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1
To make the kiwifruit sorbet, in a food processor fitted with the metal blade or in a blender, puree the kiwifruit with the 1/2 cup (100 g) sugar until smooth and the sugar has dissolved.
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2
Pour into a bowl, cover, and refrigerate until thoroughly chilled.
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3
To make the pineapple sorbet, in the food processor fitted with the metal blade or in the blender, puree the pineapple pieces with the 1/4 cup (50 g) sugar, the lime juice, and 1 teaspoon rum until smooth and the sugar has dissolved.
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4
Pour into a separate bowl, cover, and refrigerate until thoroughly chilled.
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5
To make the coconut ice cream, in a medium saucepan, warm the 2 cups (500 ml) half-and-half, the 3/4 cup (150 g) sugar, 1 cup (70 g) toasted coconut, and 1/8 teaspoon salt, stirring to dissolve the sugar.
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6
Remove from the heat, cover, and let stand for 1 hour.
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7
Pour the mixture through a mesh strainer set over a bowl and squeeze the coconut with your hand to fully extract the flavor.
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8
Discard the coconut and return the coconut-infused mixture to the saucepan.
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9
Pour the remaining 1 cup (250 ml) half-and-half into a large bowl and set a mesh strainer across the top.
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10
Reheat the coconut-infused mixture until its warm.
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11
In a separate bowl, whisk the egg yolks, then gradually add some of the warm coconut-infused mixture, whisking constantly as you pour.
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12
Pour the warmed yolks back into the saucepan.
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13
Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula.
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14
Pour the custard through the mesh strainer into the half-and-half, then stir in the 1/2 teaspoon vanilla.
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15
Set the bowl containing the custard over a larger bowl of ice water.
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16
Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
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17
Begin assembling the baked Alaska: Line a deep bowl with a 2-quart (2-liter) capacity with plastic wrap and place it in the freezer.
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18
Freeze the chilled kiwifruit puree in an ice cream machine according to the manufacturers instructions.
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19
Spread the just-churned sorbet evenly into the bottom of the plastic-lined bowl and return it to the freezer.
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20
Freeze the coconut custard in the ice cream machine.
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21
Spread 2 cups (500ml) of the just-churned ice cream over the kiwifruit sorbet; freeze the remaining ice cream in a separate container.
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22
Return the bowl to the freezer.
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23
Freeze the chilled pineapple puree in the ice cream machine.
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24
Spread the just-churned sorbet evenly over the ice cream.
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25
Return the bowl to the freezer.
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26
To make the macaroon layer, preheat the oven to 350F (175C).
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27
Butter a 9-inch (23-cm) pie plate, dust it lightly with flour, and tap out any excess.
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28
In the food processor fitted with the metal blade, grind the almonds with the flour, the 1/2 cup (100 g) sugar, and 1/8 teaspoon salt until very fine.
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29
Add the 2 egg whites and 1/2 cup (35 g) coconut and process until combined.
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30
Spread the mixture in the prepared pie plate and bake until golden brown, about 20 minutes.
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Let cool completely.
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Run a knife around the inside of the pie plate to loosen the macaroon, then lift it out.
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33
Place it over the last layer of sorbet in the bowl, trimming it to fit.
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34
Brush the macaroon evenly with the 3 tablespoons (45 ml) rum.
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35
Freeze until firm, at least 8 hours, preferably overnight.
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36
To make the meringue, position an oven rack so that the oven will accommodate the height of the baked Alaska; preheat the oven to 500F (260C).
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37
Line a baking sheet with a silicone baking mat or parchment paper.
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38
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
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39
Increase the speed to high and continue whisking until the whites just begin to hold their shape.
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40
Gradually sprinkle in the 3/4 cup (150 g) sugar, add the vanilla, and continue whisking until the meringue is stiff and shiny.
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41
Invert the bowl onto the prepared baking sheet and peel off the plastic wrap.
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42
Use a spatula to spread the meringue over the entire surface of the baked Alaska and create peaks and swirls.
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Bake until the meringue is nicely browned all over and slightly darkened in places, 3 to 5 minutes.
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44
Watch carefully!
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45
To serve, using a long serrated knife, slice the baked Alaska into wedges, dipping the knife blade into a pitcher of hot water and shaking off the water before each cut.
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46
I like the color and flavor of the kiwifruit sorbet, but if youre not a fan of kiwifruit, feel free to substitute your favorite fruit-based sorbet, such as Chocolate-Tangerine Sorbet (page 158), Passion FruitTangerine Sorbet (page 159), or Strawberry-Mango Sorbet (page 166).
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47
I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the ice cream by 1 tablespoon.
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48
For assembly, the sorbets and ice cream must be spreadable.
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49
Although I give instructions to freeze them in succession, your ice cream machine canister will likely need to be refrozen between batches, so you may have to churn them over the course of a day or two.
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50
This means that the first two batches will be hard from being stored in the freezer; if they are, let them stand at room temperature until soft enough to spread.
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51
If your freezer has enough space, you can unmold the baked Alaska and apply the meringue, then store the dessert in the freezer for up to 1 day until youre ready to bake and serve.
