Inspired by Dorie Greenspan's recipe for the Baked Alaska. Her recipe article on her site is beautifully written describing this show stopper with tips and hints that we needed to know!
Ingredients:
250 gms Fresh Strawberries or Preserved Strawberries
200 gms Fresh Blueberries or Preserved Blueberries
4kg Store bought Vanilla Ice Cream or Homemade
4 Egg whites
200 gms Icing sugar
1 Tsp Vanilla essence
150 gms Whipping Cream
Method:
Make a compote with strawberries and keep it aside.
Divide the vanilla ice cream into 3 equal parts, in 3 different mixing bowls and keep in the fridge.
Take a rectangle dish. And smear a little butter and stick the butter paper sheet on to it.
Now mix one portion of the vanilla ice cream with the strawberries and spread it in your rectangular dish and let it freeze for 30 mins. Take it out and now put a white vanilla ice cream layer and keep it in the freezer to set for another 30 mins. After half an hour, add the blue berries to the last portion of the vanilla ice cream and spread it over the rectangular dish that contains the 2 layers of ice cream. Place the Italian fingers right at the top of the layers covering it and finally seal the dish using a cling wrap. Freeze it for 4 hours.
Meanwhile, beat the egg whites with sugar first till stiff. Add vanilla essence and beat again to make a meringue. Finally add whipping cream and make it fluffy and stiff still.
Take the rectangular dish from the fridge. Over turn it on to a serving plate and remove the cling wrap from around the ice cream. Cover the whole ice cream with the well beaten cream and egg mixture.
Blow torch it lightly to brown the outer cream peaks. Cut and serve immediately.
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