleaned, grand marnier

neapolitan ice cream, softened, by 5 by 1/2-inch piece chiffon cake, sugar, light corn syrup, water, pasteurized egg whites, room temperature, vanilla extract, kosher salt, propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. they should only be used in well-ventilated areas. when lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. light the match or lighter and then open the gas valve. light the gas jet, and blow out the match. always turn off the burner valve to finger tight when finished using the torch. children should never use a propane gas torch without adult supervision.