CIC grad Andrea Lever Upchurch is the Executive Pastry Chef for the Hospitality Management Group, whose restaurants include Cypress, Blossom, and Magnolias. Her Tropical Baked Alaska just received a shout out in the Post and Courier Food Section column Sum of Its Parts.
"The local inspiration for the dessert was a robust crop of kiwis, which flavor the ice cream between the cake layers. The cake is key lime chiffon, which freezes better than buttery pastry. The outer layer is Italian meringue, which is made with heated sugar syrup instead of dry sugar and flavored with Malibu rum. The toasted coconut atop the meringue adds crunch. To give the roasted pineapple a deep flavor that contrasts with the lightness of the cake, Upchurch soaks the fruit in Meyer's dark rum. The creme Anglaise dotting the plate also gets a hit of Malibu."
We can't wait to get down to Cypress and try it!
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