Cannabis Baked Alaska

Ingredients

• 200 g 7.1 oz Main ingredient (fruit or chocolate)
• 2 tbsp 2 tbsp Cannabis Butter
• 150 g 5.3 oz Sugar
• 300 ml 1.27 cup Cream
• 1 tsp 1 tsp Vanilla Extract

Instructions

1. 1
   Bake sponge cake: Separate 4 eggs. Whip egg whites with 3 tbsp (80g) sugar and pinch of salt to stiff peaks (whisk test: invert bowl, nothing falls out). Cream egg yolks with ¾ tbsp (20g) sugar, fold in 3 tbsp (40g) sifted flour + ¾ tbsp (20g) cornstarch. Fold in egg white in 3 portions — gently with spatula from bottom to top. Spread on parchment paper (8-inch/20cm circle), preheat oven to 347°F (175°C) with top and bottom heat, 12–15 minutes. Cool completely.
2. 2
   Prepare ice dome: Line a bowl (7-inch/18cm diameter) with plastic wrap — let it overhang for easy removal later. Quickly layer 17 oz (500ml) cannabis vanilla ice cream (slightly thawed, pliable but not liquid). 7 oz (200ml) raspberry or strawberry sorbet as middle layer. Finish with cannabis butter ice as center. Cover with plastic, use bowl bottom as weight. Freeze at least 4 hours, preferably overnight. Goal: rock-hard frozen.
3. 3
   Italian meringue: Whip 4 room-temperature egg whites (important for volume!) with pinch of salt to stiff peaks. Meanwhile: Heat 7 oz (200g) sugar + 2 fl oz (60ml) water in small pot to 250°F (121°C) (soft-ball stage) — use candy thermometer. Pour hot syrup in thin stream into running mixer (along bowl edge, not onto whisk). Continue mixing until mixture cools to hand-warmth (about 10 minutes). It must be glossy, dense, and stable — like marshmallow cream. Cannabis stays in the ice with this method; the meringue remains untouched.
4. 4
   Assemble Baked Alaska: Place sponge cake on heat-safe serving plate. Remove frozen ice dome from plastic, immediately invert onto sponge cake. Work quickly — every minute counts. Cover completely and seamlessly with meringue using piping bag (star tip) or spatula. Pay special attention to base and ice-cake transitions — every gap lets heat through. Return to freezer for at least 30 minutes. Meringue layer insulates the ice during baking.
5. 5
   Bake — the critical moment: Preheat oven to 446°F (230°C) with top heat/broiler if possible. Place frozen Baked Alaska directly from freezer into hot oven. Bake only 3–4 minutes — meringue should be golden brown and slightly caramelized in spots; ice must stay rock-hard. Alternative: Use kitchen torch (butane torch) from outside inward — gives more control. Goal: meringue caramelized outside, ice still deep-frozen inside.
6. 6
   Serve — immediately and spectacularly: Bring directly from oven to table. Optional: Heat 1.7 oz (50ml) rum or Grand Marnier (do not boil), pour over dome and flambé — for classic showstopper effect. Cannabis dosage: Vanilla ice carries entire dose. At 4 servings per slice ≈ 1/4 of total dose. Onset: 60–90 minutes. Timing tip: Serve Alaska 45 minutes after main course so main course cannabis is already active.

Video

Pro Tips

• Blend cannabis butter evenly. Adjust dosage — start with less rather than more.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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