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Awesome Pumpkin Baked Alaska
The term Baked Alaska was coined by New York City's Delmonico Restaurant in 1876 to commemorate the purchase of the Alaska Territory by the United States. Its frozen interior and snow white meringue are reminiscent of Alaska's wilderness beauty. This recipe isn't the simplest, but the results are WELL worth the trouble and a dramatic end to any meal.
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- 1 ea. 8” Yellow Layer Cake
- 2 Cups Canned Pumpkin
- 1 cup Granulated Sugar
- 1 tsp. Salt
- 1 tsp. Pumpkin Pie Seasoning
- 1 cup Chopped Pecans
- 1⁄2 Gallon Vanilla Ice Cream
- 1 cup Egg Whites
- 2 cups Granulated Sugar
- 2 Tbsp. High Proof Alcohol
- Cut layer cake in 1/4" thick slices and line the interior of a 6" diameter dome shaped bowl. (Stainless steel, plastic or any freezable bowl)
- Mix together canned pumpkin, 1st quantity of granulated sugar, salt and pumpkin pie seasoning and whisk until all the sugar has fully dissolved and mixed in.
- Stir pumpkin mixture into the vanilla ice cream and pecans (optional), then, fill the cavity of the cake lined bowl to the top and place an additional slice of vanilla cake over the top surface of the ice cream to cover.
- Re-freeze until firm.
- Pre-heat oven to 450 degrees or have a blow torch (recommended) available to brown finished Alaska.
- In a medium size mixing bowl, over a double boiler, dissolve the 2 cups of granulated sugar into the 1 cup of egg whites. Stir with hand or whisk until the sugar is fully dissolved into the whites. It will appear syrupy and slimy.
- Remove warmed egg white mixture and whip on high speed until VERY stiff.
- Remove frozen ice cream dome and turn out (flat side down, onto a round platter that is capable of being baked in an oven).
- With a flexible spatula, ice the frozen dome of cake and ice cream with the stiff meringue to a thickness of at least 1" all the way around. Decorate with additional meringue if desired. For an additional flair, insert an empty 1/2 egg shell "cup" at the very top of the dome in which you can pour warmed high proof liquor in after baking to create a dramatic flame!
- Place iced Alaska in a 450 degree oven for approximately 10 to 15 minutes or blow torch with a medium flame until golden brown all the way around. The meringue and cake will insulate the ice cream and prevent it from melting.
- Remove Alaska from oven and present on a service platter. If you have used an egg shell for garnishment, warm liquor and pour into egg shell and ignite for a dramatic effect. (Use extreme caution when handling any flambeed food product.)
- Cut into wedge like portions and serve.
Nino Salvaggio http://www.ninosalvaggio.com/
Watch Chef Pete’s video on how to make this delicious recipe.