This is not your grandma’s baked Alaska: a lemony poppy seed cake and a light sorbet gives this retro dessert a 21st-century makeover.
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FROM THE RECIPE:
I went with lemon sorbet instead of ice cream because I knew the rest of the meal was rather on the heavy side (huge spread of small bites from all over the world). To keep homemade sorbet from getting icy and retain a velvety texture after a couple of days in the freezer, I add some simple syrup or honey to the base before churning it. Does its magic trick every time! The baking part of the meringue once each cake is covered with it can be done in the oven but it was pretty hot at my friend's house that I used a blow torch instead of turning the heat a notch higher.
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