Macadamia Rum Baked Alaska Recipes

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Steps:

• Preheat oven to 325°F. and butter and flour a loaf pan, 9 by 5 by 3 inches, knocking out excess flour.
• Onto a sheet of wax paper sift together flour, baking powder, and salt. In a bowl with an electric mixer on medium speed cream butter 1 minute and beat in sugar in a steady stream, beating until light and fluffy. Add eggs, a little at a time, beating well after each addition and scraping bowl occasionally. Beat in rum until mixture is pale and fluffy. Add flour mixture, one third at a time, beating well after each addition, and beat until batter is smooth. Spoon batter into prepared pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 1 hour and 10 minutes. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely.
• In a small saucepan combine sugar and water and boil, stirring until sugar is dissolved, 2 minutes. Remove pan from heat and stir in rum. Cool syrup to room temperature.
• In a metal bowl stir together ice cream and nuts and freeze until needed.
• Line cleaned loaf pan with plastic wrap, leaving a 3-inch overhang on short sides. Halve cake horizontally with a serrated knife and reserve bottom half for another use. Halve remaining cake horizontally and put bottom layer in loaf pan. Brush layer in loaf pan and cut side of other layer with syrup. Working quickly, spread ice cream evenly over cake layer in loaf pan and top with remaining cake layer, rounded side up. Freeze cake, covered, until frozen hard, about 6 hours. Cake may be made 3 days ahead and kept frozen.
• Preheat oven to 450°F.
• In a large bowl with an electric mixer stir together egg whites, salt, and sugar. Set bowl over a saucepan of simmering water and stir mixture just until sugar is dissolved. Remove bowl from pan and with mixer beat meringue until it holds stiff, glossy peaks.
• Working quickly, remove cake from pan and arrange, flat side down, on an ovenproof shallow platter. With a rubber spatula spread top and sides of cake with a generous layer of meringue, covering it completely. Transfer remaining meringue to a pastry bag fitted with a large star tip and pipe it generously on and around dessert. Bake dessert in middle of oven 4 to 5 minutes, or until meringue is golden brown. Serve immediately.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.