Aries: Mocha Baked Alaska

  • 15 Feb - 21 Feb, 2020
  • Mag The Weekly
  • Cookery


· 1 cup chocolate

· 1 cup whipped cream

· 1 loaf pound cake

· ¼ cup brewed coffee

· 3 cups coffee ice cream

· 6 egg whites

· 1 cup sugar

· ½ teaspoon tartar cream

· 1 teaspoon vanilla extract

· ¼ teaspoon salt


In a saucepan, bring cream to boil. Pour over chopped chocolate; whisk until smooth. Refrigerate, stirring occasionally, until cooled, about an hour. Meanwhile, slice pound cake into three layers. Cut it into circles; brush tops with coffee. In a pan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for one minute. Continue beating until egg white mixture reaches 160°C, for 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved. Invert layered cakes onto an ungreased baking sheet and immediately spread meringue, sealing to cover completely. Heat with a kitchen torch until meringue turns light browned and serve.