Coffee Baked Alaska with Mocha Sauce
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Learn about the history of Baked Alaska. Check out all of Linda's Ice Cream, Sorbet & Granita recipes. Coffee Baked Alaska with Mocha Sauce1 quart
softened coffee ice cream * Lean how Make Perfect Meringue. Line 9x5x2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon softened ice cream into prepared pan, spreading evenly and smoothing top. Cut frozen pound cake horizontally in half. Arrange 1 cake piece cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm (at least 4 hours). Uncover cake. Invert onto metal or ovenproof platter. Freeze while preparing meringue. Beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Beat in coffee liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely sealing meringue to platter. Freeze overnight. When ready to bake, position rack in center of oven. Preheat to 500 degrees F. Bake Baked Alaska until meringue is lightly browned and just set, approximately 3 minutes. Cut baked Alaska into slices and arrange on plates. Spoon warm Chocolate Sauce around dessert and serve. Makes 6 to 8 servings.
Chocolate Sauce: Combine coffee and semisweet chocolate in heavy saucepan. Stir over medium-low hear until mixture is smooth. Increase heat to medium. Simmer until sauce thickens, about 2 minutes. Cool slightly. Stir in coffee liqueur. Can be prepared 3 days ahead. Keep cake frozen. Cover sauce and refrigerate. To serve, rewarm over medium-low heat before serving.
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