Lemon-Pistachio Baked Alaska
For this version of the baked Alaska, make a frozen parfait with lemon curd, which will prevent it from melting too quickly at the table. The genoise cake is soaked in limoncello syrup, which makes it super moist even after being frozen. The recipe may include many steps, but almost all of them can be […]
Ingredients
- 2 lemons, zest finely grated
- 2/3 cup (150 ml) honey
- 4 egg yolks
- 1 egg
- 1 oeuf
- 1/2 cup (115 g) unsalted butter, diced
- 1 cup (250 ml) 35% whipping cream
- 1/4 cup (35 g) roasted shelled pistachios, coarsely chopped
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/4 tsp baking powder
- 3 eggs, at room temperature
- 1/2 cup (105 g) sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) limoncello (see note)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) lemon juice
- 4 egg whites, at room temperature
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) water
Instructions
- In a pot off the heat, whisk together the lemon zest, honey, lemon juice, egg yolks and whole egg until smooth.
- Cook over medium heat while whisking until the mixture thickens and comes just to a boil. Strain through a sieve set over a bowl. Compost the zest.
- Gradually whisk in the butter. Cover with plastic wrap directly on the surface of the lemon mixture. Let cool. Refrigerate until completely chilled, about 2 hours. The lemon mixture will keep for 1 week in the refrigerator.
For this version of the baked Alaska, make a frozen parfait with lemon curd, which will prevent it from melting too quickly at the table. The genoise cake is soaked in limoncello syrup, which makes it super moist even after being frozen. The recipe may include many steps, but almost all of them can be taken care of up to two weeks in advance. You’ll just have to brown the Italian meringue with a kitchen torch on the day—and cause a sensation.