I wrote about this
on Serious Eats today. It’s from pastry chef Myriam Eberhardt at DBGB and it’s a
baked alaska. How cool is that?
She changes the flavors with the season. When they
, the baked alaska featured a vanilla, raspberry and verbena ice cream combo, flambéed with chartreuse.
But I like this version more.
Base: Almond sponge cake soaked in housemade cherry syrup
Layers: Vanilla ice cream, sour cherry sorbet, chocolate ice cream
Meringue top: Italian meringue
Flambé liquor: Kirsch…flambéed table-side, of course.
Each order serves two, though it also splits nicely as four…in which case you should add a sundae or grand mariner soufflé to make sure everyone gets enough dessert ^_^