Description

Imagine slicing through a fluffy, toasted meringue to reveal layers of creamy vanilla ice cream, tangy raspberry sorbet, and angel food cake soaked in a vibrant blackberry sauce. Sounds like a patriotic party on a plate, right? That’s exactly what Summer Berry Baked Alaska brings to your table! This red, white, and blue dessert is a tropical twist on a classic, perfect for summer gatherings, Fourth of July celebrations, or any time you want to wow your guests

Ingredients

This Baked Alaska uses simple ingredients with a focus on fresh, bold flavors. Here’s what you need and why each one matters:

Blackberries (2 cups): Create the vibrant blue sauce.
- Why it matters: Adds tart, juicy flavor and color to the cake layer.
- Substitution: Use blueberries or mixed berries for a similar effect.
Sugar (1/4 cup for sauce, 2/3 cup for meringue): Sweetens the sauce and stabilizes the meringue.
- Why it matters: Balances tartness and creates a glossy meringue.
- Substitution: Use honey in the sauce, but reduce slightly to avoid oversweetening.
Lemon (Zest and juice of 1): Brightens the blackberry sauce.
- Why it matters: Adds a zesty kick to balance sweetness.
- Substitution: Use lime or orange zest and juice.
Vanilla Ice Cream (2 cups / 1 pint, softened): Forms the creamy base layer.
- Why it matters: Provides a rich, neutral contrast to the tart sorbet.
- Substitution: Use coconut or almond milk ice cream for dairy-free.
Raspberry Sorbet (4 cups / 2 pints, softened): Adds a vibrant red layer.
- Why it matters: Brings tart, fruity flavor and color.
- Substitution: Try strawberry or mango sorbet.
Angel Food Cake (15 oz, cut into 1/2-inch slices): Creates light, spongy layers.
- Why it matters: Soaks up the blackberry sauce and adds airy texture.
- Substitution: Use pound cake or sponge cake for a denser texture.
Egg Whites (4 large, room temperature): Form the fluffy meringue.
- Why it matters: Create the toasted, swirly exterior.
- Tip: Ensure no yolk traces for best whipping.
Cream of Tartar (Pinch): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape.
Nonstick Cooking Spray: Preps the bowl for easy unmolding.

Pro Tip: Use fresh blackberries for the best flavor, and soften ice cream and sorbet just enough to spread easily.

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Instructions

Make the Blackberry Sauce:
- In a medium saucepan, combine 2 cups blackberries, 1/4 cup sugar, and 1/4 cup water.
- Simmer over medium-high heat, stirring occasionally, until soft and saucy (about 5 minutes).
- Remove from heat, stir in the zest and juice of 1 lemon, and pour into a pie plate to cool to room temperature.
- Tip: Mash berries gently while cooking for a smoother sauce.
Prep the Bowl:
- Spray a 3 1/2-quart metal or glass bowl with nonstick cooking spray.
- Line with plastic wrap, leaving a 1-inch overhang over the edges.
- Tip: Smooth out the plastic wrap to avoid creases in the dessert.
Layer the Ice Cream:
- Spread 2 cups softened vanilla ice cream evenly over the bottom of the bowl.
- Use a large piece of plastic wrap to press the ice cream down, ensuring no gaps.
- Tip: Work quickly to keep the ice cream from melting too much.
Add the First Cake Layer:
- Dip both sides of half the angel food cake slices (1/2-inch thick) into the cooled blackberry sauce, like French toast.
- Arrange over the ice cream, tearing pieces to cover in a flat layer.
- Drizzle any remaining sauce over the cake.
- Tip: Press gently to ensure the cake sticks to the ice cream.
Layer the Sorbet:
- Spread 4 cups softened raspberry sorbet over the cake layer.
- Use plastic wrap to press down and smooth with a spatula.
- Tip: Soften sorbet in the fridge for 15 minutes for easier spreading.
Add the Final Cake Layer:
- Place the remaining angel food cake slices over the sorbet, tearing pieces to cover in a flat layer.
- Fold the plastic wrap overhang over the top and press gently.
- Freeze until hard, at least 4 hours or overnight.
- Tip: Ensure the cake covers the sorbet completely for a neat shape.
Make the Meringue:
- In a large bowl, whip 4 egg whites and a pinch of cream of tartar with an electric mixer on medium-high speed until foamy (about 2 minutes).
- Increase to high speed, gradually add 2/3 cup sugar, and whip until stiff peaks form and the sugar dissolves (about 5 minutes).
- Tip: The meringue should be glossy and hold its shape when lifted.
Assemble and Freeze:
- Invert the frozen dessert onto a parchment-lined baking sheet and remove the plastic wrap. If it sticks, let the bowl stand overturned for 5 minutes.
- Spread meringue evenly over the sides, thicker on top, and create swirly peaks with the back of a spoon.
- Freeze for 3 hours or up to 2(animated) days.
- Tip: Work quickly to keep the ice cream frozen while spreading meringue.
Bake or Torch:
- Preheat the oven to 500°F (260°C). Bake for 3-5 minutes until the meringue is browned. Alternatively, use a kitchen torch to brown the meringue all over.
- Tip: Watch closely in the oven to avoid over-browning.
Serve:
- Use two large spatulas to transfer the Baked Alaska to a serving plate or cake stand.
- Slice into wedges and serve immediately.
- Health Benefit: Berries are packed with antioxidants and vitamin C, making this a delicious way to enjoy fruit in a treat!