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Baked Alaska Pie With 3 Sorbets
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- #31247
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 pint raspberry sorbet, softened
1 pint coconut sorbet, softened
1 pint mango sorbet, softened
1 prepared graham cracker crust
2 tablespoons powdered egg whites
1/2 cup sugar
directions
Spoon raspberry sorbet into pie crust. Repeat with coconut sorbet and then mango sorbet, mounding mango sorbet in center. Freeze for 4 hours.
Heat oven to 450 degrees F.
In a bowl, beat powdered egg whites and 6 tbs. warm water with a mixer until powder dissolves. Increase speed and beat until soft peaks form. Beat in sugar until soft shiny peaks form.
Spoon onto pie, covering sorbets. Swirl meringue decoratively. Bake for 5 minutes or until peaks are golden.
Freeze for 4 hours.
added by
cookingczar
nutrition data
202 calories, 7 grams fat, 32 grams carbohydrates, 3 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
July 7, 2006
This was great! I substituted a mandarin orange sorbet for the mango. I served it without freezing it for 4 hours after baking the meringue. I'm wondering if that last part was just a cut-and-paste error. Next time I make this, I will probably up the freezing time on the sorbet and then go for a toastier meringue in the oven. But the times listed worked fine.