“I know you want to flambe. This will be very scary for me. I’m trying to find what looks like a dependable recipe. I’ve decided anyone who says ‘Walla!’ in place of ‘Voila!’ is not to be trusted.”
– Jen, in an email to me, discussing the details of our grand plan.
I’m not sure why I wanted to do a Baked Alaska; I didn’t know what a Baked Alaska even was when I added it to my Life List; there was only the vague notion that it was a dessert served with sparklers. I know why I wanted to make one with Jen, though: she is one of the coolest people in the world, and we have a long, successful history of teaming up for large, ambitious projects (In 2002, we built an entertainment center from scratch after watching too many episodes of Trading Spaces. It was awesome.)
Jen made the foundation part of cake and ice cream earlier, and I whipped the egg whites for the meringue.
(She made my hair thing for me as a birthday present. It’s actually a necklace. This is my “sexy in the kitchen” face.)
Sparklers might have been prettier, but lighting 151 in a metal cup and then dumping it all over the thing was way more exciting.
At Micah‘s suggestion, we sliced it like a watermelon. There was some rum that escaped down the side of the meringue and got soaked up by the cake underneath without burning off first, so as you ate towards the edge, you got a few shocking, uber-boozy bites. This one was vanilla cake and chocolate ice cream; next time I’d like to try the reverse. If boozy vanilla cake was that good, chocolate cake soaking up 151 should be stellar.