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Raspberry Baked Alaska Recipe
|Piecrust mix||12 Ounce (1 Package)|
|Sugar||2 Tablespoon (For Pastry)|
|Egg||1 , beaten|
|Raspberry flavored liqueur/2 tablespoons white wine||2 Tablespoon|
|Melba sauce||1 Cup (16 tbs)|
|Red food coloring||3 Drop|
|Vanilla ice cream||1 Quart|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs) (For Meringue)|
Serving size: Complete recipe
Calories 4496 Calories from Fat 983
% Daily Value*
Total Fat 109 g168.1%
Saturated Fat 65.8 g328.9%
Trans Fat 0 g
Cholesterol 627.7 mg
Sodium 3087.9 mg128.7%
Total Carbohydrates 791 g263.6%
Dietary Fiber 19.2 g76.9%
Sugars 499.1 g
Protein 90 g179.7%
Vitamin A 85.4% Vitamin C 23.7%
Calcium 535.4% Iron 556.8%
*Based on a 2000 Calorie diet
2. Bake in hot oven (400°) 15 minutes, or until pastry is golden; cool completely on wire rack.
3. While pastry bakes: Combine the raspberry liqueur or white wine with the Melba Sauce in a small bowl. Tint a bright red with a few drops of red food coloring, if you wish. Cool sauce completely.
4. Drizzle several spoonfuls of the raspberry sauce onto the bottom of cooled pastry. Scoop out some of the ice cream with a large serving spoon and layer it over the sauce; drizzle more sauce over; continue layering sauce and ice cream, ending with ice cream. Press down slightly on all layers. Freeze while making meringue.
5. Beat egg whites with cream of tartar and salt until foamy-white and double in volume in medium-size bowl. Beat in the 1/2 cup of sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
6. Frost ice cream completely with a thick coating of meringue, being sure to spread meringue onto pastry edge and making deep swirls and peaks. Freeze till serving time.
7. Bake in very hot oven (475°) 3 minutes, or until the meringue is touched with brown.
8. Remove pan side and bottom and slide the Alaska onto serving plate. Drizzle with the remaining sauce. Cut into wedges to serve.