Some dishes have been around for a hundred years or more, in pretty much their original version.
Baked Alaska is one of these. Invented at the beginning of the 19th century (here’s the Baked Alaska history), it has pretty much been the same dessert, but for flavor variations in:
It is often plated with a fruit coulis: passionfruit, raspberry, strawberry.
Sometimes, especially at trendier restaurants, favors have been updated, such as:
And sometimes, between the layers, chopped nuts, fruit, what-have-you.
DECONSTRUCTED BAKED ALASKA
Komodo restaurant in Miami has deconstructed Baked Alaska, assembled in individual portions (not a cake): photo #1.
The recipe—seemingly targeted to the youth palate—includes:
It’s easy to create your own deconstructed Baked Alaska, a.k.a. ice cream on a slice of cake with a meringue topping.
Just pick your cake and ice cream flavors. Garnish optional; we prefer, simply, a very browned meringue and a fruit purée or coulis (coulis [COO-lee) is a strained purée).
We combined a slice of carrot cake loaf with salted caramel ice cream, homemade meringue (although we suppose you could substitute meringue cookies), and raisins marinated in Grand Marnier as the sauce.
The important thing: Have fun with it.
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