Baked Alaska Neapolitan Pie Recipes

NEAPOLITAN BAKED ALASKA

Steps:

• Line a 3 litre/5¼pint pudding bowl with cling film. In a large bowl or a freestanding mixer, beat the vanilla ice cream to soften a little then spoon into the base of the pudding bowl. Level with a spatula and freeze for one hour, or until firm.
• Wipe out the mixing bowl and add the strawberry ice cream. Beat to soften a little then spoon over the vanilla ice cream. Level with a spatula and freeze for one hour, or until firm.
• Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease a 20cm/8in sandwich tin and line the base with baking parchment.
• For the sponge base, place the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted.
• Sift the flour and cocoa powder over the surface of the mixture and gently fold in with a metal spoon or spatula. Pour the melted butter down the side of the bowl and gently fold in.
• Pour into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides. Bake for about 10-12 minutes, or until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on a wire rack.
• For the filling, in a large bowl or mixer, beat the chocolate ice cream to soften a little then spread over the strawberry ice cream. Level with a spatula and freeze for one hour, or until firm.
• Place the cold sponge on an ovenproof serving dish. Turn the ice cream out onto the sponge and pop it back in the freezer while you are making the meringue.
• Preheat the oven to 240C(220C fan)/460F/Gas 8½.
• To make the meringue, place the sugar and six tablespoons of water in a heavy-based saucepan. Stir the sugar and water over a medium heat until the sugar dissolves, then bring to a fast boil until it reaches 110C/230F.
• Whisk the egg whites in a large bowl of an electric mixer until stiff peaks form when the whisk is removed.
• When the syrup temperature reaches 115C/240F on a sugar thermometer, slowly and carefully pour the syrup over the egg whites in a thin stream while continuing to whisk. Taking care not to let the syrup run onto the beaters as it may splash.
• Continue whisking for about 15 minutes, or until the meringue is completely cold.
• Take the cake and ice cream from the freezer and remove the cling film. Using a palette knife, spread a thin layer of meringue all over the ice cream and sponge to form a coating.
• Fit a large disposable piping bag with a 2D star nozzle. Using a paint brush or small pastry brush, paint a line of pink gel paste up the inside of the bag in a line from the nozzle to the top. Repeat on the opposite side with the yellow gel paste. Spoon the meringue into the piping bag.
• Starting from the top of the dome of ice cream and working quickly, pipe small rosettes of meringue over the dome of ice cream, until completely covered.
• Bake in the preheated oven for about 4-5 minutes, or until golden-brown. Decorate with mixed berries and serve immediately.

BAKED ALASKA NEAPOLITAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm.
• Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

MINI NEAPOLITAN BAKED ALASKAS

Steps:

• Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze., Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes., Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.

BAKED ALASKA PIE

Steps:

• Chill baked crust.
• Preheat broiler 10 minutes or so.
• In a heavy-bottomed sauce pan add marshmellows and water heat over low heat until melted.
• Stir constantly.
• Set aside.
• Beat egg whites until stiff.
• Add sugar and salt.
• Mix well.
• Fold in marshmellow mixture until well incorporated.
• Remove crust from fridge.
• Sprinkle crust with 1 cup of berries.
• Fill crust with ice cream.
• Sprinkle ice cream with 1 cup of berries.
• Top with meringue covering pie completely.
• Broil several inches inches below heat until lightly browned.
• Serve at once plain or with your favorite sauce*.
• (This pie may be frozen as soon as pie is browned. Remove from oven and place in freezer. After an hour, remove from freezer and cover with plastic. Return to freezer. To serve: let stand at room temp for 45 minutes.) Raspberry Sauce: Heat though and serve.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

NEAPOLITAN BAKED ALASKAS

Steps:

• Heat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray, line with parchment, then coat parchment.
• Beat 1/2 cup sugar and the yolks with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low. Beat in vanilla and warm chocolate. Transfer to a large bowl.
• Whisk whites and salt with a mixer on medium speed until frothy. Add remaining 3/4 cup sugar, 1 tablespoon at a time, whisking until sugar dissolves. Increase speed to medium-high, and whisk until stiff peaks form, about 8 minutes. Whisk a third of meringue into chocolate mixture. Gently fold in remaining meringue in 2 additions.
• Spread batter into prepared sheet. Bake until cake is set and top is dull, about 25 minutes. Let cool on sheet on a wire rack. Invert cake onto work surface. Using a 2 3/4-inch round cookie cutter, cut out 8 circles and transfer to a parchment-lined baking sheet. Reserve scraps for another use.
• Coat eight 1-cup teacups or ramekins with cooking spray, then line with plastic, leaving a 2-inch overhang. Pack 1/2 cup strawberry gelato into bottom of each cup. Top with 1/2 cup vanilla gelato, then 1 cake circle. Cover each with plastic, and freeze overnight.
• Let cakes stand for 2 to 3 minutes. Using plastic overhang, unmold cakes onto a parchment-lined baking sheet. Wrap with plastic, then freeze.
• Working with 1 at a time, spoon 1/2 cup meringue on cake, spreading it over entire surface with an offset spatula. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue begins to brown. Alternatively, heat oven to 500 degrees. Bake cakes on top rack until meringue begins to brown, about 2 minutes. (If ice cream begins to soften, freeze for 15 minutes.) Serve immediately.