Baked Alaska / Omelette Sibèrienne Recipe

Cover the inside of an 18 cm bowl with cling film, with enough hanging out to cover the top later on

Cut a 400g buttery pound cake into thin slices and cover the inside of the bowl with them.

Brush with Grand Marnier, before filling half the bowl with a good quality, slightly soft strawberry ice cream

Then fill the rest with vanilla ice cream till 1 cm from the top

Cover with the rest of the cake. Brush with Grand Marnier, then fold the overhanging wrap over it

Put in the freezer for 6 hrs

15 mins before serving get the bowl from the freezer and the Baked Alaska from the bowl (the cling film makes this very easy)

Put on a plate.

Beat 2 egg whites, 75g sugar and a pinch of salt in a mixing bowl until stiff peaks form.

Quickly spread this meringue over the cake dome, swirling in decorative patterns if desired. 

Use a kitchen blowtorch to caramelize the meringue

Serve with strawberries:

 

(Here the original recipe in Dutch)    

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from simple food, looking good
Baked Alaska / Omelette Sibèrienne Recipe