Page 105 - A Literary Holiday Cookbook

3 Repeat Step 2, starting with the ice cream.

4 Fold the ends of the plastic wrap over the final layer of graham
crackers and place in a freezer for at least 3 hours.

5 In the bowl of a standing mixer fitted with a whisk attachment, beat

the egg whites, vanilla, cream of tartar, and salt on medium speed
for 3 minutes or until soft peaks form.

6 With the mixer running, very gradually add the powdered sugar.
Set mixer to full speed and continue to beat for 5 minutes or until stiff

peaks form. The meringue should be bright white and glossy and
should feel smooth when rubbed between two fingers. Transfer

approximately 1 cup of meringue to a small bowl and set aside.

Transfer the remainder of the meringue to a large piping bag fitted
with a large star tip (such as a Wilton #1M tip).

7 Fold back the wrap from the graham layer and overturn the frozen

loaf pan onto a heat-safe serving tray. Remove the pan and plastic
wrap.

8 Working quickly, spread the 1 cup of reserved meringue on top of
the ice cream loaf in a flat layer. Using the piping bag, pipe tight

squiggles of meringue along the sides of the loaf, making sure not to

leave any of the loaf exposed. Pipe a line around the upper edge of
the loaf to cover where the flat top and squiggles meet.

9 Lightly toast the meringue with a chef’s torch. Alternatively, place
the baked Alaska in an oven under a 550°F broiler for 2 minutes.

The broiler method achieves a lighter, more even toasted color, while
the torch is darker and accentuates the lines of the meringue. If

using the broiler method, be sure the baked Alaska is on an oven-

safe serving tray and chill the tray in the refrigerator for 20 minutes
before plating.