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INGREDIENTS

1 Recipe Chocolate Ice Cream;
6 tb Sugar; divided
Parchment paper
4 Egg whites
1 Recipe Coconut Sorbet; see *
3 Egg yolks
1/4 c Sugar
2 qt Ice cream bombe mold
4 Egg whites
1/2 c All-purpose flour; sifted

Servings

INSTRUCTIONS

* Note: See the "Chocolate Ice Cream" and "Coconut Sorbet" recipes which are included in this collection. Preheat the oven to 425 degrees. Whip the egg yolks with 2 tablespoons sugar until creamy and yellow. Whip the egg whites to soft peaks and add the remaining sugar to the whites. Continue to whip the whites to stiff peaks. Carefully fold the beaten egg whites into the yolk/sugar combination. Using the same care, fold in the sifted flour. Line a cookie sheet with the bakers parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan. Bake in the center of the oven for 12 to 15 minutes or until the top is golden-brown. Cool the cake quickly near an open window and on a rack. Preheat the oven to 450 degrees. Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold. The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom. Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake. Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet first into the cake-lined mold and create an even layer on the bottom (later the top) of the mold. Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer. Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours. This can be done well in advance of finishing the baked Alaska. To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks. Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter. Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream. Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color. Serve immediately. This recipe yields 1 baked Alaska for 8 to 10 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B03 broadcast 05-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-10-1997 Recipe by: Michael Lomonaco

NOTES

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Baked Alaska

1  Recipe Chocolate Ice Cream; 
6 tb Sugar; divided 
  Parchment paper 
4  Egg whites 
1  Recipe Coconut Sorbet; see * 
3  Egg yolks 
1/4 c Sugar 
2 qt Ice cream bombe mold 
4  Egg whites 
1/2 c All-purpose flour; sifted

* Note: See the "Chocolate Ice Cream" and "Coconut Sorbet" recipes  which are included in this collection.    Preheat the oven to 425 degrees. Whip the egg yolks with 2 tablespoons  sugar until creamy and yellow. Whip the egg whites to soft peaks and  add the remaining sugar to the whites. Continue to whip the whites to  stiff peaks. Carefully fold the beaten egg whites into the yolk/sugar  combination. Using the same care, fold in the sifted flour. Line a  cookie sheet with the bakers parchment paper, pour the cake batter,  and spread the batter out to evenly coat the pan. Bake in the center  of the oven for 12 to 15 minutes or until the top is golden-brown.  Cool the cake quickly near an open window and on a rack. Preheat the  oven to 450 degrees. Assemble the baked Alaska by cutting the sponge  cake to the basic shape of the bombe mold. The largest piece will be  used for lining the mold and a smaller piece will be used for the top  which later will be inverted to become the bottom. Line the bombe  mold with plastic wrap and then line the plastic with the larger  piece of baked and cooled cake. Remove the ice cream and sorbet from  the freezer and allow to soften for 10 minutes. Spoon or scoop the  sorbet first into the cake-lined mold and create an even layer on the  bottom (later the top) of the mold. Cover the sorbet with the ice  cream in the same fashion, smoothing out the ice cream as you go,  into one even layer. Place the remaining layer of cake on top of the  ice cream layer to act as a seal and place the whole bombe into the  freezer for 4 to 5 hours. This can be done well in advance of  finishing the baked Alaska. To finish the Alaska whip the egg whites  to soft peaks, add the sugar and continue to whip to stiff but not  dry peaks. Pour the meringue into a pastry bag fitted with a star  tube and unmold the bombe. Use hot towels to help loosen the bombe if  necessary and invert the bombe onto a heat proof serving platter.  Remove the plastic wrap and pipe a decorative design of meringue all  around the base of the, now revealed, cake covered bombe. Cover the  entire bombe with this meringue in as decorative a design as you can  manage, being as creative as you like, but working quickly to avoid  melting too much of the ice cream and sorbet. The baked Alaska is now  ready for a quick visit to the very hot oven to brown the meringue  but not melt the ice cream. Place the Alaska into the oven for just 5  minutes to brown the meringue to a light golden color. Serve  immediately. This recipe yields 1 baked Alaska for 8 to 10 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B03 broadcast 05-11-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    05-10-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 8 servings

Calories: 329
Calories from Fat: 125 (38%)

Amt Per Serving		% DV

	Total Fat 13.9g	18 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 2.1g
Cholesterol 629.3mg		194 %
Sodium 353.2mg		12 %
Potassium 378.7mg		10 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 22g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 329

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