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The Fabulous Baked Alaska with Grand Marnier

2015-12-17

   La version Française se trouve ICI
The ultimate cake for Ice Cream lovers, with Grand Marnier and Almond flavors.... a real treat 

Don't forget to share your photos once you tried this recipe! HERE 







About this recipe

This one is a recipe everybody asks me every year for end of the year celebrations, and though it's easy to make, it's a huge sucess everytime... a recipe really interesting from a return on investment perspective !
Grand Marnier Baked Alaska

Grand Marnier Baked Alaska

Grand Marnier Baked Alaska

Grand Marnier Baked Alaska

Grand Marnier Baked Alaska

Origin of the recipe

A delicious Ice Cream with Grand Marnier, covered in Italian Meringue.
  • The American physicist Benjamin Thompson Rumford discovered the insulating power of egg whites, and called it initially «Omelette Surprise» in 1804.
  • Jean Giroix, the French chef at «Hotel de Paris» in Monte-Carlo contributed to make this dessert famous and renamed it «Omelette Norvégienne» in French, better known as «Baked Alaska» in English
  • Another theory is that the dessert was brought to France by the master cook of a Chinese mission and disclosed his technique to the French chef Balzac of the Grand Hotel

 

Ingredients

Grand Marnier Baked Alaska

For the mold Silikomart "TOR250X80 GIANDUIA" :
9.84" (or 9 27/32" or 25 cm) (W) x 3.14" (or 3 5/32" or 8 cm) (L), 3.54" (or 3 35/64" or 9 cm) (H)

 
1 Genoa Sponge Cake. For the recipe, see HERE

3 ¼ Cups Grand Marnier Ice cream (1 kilogram). For the recipe, see HERE

3 ⅔ Cups Italian Meringue (600 grams). For the recipe, see HERE

 Decoration

Candied oranges

¼ lbs Dark Chocolate (100 grams). To temperate

Gold dust

 

For a 11.81" (or 11 13/16" or 30 cm) x 4.33" (or 4 21/64" or 11 cm) bûche

 
1 Genoa Sponge Cake. For the recipe, see HERE

5 Cups Grand Marnier Ice cream (1.6 kilograms). For the recipe, see HERE

6 Cups Italian Meringue (990 grams). For the recipe, see HERE

 Decoration

Candied oranges

6 oz Dark Chocolate (165 grams). To temperate

Gold dust

 

For a 8.66" (or 8 21/32" or 22 cm) x 2.75" (or 2 3/4" or 7 cm) bûche

 
1 Genoa Sponge Cake. For the recipe, see HERE

2 ¼ Cups Grand Marnier Ice cream (700 grams). For the recipe, see HERE

2 ¾ Cups Italian Meringue (462 grams). For the recipe, see HERE

 Decoration

Candied oranges

3 oz Dark Chocolate (77 grams). To temperate

Gold dust

 

You will need...

Steps

The Almond Cake, the «Genoa Bread»

1. Start by baking the

Genoa Sponge Cake

: The recipe is HERE

2. Then cut a rectangle you will use as the "base"

3. If you are using the mold from Silikomart "TOR250X80 GIANDUIA", the rectangle should be 9.84" (or 9 27/32" or 25 cm) (L) and 2.75" (or 2 3/4" or 7 cm) (W)

4. Wrap with plastic wrap and keep aside
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

The Mold

5. Let's talk about the mold. I am using a perfect mold, as it's made out of Silicon, which allows you to pop out the frozen ice cream easily. Its triangle shape is perfect as well for this recipe

6.  The brand of this silicon mold is Silikomart, and the model is "TOR250X80 GIANDUIA". Dimensions: 9.84" (or 9 27/32" or 25 cm) x 3.14" (or 3 5/32" or 8 cm), height: 3.54" (or 3 35/64" or 9 cm) : To purchase online, see HERE

7. If you don't have this particular mold, just use a Yule Log mold, and you can always "cheat" by shaping the dessert into a mountain shape with the meringue

8.  I recommend to place plastic wrap inside the mold : this will make the unmolding easier
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

Grand marnier Ice Cream

9. You will need the

Grand Marnier Ice cream

(3 ¼ Cups or 1 kg) : The recipe is HERE

10. The best option that I recommend, is to make the recipe yourself
Grand Marnier Baked Alaska

With an ice cream from the stores

You may decide to go faster, here's how :

● You may buy an

orange ice cream

and add

grand marnier



● Or you may choose to buy an ice cream with a different flavor
Grand Marnier Baked Alaska

Assembling

11. ● If you want to realise the

Grand Marnier Ice cream

(3 ¼ Cups or 1 kg) yourself, that's probably the best option. You will need to make the ice cream, churn it and then use it right away after churning

12. ● If you want to go fast, you may buy a quality ice cream in a good store. It may be too hard, and you will need to soften it in the fridge

a few hours



13. You will need 3 ¼ Cups or 1 kg of ice cream

14. Pour the

Grand Marnier Ice cream

(3 ¼ Cups or 1 kg) inside the mold
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

15. Place and gently push down the

Genoa Sponge Cake

(that you had cut to dimensions)

16. Make sure to push the cake into the mold

17.  Transfer the mold in the freezer and wait at least

6 hours

!
Grand Marnier Baked AlaskaGrand Marnier Baked Alaska

Unmolding

18. 

6 hours

later, unmold the dessert

19. Take off the plastic wrap
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

20. Transfer the dessert to a plate, the same you will use to serve

21.  Place the plated dessert into the freezer
Grand Marnier Baked Alaska

The Italian Meringue

22. You will need the

Italian Meringue

(3 ⅔ Cups or 600 g) : The recipe is HERE

23.  Once realized, do not stop the whisk ! The meringue would "fall"
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

24. Fill a Pastry Bag fitted with the large star tip, with the meringue

25. We need a Pastry Bag and a decorating tip. We will need to use a decorating tip called a "star tip" like this one. The tip must be pretty large to make nice and big lines
Grand Marnier Baked Alaska

26.  Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
Grand Marnier Baked Alaska

Last steps...

27. Pipe the meringue onto the ice cream in a decorative fashion, making big vertical lines, from the bottom to the top
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

28. Let's now finish piping some meringue on the top...
Grand Marnier Baked AlaskaGrand Marnier Baked Alaska

29. Inspect your beauty, and make sure to not leave any "hole" behind
Grand Marnier Baked Alaska

Blowtorch

30. Let's brown the meringue with a blowtorch
Grand Marnier Baked AlaskaGrand Marnier Baked AlaskaGrand Marnier Baked Alaska

31. To decorate, you may use

candied oranges



32.  Keep in freezer until you serve the dessert
Grand Marnier Baked AlaskaGrand Marnier Baked Alaska

Grand Marnier Baked Alaska

Suggestions to improve this recipe...

I also tried other flavors like

chocolate

and

cherry

ice creams, which was delightful as well!

 

Result

When serving : Old school pastry chefs use to pour hot grand marnier and flambé' the dessert : I do not recommend it, for it's a bit dangerous and a tad too old school...

Grand Marnier Baked Alaska


 

Bon appétit !

Grand Marnier Baked Alaska


 

The result and the pix






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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 Genoa Sponge Cake

3 ¼ Cups Grand Marnier Ice cream (1 kg)

3 ⅔ Cups Italian Meringue (600 g)

Candied oranges

¼ lbs Dark Chocolate (100 g)

Gold dust