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Article: Baked Alaska layers ice cream over sponge cake and meringue
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- December 20, 2006
- Author:
CopyrightCopyright 2006 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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For Stella Barnett, Mt. Lebanon, who wanted a recipe for Baked
Alaska. From N. Musko, McKees Rocks. This recipe appeared recently in
a Paula Deen magazine, courtesy of chef Bernie Kazenske.
Baked Alaska
1 quart vanilla ice cream, softened
1 quart strawberry ice cream, softened
Vanilla Sponge Cake (recipe follows)
Swiss Meringue (recipe follows)
Candied cherries, candied pineapple, for garnish
Line a 2-quart bowl with heavy-duty plastic wrap. Press the
vanilla ice cream into the bottom and up the sides of the bowl. Press
the strawberry ice cream on top of the vanilla, filling the bowl
completely. Freeze for 8 hours.
Line a baking sheet with parchment paper. Place a 10-inch
cardboard cake ...