And the even better news: It isn't very hard to make!
Here is the family recipe adapted from a Swiss culinary institute cookbook: "Pauli".
(hence the weight, not volume... You'll need a scale for this one)
Baked Alaska
Prepare this at least 5 hours in advance- can be prepped (minus the baking) the day before.
Biscuit:
60g Sugar
2 Egg yolks
2 Egg whites
60 g Flour (replace with rice flour for gluten free & add 1/2 tsp of xanthan gum)
Line cakepan (22cm) with parchment paper and bake at 180C/350F.Leave in pan and let cool.
Strawberry mousse:
300g Strawberries
80g Sugar
1Tbsp Lemon juice
2 dl Whipping cream, whipped
Puree the strawberries, add the sugar (mix until dissolved). Whip the whipping cream. Gently fold in the whipcream. Pour on the biscuit.
Meringuage:
3 Egg whites
150g Sugar
Whip eggs until stiff, then add the sugar and whip for another 30 seconds or until glossy. Gently place the meringuage on the strawberry mousse. Wrap with saran wrap and place in freezer for at least 2-5 hours.
Baking the Alaska:
Preheat oven to broil. Bake the Alaska for 2 minutes, always keeping an eye on it! Important: Never completely close the oven when set on broil! Always have the oven opened a bit. I do this by placing a wooden spatula between the oven door and the oven. This gives an opening of about 1", which is perfect.
Serve the Baked Alaska on a cooled platter. Voila!
