Hey, I'm putting

Hey, I'm putting the oven because we're making Baked Alaska. We're making Baked Alaska. This step is crucial. You're gonna soften cream flavour. Line a bowl with some plastic wrap. I'm using a glass bowl just sometimes with a metal bowl, things can stick in the freezer. Your bowl lined with some overhangs, built in handles. We'll get our down in the bowl. Alaska, the bottom ends up being the top. So I'm putting my pistachio in first. You can use any flavours you want, Baked Alaska I ever had was pistachio and cherry. Get your first cream down, it with plastic. This will not get this layer nice and flat, to freeze this until it's solid. And it's gonna it doesn't taste once your first layer is frozen solid, add our second layer. And if you remember, my favourite Baked Alaska is pistachio cherry. Somebody has already I don't know who you're looking at. Was frozen solid, I took this about 15 or 20 minutes, nice and soft. The trick here is you wanna give small clumps your ice cream soft but not melted. Obviously, you can measure the top that you're making, make an appropriate cool the cake, trim the cake and fit the cake. But at my grocery store, they all butter pound cake, because I know you're probably pretty busy. Ooh, look at it's almost perfect. Now. Cream is pretty soft, you wanna firmly push your cake into your ice cream. Once this refreezes, it's all gonna as one thing turns out, I other pound cake. The coffee over then? We're covering this tight with plastic, then back into the freezer until this is frozen solid. I just checked on our ice cream, frozen solid. So separate four egg whites, because without a it's just ice cream cake. Oh, look, a double yolk. Oh, yeah. By separating our egg whites into a separate container, I can make sure there's no yolk in it before I add it to a recipe. Next, whip this over high speed until your egg whites are about firm peaks. After a few minutes, your egg whites will look sort of like this. You can add one and a quarter cups of sugar and just a light pinch of kosher salt. Now, for me, this took about seven to eight minutes. But once your meringue has a nice glossy finish, pinch it, you no longer feel any gritty sugar. Ice cream. And larger bowl with in it. Our bowl into here just for while we get tray or cookie sheet lined with some parchment paper. Carefully uncover your ice cream, get your sheet tray on top of your bowl. Then in one smooth motion, and because we line the bowl with plastic wrap, leaving handles for ourselves. Ice cream already starting. So we're gonna work real quick. Coat your ice cream how you see fit, give it a nice little spiky hairdo, then back into the freezer for about two hours. Wanna start this the day before, but it's cold Baked Alaska, our oven preheated to 500 degrees. After 4 to five minutes, it's gonna look like this. Carefully up off of your tray. We lost a little meringue, but we still easiest way to cut stuff like two knives, preferably ones you don't really care about, put them in a metal container with the hottest water you can, your tap or, say, like an electric teakettle. Then pull one knife out, dry it off, you're gonna cut it, put this dirty knife back in the hot water and switch to the. Knife. Dry that one off and one off and we get beautifully clean cuts. And follow me, this thing. Ice cream flavours are you gonna use?