Baked Alaska

Name: Baked Alaska
Yield: Serves 8
Ingredients: 2 containers (1-pint), coffee ice cream; 1 cup (4 ounces), cake flour; 1/3 cup (1 ounce), unsweetened cocoa powder; 2/3 cup (4 2/3 ounces), sugar; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, salt; 1/2 cup, vegetable oil; 6 tablespoons, water; 4 , large eggs, separated; 3/4 cup (5 1/4 ounces), sugar; 1/3 cup, light corn syrup; 3 , large egg whites; 2 tablespoons, water; Pinch, salt; 1 teaspoon, vanilla extract

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Appears in Cook's Illustrated November/December 2015, America's Test Kitchen TV

Desserts or Baked Goods

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Frozen Desserts

The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.

SERVES8

TIME2 hours, plus 3½ hours freezing

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WHY THIS RECIPE WORKS

Plenty of insulation is the key to a Baked Alaska that is toasty on the outside but still firm at the center. To this end, most recipes cover the ice cream in mountains of billowy meringue, which is effective but makes the dessert too sweet...

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