You can cook all kinds of things with your Steam Shell Griddle: meats, veggies, seafood, omelets, pancakes, French toast…and even desserts like Baked Alaska. Yes, we said Baked Alaska. Now there’s a griddle recipe that’s sure to impress your friends!
- Homemade sponge cake or one bought in your local supermarket
- 3 room temperature egg whites
- 1 tsp. of cream of tartar
- 2 pt. of your favorite flavor ice cream, softened for 5 minutes
- ¾ c. of sugar
- 1 pinch of salt
A medium-sized glass storage bowl that holds 8-10 cups should be lined with plastic wrap about 2 hours prior to cooking the dessert. (Tip: When you’re picking out a container be mindful of the shape you want since the dessert’s shape is influenced by the bowl’s shape. A good thing to remember is that round bowl bottoms unmold easier.)
Scoop the soft ice cream into the bowl. If you selected two different flavors, then spread a whole pint in the bowl and layer the other pint of ice cream over it. Put the bowl in your freezer and let the ice cream completely set up. (You can do this several days in advance if you wish.)
When it’s almost time to bake the dessert, take the bowl out of the freezer and cover it with a ½- to ¾-inch layer of sponge cake pieces; this will be the dessert’s bottom once it’s turned over. Place the bowl back in your freezer.
For the meringue:
- In a medium-sized glass or stainless steel bowl add your salt and egg whites; using a stand or handheld mixer slowly beat them until your whites start to foam.
- Turn up the mixer’s speed to medium as you add the cream of tartar.
- Once soft peaks have taken shape, increase the mixer to high speed as you pour in the sugar very slowly. Mix the meringue until glossy, stiff peaks have formed.
Now take the bowl out of your freezer and overturn it on the foil-lined griddle. If the dessert won’t come out, try trickling warm water over the outside of the container for a few seconds; this should loosen the dessert enough so it slips out easily.
Take off the plastic wrap. This is where you’ll need to work fast. To create your dessert’s shape, spread the meringue over the ice cream and cake. When you’re halfway through, preheat your griddle to medium-high heat and finish layering the meringue quickly. Important note: Meringue acts as an insulator for the ice cream; so it’s critical that you layer the ice cream and sponge cake with at least ½-inch thick of meringue right down to the foil—or you’ll have a mess when you bake it.
Once you’ve finished layering the meringue and the griddle is preheated, close the lid and bake for about 6-7 minutes. Check the meringue occasionally to ensure it isn’t burning or melting. Usually higher heat and less bake time is better than lower heat and more bake time.
After baking, the Baked Alaska’s outside surface should be somewhat crispy and the peaks of meringue lightly browned. Using the foil, gently and carefully transfer the dessert to a serving dish. Immediately slice, serve and enjoy.
This dessert will be a hit with your family or when you entertain. They’ll be amazed that you can cook this delicious dessert on a griddle! Please contact us for more terrific recipes or information.