Lemon and Pistachio Baked Alaska
Inspired by techniques from NYT Cooking.
A nutty pistachio cake holds a silky lemon semifreddo, all finished with a blowtorched coat of marshmallowy meringue.
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Method
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Equipment
- small frying pan
- 20 cm round cake tin
- baking paper
- stand mixer with whisk
- small heavy saucepan
- sugar thermometer
- 1.2-1400 ml metal bowl
- cling film
- heatproof bowl and wide pan
- piping bag with large star nozzle
- kitchen blowtorch
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 343 kcal |
| Protein | 5 g |
| Carbohydrate | 47.2 g |
| of which sugars | 44.3 g |
| of which free sugars | 43.2 g |
| Fat | 15.9 g |
| of which saturates | 8.6 g |
| Fibre | 0.5 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Cake
- 150 g butter
- 150 g egg whites (about 5 large), at room temperature
- 25 g toasted almonds, finely ground
- 80 g toasted pistachios, finely ground
- 160 g icing sugar
- 0.5 g fine sea salt or table salt a pinch
- 50 g plain flour
- 1½ tsp unsweetened pistachio paste (10 g)
Lemon semifreddo
- 200 g caster sugar
- 135 ml lemon juice 1 tbsp goes in the syrup
- 2 tbsp water
- 6 large egg yolks
- 3 lemons, zest finely grated
- ½ tsp vanilla
- 355 ml double cream
Meringue
- 400 g caster sugar
- 245 g egg whites (about 8 large), at room temperature
- 1
Brown. Melt 150 g butter in a frying pan and cook, swirling, until nut-brown and fragrant, then pour into a bowl to cool.
- 2
Bake. Heat the oven to 180 °C and line a 20 cm tin; whisk 150 g egg whites to stiff, tripled peaks, then fold in 25 g ground almonds, 80 g ground pistachios, 160 g icing sugar, a pinch of salt and 50 g flour, followed by 10 g pistachio paste and the browned butter; bake for 20-25 min until set, then cool and turn out.
- 3
Line. Line a 1.2-1400 ml metal bowl with cling film.
- 4
Boil. Put 200 g caster sugar, 1 tbsp of the 133 ml lemon juice and 2 tbsp water in a saucepan, let it soak, then boil without stirring to 121 °C, about 10 min, while whisking 6 egg yolks separately until thick and pale, about 5 min.
- 5
Whisk. With the mixer on low, pour the hot syrup down the side of the bowl onto the yolks, then add the lemon zest, ½ tsp vanilla and the remaining lemon juice and beat on medium until completely cool.
- 6
Fold. Whip 355 ml double cream to stiff peaks and fold it through, then pour the mixture into the lined bowl, cover and freeze until firm, at least 6 h.
- 7
Meringue. Whisk 400 g caster sugar with 245 g egg whites in a heatproof bowl over simmering water until the sugar dissolves and the mixture reaches 71 °C, about 5 min, then whisk on high until glossy, stiff and cool, about 7 min.
- 8
Assemble. Cut a 15 cm round from the cake, turn the semifreddo out onto it, pipe the meringue all over from base to top, freeze until serving, then brown all over with a blowtorch.
Storage
Keep the semifreddo frozen, well wrapped, for up to a week before topping with meringue and finishing to serve.
