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Rainbow Baked Alaska Flambé

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  • Serves 8
  • Cooks in 125 mins (120m prep + 5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

rainbow baked alaska | Rainbow meringue baked alaska flambe | you need to add separating meringue into different bowls and adding food coloring to them, then line in piping bag to make tie-dye effect | Rename this recipe "Rainbow Baked Alaska Flambe | Freeze dessert for 15 minutes before browning the meringue. Brown meringue using a torch instead of the oven method, please. Ensure that rum is not boiling before ladling onto dessert. Light dessert on fire with torch immediately after ladling warm rum onto it, rather than igniting the rum before pouring onto dessert. | Can you rename recipe "Rainbow Baked Alaska Flambe" |

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 250°F (120°C).
  2. 2.Line a baking sheet with parchment paper and place the rainbow sponge cake in the center.
  3. 3.Spread the softened ice cream over the cake, creating smooth, even layers. Freeze until firm, about 2 hours.
  4. 4.In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form.
  5. 5.Divide the meringue into several bowls and tint each with different food colors to create a rainbow effect. Gently fold to combine without deflating the meringue.
  6. 6.Using a piping bag with a star nozzle, pipe the colored meringue onto the ice cream in a decorative pattern, covering completely.
  7. 7.Freeze the assembled dessert for at least 15 minutes.
  8. 8.Use a torch to brown the meringue until golden.
  9. 9.Warm the rum slightly, then ladle it over the meringue. Ignite immediately with the torch to flambé.
  10. 10.Serve immediately after the flames subside.

lightbulb_outline Tips

  • chevron_rightEnsure all ingredients are cold and the ice cream is firmly set before applying the meringue.
  • chevron_rightWork quickly with the meringue and return the dessert to the freezer if it starts to melt.
  • chevron_rightFor an extra dramatic presentation, dim the lights in the room before flambéing.