Baked Alaska
This recipe creates a classic Baked Alaska, featuring layers of pound cake and chocolate ice cream encased in a perfectly whipped meringue. The dessert is briefly baked or torched to achieve a golden-brown exterior, creating a stunning contrast of hot and cold textures. It's an elegant treat, ideal for impressing guests.
Equipment
- 1 Stand Mixer or Hand Mixer Essential for whipping egg whites to stiff peaks for the meringue.
- 1 Mixing Bowl For preparing the meringue.
- 1 Ice cream scoop For shaping the ice cream dome.
- 1 Baking Sheet To hold the dessert during assembly and for brief baking/torching.
- 1 Kitchen Torch For browning the meringue; an alternative is a very hot oven.
Ingredients
Main
- 4 ounces pound cake
- 8 ounces chocolate ice cream
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup sugar
Instructions
- Pre-freeze a baking sheet or plate to keep the ice cream solid during assembly.
- Cut the pound cake into a base shape, slightly smaller than the ice cream dome you intend to create, and place it on the pre-frozen sheet.
- Working quickly, scoop the chocolate ice cream onto the pound cake, shaping it into a neat dome.
- Return the cake and ice cream assembly to the freezer for at least 3-4 hours, or until thoroughly frozen solid.
- When ready to serve, preheat your oven to a very high temperature (e.g., 500°F/260°C) or prepare a kitchen torch.
- In a clean, dry bowl, whip egg whites with cream of tartar until foamy. Gradually add sugar, then vanilla extract, continuing to whip until stiff, glossy peaks form.
- Remove the frozen cake and ice cream from the freezer. Immediately cover the entire dome completely with the meringue, ensuring no ice cream is exposed.
- Using an offset spatula or the back of a spoon, create decorative swirls or peaks on the meringue surface.
- Place the meringue-covered dessert in the preheated oven for 2-3 minutes, or use a kitchen torch to brown the meringue evenly until golden.
- Serve immediately to enjoy the delightful contrast of warm, crisp meringue and frozen ice cream.
Notes
Ensure all meringue ingredients are at room temperature for optimal whipping. Work quickly when assembling the ice cream and cake layers to prevent the ice cream from melting, re-freezing as needed. For the meringue, whip to firm, glossy peaks to create a stable insulating layer. When torching, move the flame constantly and evenly to achieve a beautiful golden-brown crust without overcooking the meringue or melting the ice cream excessively. A very hot oven for a very short duration (e.g., 500°F/260°C for 2-3 minutes) can also achieve browning if a torch isn't available, but watch it closely. Consider chilling serving plates.