Browse by
Browse by
Browse by
Browse by
Blueberry Sorbet Baked Alaska
Tested by Dixie Crystals
Chef Eddy Recipe
Blueberry Sorbet Baked Alaska
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0 | Sign in to rate this recipe

Countless French desserts are made with a combination of sorbet with meringue for a good reason - the combination is irresistibly delicious. This Blueberry Sorbet Baked Alaska is no exception. Full of tasty blueberries and airy meringue, the combination of crunchy and cold is a sure-fire winner. (Gluten-free and fat-free too!)

Prep time
0:30
Bake/Cook time
1:20 to 1:50
Plan for

Sorbet freezing time

Yield
10-12 servings
Sign in to post a comment

Blueberry Sorbet Baked Alaska
Extra Fine Granulated Sugar
Prep time :
0:30
Bake/Cook time :
1:20 to 1:50
Plan For

Sorbet freezing time

Yield :
10-12 servings

INGREDIENTS

Blueberry Sorbet

Meringue Frosting

DIRECTIONS

  1. Preheat oven to 210°F.
  2. Draw 3 circles the same size as a springform pan onto parchment paper and place on cookie sheets. (Flip parchment paper upside down so there will be no contact of food with ink.) Set aside.
  3. In a mixing bowl, whip egg whites and 3/4 cup sugar until very stiff. Depending on mixer used, this can take 10+ minutes.
  4. Stop whipping. Using a rubber spatula gently fold 3/4 cup sugar into stiff whipped egg whites.
  5. Drop meringue evenly onto 3 circles. Spread flat and round with an offset spatula or a spoon; make sure to keep meringue about a 1/4- to 1/2-inch away from drawn circle mark. This is very important as meringue will expand a little and it needs to fit into a springform pan.   
  6. Place in oven. While baking, open oven at least 8 times for about 5 seconds at a time. This will ensure that trapped steam can escape, and the meringue is crisp and dry when finished baking. The meringue is ready when it's crisp and sounds hollow when tapped on the bottom. This will take between 120 and 150 minutes. Do not worry about over baking; it cannot burn.
  7. Once cooled, place meringue circles in an airtight food storage bag.
  8. When meringue is almost done baking, start to prepare blueberry sorbet. Bring sugar, water and corn syrup to a boil. Remove from heat.
  9. Place blueberries in a blender and pour hot liquid onto blueberries. Puree to a very smooth mixture. Add lemon juice.
  10. Pour in a bowl and set bowl on ice to chill mixture as cold as possible. This is important as a very cold mixture will churn faster. Faster churning equals smoother ice cream or sorbet.
  11. Churn according to ice cream manufacturer's directions. 
  12. Ensure that meringue layers will fit into springform pan. Carefully trim meringue edges if needed using a serrated knife.
  13. Place a meringue layer into a springform pan.
  14. Scoop 1/2 of blueberry sorbet onto meringue and smooth evenly flat. Cover with second meringue layer and fit another meringue layer on top. Finish with remaining sorbet and last meringue layer. Place in freezer.
  15. For meringue frosting, place egg whites and sugar into a mixing bowl. Place over a double boiler and whip mixture to 145°F.
  16. Remove from heat and use an electric mixer to whip until a stiff and thick meringue.
  17. Remove frozen cake from pan and frost cake, return to freezer.
  18. Right before serving, place Baked Alaska in a 500°F oven just until lightly browned or use a blowtorch to brown merginue. 
  19. Serve immediately and freeze leftovers. 
Shout Out To Our Baking Friends
    ::    JT    ::    reacheb    ::    Barbara    ::    Emmaj    ::    nancy    ::    Sammy    ::    bev805    ::    Marsha Albert    ::    rpompelia    ::    Jennifer T    ::    Paul Plumb    ::    Darlene    ::    jan    ::    Melissa Smalley    ::    carrie elliott    ::    Heather    ::    irene    ::    Alli    ::    Michelle Duke    ::    Belinda C
Trusted by home bakers since 1917
Dixie Crystals sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2018 Dixie Crystals. All rights reserved. All Dixie Crystals branded products are the registered marks of the Dixie Crystals Company.