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Title: Baked Alaska Saint Pierre - Part 2
Categories: Cakes, Desserts, I scream, Citrus, Booze
Yield: 10 Servings

DIRECTIONS CONTINUE

MAKE MERINGUE: Beat egg whites and a pinch of salt in a
large bowl with cleaned beaters at moderately high speed
until foamy, then add cream of tartar and continue to
beat until whites hold soft peaks. Add sugar a little at
a time, beating, and continue beating until whites just
hold stiff, glossy peaks. Beat in vanilla.

Put oven rack in lower third of oven and set @ 450ºF
/232ºC.

Transfer frozen cake (still on plate or inverted cake
pan) to a baking sheet lined with parchment or wax paper
and spread meringue over cake, making it at least 1 inch
thick and mounding it on top. Make an indentation with a
tablespoon in center of meringue deep enough to fit
eggshell. Bake cake until edges are lightly browned,
about 5 minutes. Carefully transfer cake to a serving
plate using 2 metal spatulas and place eggshell in
indentation. Pour liqueur into eggshell and carefully
ignite with a kitchen match. Spoon flaming liqueur
evenly over meringue (flaming liqueur will brown
meringue a little more). Remove eggshell and serve baked
Alaska immediately.

COOKS' NOTES: Cake with ice cream and sorbet, but
without meringue, can be assembled 2 days ahead and
frozen, tightly wrapped in plastic wrap.

YIELD: Makes 10 servings

Gourmet | June 2004

RECIPE FROM: https://www.epicurious.com

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