The 93rd Bake: Mary’s Neapolitan Baked Alaska
There are two baked Alaska in this cookbook and I have been holding off, knowing I had to do it, eventually. I figured a late family Christmas function was the perfect opportunity. It was scary, using three litres of ice-cream, (that’s why I needed a crowd) and enigmatic, putting all this ice-cream covered with peaks of meringue into an oven at 240˚C!!! Eeeek. But I’d have to say it worked and the result was fascinating and delicious.
Our cat recently and very suddenly got sick and passed away. The house is so empty without her. It’s so sad. The only consolation is that she was 15 years old, so had lived a good life and a long life. Watching Bohemian Rhapsody last night, (great movie, one of the best ever!), it was very poignant watching Freddy carry on despite his diagnosis and listening to the lyrics of his songs, “who wants to live forever.” He was so creative, and very inspiring, especially how he carried on wanting to fulfill his dream of making music until he died. In his words, when he is singing to a large audience, “I’m exactly the person I was always meant to be. I’m not afraid of anything.” Oh to find that special place where we belong in the world. What a dream, come true. Making Baked Alaska might not fall into that category!
putting ice cream in layers into a dome shaped bowl 
Whisking the meringue and adding sugar syrup at 115 C 
piping the meringue onto the dome of ice cream sitting on the sponge
So first of all, what is a Baked Alaska. Well it’s actually a sponge base covered by a dome of ice cream, topped by meringue that is then
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I will bake Millefeuilles. I know it’s going to be hard but I will have a crack at it. So I was all set up for Saturday to bake. I had my bought puff pastry in the freezer, to save time, but let me tell you, this recipe still took me hours!! It entailed precisely measuring and cutting out the pastry and freezing it several times to keep its shape, plus of course making creme patissiere and meringue icing. No mean feat!