Cherry Coconut Baked Alaska
Making a Baked Alaska was one of my 2017 New Year's Resolutions. Not sure why. May be because it just doesn't make sense. How could a thin layer of cake prevent the ice cream from melting in a 500 degree oven?
I used this recipe from America's Test Kitchen. I adapted the recipe by cutting the cake recipe in half and using just one pint of ice cream. I also covered the entire ice cream cylinder in cake, creating a round cake shape instead of the log shape used in the Test Kitchen recipe. This is what my cake covered ice cream looked like before applying the Swiss Meringue coating.
I used Toasted Coconut Caramel ice cream from Haagen Dazs. I was tempted to use gelato, but I was concerned that gelato would melt too quickly. I also lined the cake with fresh, diced cherries before wrapping the ice cream with the cake.
I would absolutely make this again. The texture of the Swiss Meringue was phenomenal, the cake base contrasted well with the richness of the ice cream and, more importantly, the cake and ice cream base can be made up to two weeks in advance. My scaled down version generously serves 4.