Coupe Alexander: A Taste of Old Hollywood Glamour

My grandmother, a woman whose style and grace were only surpassed by her culinary skills, had a well-worn recipe box filled with treasures. Nestled amongst her signature Southern dishes were a few exotic recipes, clipped from magazines or jotted down on hotel stationery during her travels. One that always caught my eye was simply titled “Coupe Alexander,” scrawled on a faded index card. Even as a child, the name evoked images of shimmering Hollywood parties and a bygone era of elegance, and the combination of raspberries, kirsch, and sherbet sounded wonderfully decadent. Little did I know that this simple dessert held a connection to one of Los Angeles’s most iconic restaurants.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes (for toasting coconut)
• Total Time: 20 minutes (plus overnight soaking)
• Servings: 4
• Yield: 4 coupes
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (10 ounce) box fresh raspberries
• 1 cup kirsch
• 1 cup powdered sugar (optional)
• 1 pint vanilla ice cream
• 1 pint orange sherbet
• 8 tablespoons shredded coconut

Equipment Needed

• Broiler
• Bowl
• Champagne or sherbet glasses
• Measuring cups and spoons

Instructions

1. Begin by gently washing the fresh raspberries. Place them in a bowl.
2. Pour the kirsch over the raspberries, ensuring they are well coated. This soaking process is crucial for infusing the berries with the liqueur’s distinct flavor.
3. Taste the raspberries. If they aren’t sweet enough for your liking, add powdered sugar to the bowl and stir gently until dissolved. Remember, the sweetness of raspberries can vary depending on the season and variety.
4. Cover the bowl and let the raspberries soak in the kirsch mixture in the refrigerator overnight. This allows the flavors to meld and deepen, creating a truly luxurious experience.
5. The next day, preheat your broiler. Spread the shredded coconut evenly on a baking sheet.
6. Toast the coconut lightly under the broiler, watching carefully to prevent burning. This usually takes just a few minutes, so stay vigilant! The coconut is ready when it turns golden brown and fragrant. Remove from the broiler and let it cool completely.
7. Take out your champagne or sherbet glasses. With a spoon, line the bottom of each glass with a layer of vanilla ice cream, about a half-inch thick.
8. Gently drain the soaked raspberries, reserving the kirsch-infused liquid. Be careful not to crush the delicate berries.
9. Fill each glass with the drained raspberries, leaving about one inch of space at the top.
10. Finish by filling the remaining space in each glass with orange sherbet.
11. Sprinkle the toasted coconut generously over the top of each coupe.
12. Garnish each coupe with a fresh raspberry, and serve immediately.

Expert Tips & Tricks

• Raspberry Quality is Key: Use the freshest, ripest raspberries you can find. Their natural sweetness and flavor will make all the difference.
• Toast Coconut with Care: Burnt coconut can ruin the dessert. Keep a close eye on it under the broiler and stir frequently for even toasting. Alternatively, you can toast the coconut in a dry skillet over medium heat, stirring constantly.
• Control Sweetness: Taste the kirsch-soaked raspberries before adding powdered sugar. You may find that the kirsch alone provides enough sweetness.
• Liqueur Variation: While kirsch is the traditional choice, you can experiment with other fruit liqueurs like framboise (raspberry liqueur) or even a splash of Grand Marnier for a hint of orange.
• Chill the Glasses: For an extra touch of elegance, chill the champagne or sherbet glasses in the freezer for about 15-20 minutes before assembling the coupes. This will help keep the ice cream and sherbet from melting too quickly.
• Make Ahead Component: You can soak the raspberries a day or two in advance. Store them in an airtight container in the refrigerator. The toasted coconut can also be made ahead and stored in an airtight container at room temperature.

Serving & Storage Suggestions

Coupe Alexander is best served immediately after assembly. The contrast of textures and temperatures is part of what makes this dessert so delightful. If you happen to have any leftovers (which is unlikely!), they can be stored in the freezer for a short period, but the texture will change, and the ice cream and sherbet may become icy. It is not recommended to store the assembled coupes in the refrigerator as the ice cream and sherbet will melt.

For a more elegant presentation, consider serving each coupe on a small plate with a doily underneath. A sprig of fresh mint can also be added as a garnish. If you reserved the kirsch-infused liquid from the raspberries, you can drizzle a small amount over the top of each coupe just before serving for an extra burst of flavor.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	18g	90%
Cholesterol	40mg	13%
Sodium	120mg	5%
Total Carbohydrate	60g	20%
Dietary Fiber	4g	16%
Sugars	45g	N/A
Protein	4g	8%

Variations & Substitutions

• Dairy-Free Delight: Substitute the vanilla ice cream and orange sherbet with dairy-free alternatives made from coconut milk, almond milk, or soy milk.
• Gluten-Free Option: Ensure that all ingredients, especially the optional powdered sugar, are certified gluten-free.
• Seasonal Twist: In the fall, replace the raspberries with poached pears or cranberries soaked in brandy. In the summer, use peaches or nectarines soaked in amaretto.
• Tropical Version: Use mango sorbet and toasted macadamia nuts instead of orange sherbet and coconut.
• Kid-Friendly Adaptation: Omit the kirsch and soak the raspberries in a mixture of raspberry juice and a touch of lemon juice for a non-alcoholic version.

FAQs (Frequently Asked Questions)

Q: Can I use frozen raspberries instead of fresh?
A: While fresh raspberries are ideal, you can use frozen raspberries in a pinch. Be sure to thaw them completely and drain off any excess liquid before soaking them in kirsch.

Q: Can I make this dessert ahead of time?
A: It’s best to assemble the coupes just before serving. However, you can prepare the components (soak the raspberries, toast the coconut) in advance.

Q: What can I substitute for kirsch?
A: If you don’t have kirsch, you can use another fruit liqueur like framboise or a raspberry-flavored brandy. Alternatively, you can use raspberry syrup or juice for a non-alcoholic version.

Q: How do I prevent the coconut from burning when toasting it?
A: Keep a close eye on the coconut while it’s under the broiler and stir it frequently to ensure even toasting. Alternatively, you can toast it in a dry skillet over medium heat, stirring constantly.

Q: Can I add other toppings to the Coupe Alexander?
A: Absolutely! Feel free to add other toppings like chocolate shavings, whipped cream, or a drizzle of raspberry sauce.

Final Thoughts

Coupe Alexander isn’t just a dessert; it’s a little slice of history, a nod to simpler times, and a celebration of classic flavors. I encourage you to give this recipe a try and experience the magic for yourself. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your creations with friends and family, and let this delightful dessert transport you to a world of elegance and indulgence. And, if you try this recipe, please share your feedback. Bon appétit!