Baked Alaska Recipe

Vanilla ice cream: A smooth, creamy frozen dessert that adds a sweet and cool base to the dish.

Chocolate ice cream: Adds a rich, chocolaty flavor that pairs perfectly with the vanilla.

Pound cake: A dense, buttery cake that forms a sturdy base for the ice cream.

Egg whites: Whipped to create the light, fluffy meringue that covers the ice cream.

Sugar: Sweetens the meringue and helps it hold its shape when baked.

Vanilla extract: Adds a warm, sweet flavor to the meringue.

Whipping egg whites until they reach the perfect texture is a key step in making the meringue for this Baked Alaska. Here’s how to do it without getting frustrated:

1. Start with clean, dry bowls and beaters. Any grease or water can stop the egg whites from whipping properly.
2. Crack your eggs and separate the whites carefully, making sure no yolk gets in. Even a tiny bit of yolk can keep the whites from whipping up.
3. Begin beating the egg whites on medium speed until they look foamy and soft peaks start to form. Soft peaks mean when you lift the beater, the peaks flop over gently.
4. Slowly add the sugar a little at a time while continuing to whip. This helps the sugar dissolve and makes the meringue smooth.
5. Keep whipping until you get stiff peaks. That means when you lift the beaters, the peaks stand straight up without drooping.

Getting the meringue just right makes a big difference because it creates a fluffy, light layer that browns beautifully in the oven. It also seals the ice cream and cake, keeping everything together and warm on the outside but cold inside.

When I first tried this, I didn’t add the sugar slowly and ended up with grainy meringue. It was a bit disappointing, but once I took my time, the texture was perfect. A little tip: if you don’t have a mixer, you can use a whisk, but it takes a lot longer and some serious arm power!

Whipping egg whites might seem tricky, but with a bit of patience, it’s a fun step that really makes your Baked Alaska shine.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream provides a creamy texture and a subtle vanilla flavor, making it a great dairy-free alternative.

• chocolate ice cream - Substitute with carob ice cream: Carob ice cream offers a similar rich and sweet flavor to chocolate, suitable for those avoiding caffeine or chocolate.

• sliced pound cake - Substitute with angel food cake: Angel food cake is lighter and airier, providing a different texture while still serving as a solid base for the dessert.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to a similar consistency as egg whites, making it a vegan-friendly option.

• sugar - Substitute with honey: Honey can add a natural sweetness and a hint of floral flavor, though it may slightly alter the texture of the meringue.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty and aromatic flavor, offering a unique twist to the dessert's taste profile.

• To keep your baked alaska fresh and delightful, first ensure it is completely cooled after baking. This prevents condensation, which can make the meringue soggy.

• Wrap the baked alaska tightly in plastic wrap, ensuring no part of the dessert is exposed to air. This helps maintain its texture and flavor.

• For longer storage, place the wrapped baked alaska in an airtight container. This adds an extra layer of protection against freezer burn and odor absorption.

• Store the dessert in the coldest part of your freezer, ideally at 0°F (-18°C) or below. This ensures the ice cream remains firm and the meringue stays intact.

• If you plan to enjoy your baked alaska within a week, it will retain its best quality. However, it can be stored for up to a month, though the texture might slightly change.

• When ready to serve, remove the baked alaska from the freezer and let it sit at room temperature for about 10-15 minutes. This allows the ice cream to soften slightly, making it easier to slice.

• Use a sharp knife dipped in hot water to cut through the dessert. This ensures clean slices without crushing the delicate layers.

• If you have leftovers, promptly return them to the freezer, following the same wrapping and storing process to maintain quality.

• Preheat your oven to a gentle 350°F (175°C). Place the Baked Alaska on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to protect the meringue from over-browning. Warm it for about 10 minutes, just until the ice cream inside softens slightly. Keep a close eye to ensure the meringue stays golden and doesn't burn.

• If you have a kitchen torch, this is your moment to shine. Use the torch to gently warm the meringue, moving it in small circles to evenly distribute the heat. This method is quick and keeps the ice cream inside from melting too much, preserving the delightful contrast of textures.

• For a quick fix, slice a portion of the Baked Alaska and place it in the microwave. Use the defrost setting or a low power level. Heat in short bursts of 10-15 seconds, checking frequently to ensure the ice cream doesn't turn into a puddle. This method is not ideal for maintaining the original texture but works in a pinch.

• If you have an air fryer, set it to a low temperature, around 300°F (150°C). Place the Baked Alaska inside for a few minutes, checking frequently. The circulating air can help evenly warm the meringue without overly melting the ice cream.

• Oven: Used to bake the Baked Alaska, providing the high heat necessary to brown the meringue.

• Plastic wrap: Lines the bowl to prevent the ice cream from sticking, making it easier to remove once frozen.

• Bowl: Used to shape the ice cream into a dome for the Baked Alaska.

• Baking sheet: Holds the pound cake and ice cream dome, providing a stable base for assembling the dessert.

• Mixer: Whips the egg whites to create the meringue, ensuring they reach the desired consistency.

• Spatula: Spreads the meringue evenly over the ice cream and cake, sealing all edges to insulate the ice cream.

• Freezer: Hardens the ice cream dome, ensuring it maintains its shape during assembly and baking.

Prepare in advance: Soften the ice cream ahead of time and line the bowl with plastic wrap the night before. This allows you to assemble the ice cream dome quickly.

Use store-bought cake: Opt for a pre-made pound cake to save time on baking. Slice it and have it ready to go.

Efficient meringue: Use a stand mixer to whip the egg whites while you assemble the cake and ice cream. This multitasking saves valuable minutes.

Preheat strategically: Start preheating the oven as you begin whipping the meringue to ensure it's ready when you are.