Baked Alaska is the ultimate showstopper dessert that combines the warm, toasty flavors of meringue with a cold, creamy ice cream core. This classic treat is perfect for special occasions and is surprisingly straightforward to make at home.
The base of our Baked Alaska is a pound cake, which provides a sturdy foundation and a lovely buttery flavor. You can use store-bought or homemade, whichever you prefer. The star of the show is vanilla ice cream, shaped into a dome to sit atop the cake, offering a refreshing contrast to the warm meringue. The egg whites form the meringue, which acts as an insulating layer, while granulated sugar sweetens and stabilizes it. A pinch of cream of tartar helps the egg whites hold their shape, and vanilla extract adds a subtle hint of flavor to the meringue.
Baked Alaska is a standalone masterpiece, but you can serve it with a drizzle of caramel or chocolate sauce for added decadence. A fresh berry compote on the side can also complement the flavors beautifully.
Start by preheating your oven to 500°F (260°C). This may seem high, but trust me, the quick exposure to heat is what makes the meringue perfectly toasted. Slice your pound cake into 1-inch thick slices and arrange them neatly on a baking sheet. You want to cover enough surface area to hold your ice cream dome.
Next, scoop out your vanilla ice cream and shape it into a dome atop your cake slices. Pop the whole thing into the freezer for about an hour. This step is crucial as it ensures that the ice cream stays firm while you work on the meringue.
Now, let's make the meringue. In a clean mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. This takes a little patience, but it's worth it. Gradually add in the sugar while you continue to beat, until you reach stiff peaks. Finally, fold in the vanilla extract gently so as not to deflate the meringue.
Once your ice cream and cake are properly frozen, it's time to assemble. Remove them from the freezer and quickly cover the entire structure with meringue. Make sure it’s completely sealed—this is what keeps the ice cream from melting. Place it in your preheated oven for 3-5 minutes, just until the meringue is lightly browned. And voilà, your Baked Alaska is ready to serve!
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