Summer Berry Baked Alaska
Summer Berry Baked Alaska is an intermediate-level dessert that takes 12 hours and 5 minutes to prepare (including freezing time), with 1 hour of active prep, yielding 10 to 12 servings. Beneath its swirly, toasted meringue layer lies a patriotic red, white, and blue surprise: blue comes from angel food cake slices dipped in fresh blackberry sauce, while vanilla ice cream and raspberry sorbet complete the color trio.
Ingredients
Blackberry Sauce
Fresh blackberries
Sugar
1/4 cup water
Lemon juice
Lemon zest
Ice Cream Layers
2 cups vanilla ice cream, softened
Angel food cake, sliced (enough for two layers)
Raspberry sorbet, softened
Meringue
Egg whites
Cream of tartar
Sugar
Directions
Make the blackberry sauce: Simmer blackberries, sugar, and 1/4 cup water in a medium saucepan over medium-high heat until the blackberries are soft and saucy, about 5 minutes. Remove from heat, stir in lemon juice and zest, then pour into a pie plate to cool to room temperature.
Prepare the base: Spray a 3 1/2-quart metal or glass bowl with cooking spray and line it with plastic wrap, leaving a 1-inch overhang. Spread 2 cups of vanilla ice cream over the bottom of the bowl, using a large piece of plastic wrap to press it down evenly.
Add the first cake layer: Dip both sides of half the angel food cake slices in the cooled blackberry sauce (like French toast) and arrange them over the ice cream, tearing pieces as needed to cover in a flat layer. Drizzle any remaining sauce over the cake.
Add the sorbet and second cake layer: Spread raspberry sorbet over the angel food cake, using plastic wrap to press it down. Flatten with a spatula, then top with the remaining angel food cake slices (tearing as needed for coverage). Fold the plastic wrap over the top and gently press down. Freeze until hard, at least 4 hours or overnight.
Make the meringue: Whip egg whites and cream of tartar in a large bowl with an electric mixer on medium-high speed until foamy (about 2 minutes). Increase speed to high, gradually add sugar, and whip until stiff peaks form and sugar dissolves (5 minutes more).
Assemble the meringue: Invert the frozen ice cream cake onto a parchment-lined baking sheet and remove the plastic wrap (if stuck, let the bowl stand overturned for 5 minutes to release). Spread the meringue evenly over the sides (slightly thicker on top) and use the back of a spoon to create large swirly peaks. Freeze for 3 hours or up to 2 days.
Brown the meringue: Preheat the oven to 500°F (260°C). Bake the dessert until the meringue is browned, 3 to 5 minutes. Alternatively, use a small torch to brown the meringue all over.
Serve: Use two large spatulas to transfer the baked Alaska to a serving plate, cake stand, or cutting board. Slice into wedges and enjoy.
