LCBO Food & Drink Summer 2021

TAKE THE CAKE

MARSHMALLOW CLOUD BAKED ALASKA

Classic Baked Alaska is the ulti- mate make-ahead no-bake des- sert, ideal for steamy summer nights. With layers of ice cream, macerated raspberries and crunchy cookies, and a marsh- mallowy topping, it’s sneakily impressive. The compliments will flow unto you. Promise. 1 cup (250 mL) raspberries, halved and divided 1 tbsp (15 mL) granulated sugar 1 tsp (5 mL) lemon juice 6 to 8 rectangular cookies, divided (we used Peek Freans Lifestyle Bran Crunch) 2 ⁄ cups (675 mL) vanilla ice cream, so ened 1 ⁄ cups (375 mL) raspberry sorbet, so ened 1 cup (250 mL) chocolate ice cream, so ened MERINGUE 5 egg whites 1 ⁄ cups (330 mL) granulated sugar ⁄ tsp (2 mL) cream of tartar ⁄ tsp (1 mL) kosher salt 1 tsp (5 mL) pure vanilla extract 1 In a small bowl, stir half of the raspberries with sugar and lemon juice, mashing with the back of a spoon. Freeze remaining rasp- berry halves. 2 Brush the inside of a 9 x 5-inch (23 x 12-cm) loaf pan with water. Line with 2 overlapping sheets of plastic wrap, leaving a 2-inch (5-cm) overhang. Arrange half of the cookies in the bottom of the pan to cover; pack and smooth with vanilla ice cream. Dot with macerated raspberries and juices, and frozen raspber- ries, swirling to create patterns. Spread with offset spatula and top with parchment paper to flatten. Freeze until firm enough to layer, about 2 hours.

See page 180 for TIPS.

from element until browned, 1 to 2 minutes. Refreeze or serve immediately. 8 Cut into slices with a warmed large knife, running knife under warm water and drying a er each portion for clean slices.

bottom of bowl. Scrape sugar from inside and bottom of bowl with rubber spatula and beat mixture on a stand mixer using a whisk attachment on medium until thickened, about 2 minutes. Increase speed to medium-high and beat until meringue is glossy, stiff and cooled, 7 to 9 minutes. Beat in vanilla. 6 Working quickly, remove ice cream loaf from freezer and dol- lop at least ⁄ of the meringue on top and remaining meringue on all sides, spreading with an offset spatula or a large spoon. This may look like a lot of meringue, but it’s needed on the top to create height for a breathtaking crown. 7 Toast meringue using a blow- torch or broil 5 inches (12 cm)

3 Remove paper and layer with raspberry sorbet; spread evenly and freeze. Layer with chocolate ice cream, followed by remaining cookies to cover; press to adhere and flatten. Cover with plastic wrap; freeze until firm, at least 4 hours or up to overnight. 4 Run a paring knife along edges of cake to release from pan; li and remove plastic wrap. Place onto a serving plate and return to the freezer. 5 For the meringue, whisk egg whites, sugar, cream of tartar and salt in the bowl of a stand mixer set over a pot with 1 inch (2.5 cm) of simmering water. Whisk con- stantly until sugar dissolves and mixture is hot to the touch, about 3 minutes. Wipe outside and

Serves 8

WHAT TO SERVE

The lush raspberry flavours in this local treat will elevate the chocolate ice cream and berry elements while standing up to the dessert’s sweetness. Southbrook Canadian Framboise LCBO 341024, 375 mL, $19.95

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SUMMER 2021 FOOD & DRINK