The Best Baked Alaska. eggless, dairy-free, vegan 💕

Simply a perfect dessert for Valentine's day. ❤️ What is delicate, sweet, and has a surprise centre that screams “ I ❤️ you so Matcha”? It is delivered on a pillow of cloud rosettes and touched by the flames 🔥of cupid’s arrow. For Valentine's Day I couldn't think of a more perfect dessert to capture the HOT and COLD sensations of passionate love. Hot passion of infatuation and the Cold passion of calm and long lasting love. Seems like the perfect dessert to impress your sweetheart on Valentine's Day doesn’t it? For Valentine's Day try making this beautiful vegan Baked Alaska. This is an eggless meringue made with Aquafaba or chickpea water. It definitely looks like a dessert that they would serve on cloud nine. ❤️💕❤️💕❤️ Recipe💕 Meringue: ingredients 1 cup chick pea water about the liquid from 1 can 1 tsp cream of tartar 1 tsp vanilla extract 1. Using the whisk attachment start whisking on medium speed until the ingredients are incorporated. Slowly advance to the highest speed 2. Once soft peaks are visible add the 100g or 1/2 cup of super fine sugar 1 tbsp at a time letting mixture beat for 1 minute in between each addition scoop of sugar. 3. Let the meringue mix for about 15-20 mins. Don’t worry, unlike egg whites the Aquafaba won’t become ruined if over-whipped. 4. place in pastry bag with a pipe attachment and set aside White Chocolate Ganache 100 g of vegan white chocolate chopped and place in a bowl 1/2 cup of 110 g plant based milk (I used walnut milk) 1/2 tsp powdered dried strawberries Heat milk in a small saucepan and pour over the white chocolate. Stir to combine and then add 1/2 tsp strawberry powder Matcha Sponge cake 60g coconut oil 230 ml unsweetened plant-based milk (I used walnut milk) 2 tbsp lemon juice 8 tbsp maple syrup 1tsp vanilla extract 150 g almond meal 150 g Gluten-Free Flour 2 tsp baking powder 1/4 tsp baking soda 1-1/2 tsp matcha powder 1 tsp dried strawberry powder instructions: preheat oven to 180 degrees mix add all the wet ingredients together in 1 bowl mix all the dry ingredients together in another bowl sift dry ingredients into the wet ingredients mix well and transfer into a greased baking pan bake in the oven for 15 mins once out of the oven remove from baking pan and let the cake cool on a wire rack Ice-Cream Find a bowl that has the same circumference as your baking pan cover the inside of the bowl with cling-wrap and fill the bowl with ice-cream. I used my homemade matcha and coconut ice-cream and made 2 separate layers. ice-cream recipe coconut ice cream Ingredients: 2 cans of full-fat coconut milk 1/2 cup of granulated sugar 1/4 teaspoon of salt 1 teaspoon of vanilla extract Instructions: 1. Chill the cans of coconut milk in the refrigerator overnight. 2. The next day, open the cans of coconut milk and spoon out the thick coconut cream that has risen to the top, leaving behind the liquid at the bottom of the can. Place the coconut cream in a food processor. 3. Add the sugar and salt to the bowl. 4. Mix on speed 4 for 15 seconds, or until the coconut cream and sugar are well combined. 5. Scrape down the sides of the bowl, then mix on speed 4 for another 15 seconds. 6. Add the vanilla extract and mix on speed 4 for 10 seconds. 7. Transfer the mixture to a freezer-safe container and freeze for at least 6 hours, or until solid. 8. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping. #valentinesday #valentinecake #bakedalaska #veganbakedalaska #aquafaba #aquafabameringue #vegandesserts #veganbaking #aquafabarecipes #plantbased