Baked Alaska Recipe
This Baked Alaska makes a dreamy dessert ! Try out this irresisitible coffee ice cream, and raspberry sherbet sponge cake with strawberry topping tonight and tell me if you like it ! Your suggestions for this Baked Alaska are welcome !
Ingredients
1 pint coffee ice cream
1 pint raspberry sherbet
1 package (2 layers to a package) sponge cake
1 package fluffy frosting mix
Boiling water
Strawberry topping (from a 12 ounce jar)
Directions
Pack coffee ice cream around the side of a 4 cup bowl (about 6 inches in diameter).
Fill the center with raspberry sherbet; cover bowl with transparent wrap or aluminum foil.
Freeze a few hours, or until firm.
Unmold ice cream by dipping bowl quickly in and out of a pan of hot water.
Turn onto one sponge layer and return to freezer on a cooky sheet while preparing frosting.
Prepare fluffy frosting mix with hot water, following label directions.
Spread frosting generously over ice cream and sponge layer, being careful to cover all of the ice cream.
Return to freezer until serving time(May be made in advance.).
Bake in very hot oven (475°) for 5 minutes, or until meringue is golden.
Cut into wedges and serve with strawberry topping.
Fill the center with raspberry sherbet; cover bowl with transparent wrap or aluminum foil.
Freeze a few hours, or until firm.
Unmold ice cream by dipping bowl quickly in and out of a pan of hot water.
Turn onto one sponge layer and return to freezer on a cooky sheet while preparing frosting.
Prepare fluffy frosting mix with hot water, following label directions.
Spread frosting generously over ice cream and sponge layer, being careful to cover all of the ice cream.
Return to freezer until serving time(May be made in advance.).
Bake in very hot oven (475°) for 5 minutes, or until meringue is golden.
Cut into wedges and serve with strawberry topping.
