French Vanilla and Chocolate Baked Alaska | Emeril Lagasse

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lower in fat and calories.

ice cream

🥗Healthier: sorbet

💰Cheaper: frozen yogurt

Sorbet is dairy-free and lighter.

meringue

🥗Healthier: aquafaba meringue

💰Cheaper: store-bought meringue

Aquafaba is a vegan alternative made from chickpea water.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener.

Heat sugar and water to make a syrup until it reaches 250°F.

Whip egg whites until stiff peaks form.

Slowly pour the hot syrup into the whipped egg whites to make Italian meringue.

Brush the sponge cake with simple syrup infused with brandy.

Layer French vanilla and chocolate ice cream on top of the sponge cake, pressing it down to flatten.

Brush the top layer of ice cream with syrup and freeze until firm.

Unmold the frozen cake and remove the paper.

Decorate the sides of the cake with Italian meringue using a piping bag with a star tip.

Use a blowtorch to brown the meringue until golden.

Serve by cutting with a hot knife.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens