Baked Alaska

Ingredients

• 6 Tablespoons Granulated Sugar
• 1 Teaspoon Pure Vanilla Extract
• 3 Large Egg Whites (Room Temperature)
• 1 1/2 Pints Pistachio Ice Cream (Softened Slightly)
• 3 Large Egg Yolks
• 3 Ounces Bittersweet Chocolate (Melted & Cooled)
• 1/8 Teaspoon Salt
• 1 1/2 Pints Cherry Ice Cream (Softened Slightly)

Directions

1. Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper and add a light coating of cooking spray. Set aside.
2. In a stand mixer on medium speed, whisk 3 tablespoons sugar and egg yolk until thick & foamy, about 15 minutes. Add vanilla and use a spatula to fold in chocolate until combined.
3. In another bowl in the stand mixer, whip egg whites and 1/8 teaspoon salt until foamy. Add remaining sugar and beat until stiff peaks form. Use a spatula to gently fold egg whites into the chocolate mixture.
4. Pour batter into prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from oven and place on a wire rack to cool.
5. Coat inside of a 5-cup metal bowl with cooking spray and line with plastic wrap. Add a layer of pistachio ice cream, then a layer of cherry and top with another layer of pistachio. Pack firmly, cover with plastic wrap and freeze until ice cream is solid, at least 2 hours or a day ahead.
6. Line a sheet pan with parchment paper and arrange the cake in the center. Invert ice cream bowl on top of the cake. Cover ice cream cake with plastic wrap and place in the freezer.
7. Stuff meringue into a pastry bag fitted with a #5 star tip. Pipe meringue attractively over entire ice cream cake and return to the freezer for 15 minutes. Place in the oven and bake until meringue tips just turn golden brown, about 1-2 minutes. Remove from the oven and serve.