NYC | Black Forest Baked Alaska at DBGB

Wednesday, January 30, 2013 2comments No tags Permalink 0

I wrote about this

Baked Alaska

on Serious Eats today. It’s from pastry chef Myriam Eberhardt at DBGB and it’s a

black forest

baked alaska. How cool is that?

She changes the flavors with the season. When they

first opened

, 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 ^_^

  • Cassaendra
    February 4, 2013

    Black Forest + Baked Alaska, wow! …I'm still drooling. :)

  • Kathy YL Chan
    February 4, 2013

    Hi Cassaendra! This was a pretty amazing dessert :D

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