After visiting Cabot's last month, eyeing their Baked Alaska's in the display case and commenting on the fact that I had always read about them but never had one, Andrew's mom Charlotte made it as a special treat for Easter dinner dessert.
Amy and Andrew helped out with the ice cream scooping...
...which included a mishmash of chocolate, strawberry, coffee and chocolate mint (replacing pistachio due to the recent recall), mounded high onto a pie crust:
In the meantime, Charlotte worked on the meringue topping:
To get it perfectly whipped, you can't allow a hint of yolk (or any other type of fat) into the egg whites:
The meringue then gets added to the top of the ice cream:
It is spread around so that it covers every inch of the top, acting as an insulating layer. In addition, Charlotte pointed out that the meringue needed to be formed into peaks to help fashion its usual, distinctive look:
It is spread around so that it covers every inch of the top, acting as an insulating layer. In addition, Charlotte pointed out that the meringue needed to be formed into peaks to help fashion its usual, distinctive look:
Next step was to place the pie/ice cream/meringue combo into the oven, fulfilling the "baked" portion of the dessert's name:
The quick time spent under the broiler toasted the meringue to a deep brown:
Finally, the Baked Alaska was picture perfect and ready to eat!
Andrew had the responsibility of cutting and serving the Baked Alaska:
Each slice was placed onto a plate that had homemade chocolate sauce drizzled on it:
The mishmash of ice creams resulted in beautifully-colored slices, topped by delicately flavored meringue, yummy!
This is what everyone's plates looked like afterwards:
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