Baked Alaska Recipe
I absolutely adore this recipe because it combines my ultimate comfort favorites—vanilla and chocolate ice cream—into a nostalgic masterpiece, all wrapped up in a warm, toasty meringue shell. Not only is it a show-stopper at any dinner party, but the magic of slicing through layers of cake and ice cream makes me feel like a culinary rockstar!
I adore how the soft pound cake in a classic Baked Alaska contrasts with the creamy layers of vanilla and chocolate ice cream. The fluffy meringue topping, made from beaten egg whites, cream of tartar, and sugar, provides the classic “mix of textures and flavors” that defines this dessert.
Ingredients
Vanilla Ice Cream: Abundant in milk products, supplies smooth texture and sweet flavor.
Chocolate Ice Cream: Delivers depth of flavor and a velvety mouthfeel.
Pound cake: Buttery and dense, it provides a solid foundation.
Egg Whites: Whipped to form a light, airy meringue.
Tartaric Acid: Stabilizes egg whites in meringue.
Sugar, in granulated form, is responsible for sweetness in meringue and for the caramelization.
Vanilla extract boosts flavors with a sweet smell.
Ingredient Quantities
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 1 loaf pound cake
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
1. Take a medium-sized bowl and line it with plastic wrap, allowing the ends to hang over the sides. This is what will mold your Baked Alaska into the right shape.
2. Vanilla ice cream should be softened a little and then spread evenly in the bottom of the bowl that has been lined. Freeze the bowl for a minimum of 30 minutes to let the ice cream firm up.
3. Gently warm the chocolate ice cream until it is just starting to soften, then spread it on top of the vanilla layer. Refreeze the entire dessert until firm, another 30 minutes or so.
4. Cut the pound cake into 1/2-inch thick slices. Lay the slices on the chocolate ice cream to create a base, trimming the slices as necessary to fit. Cover the dish with a plastic wrap and freeze the cake until it is very firm, which will take at least 2 hours and probably longer.
5. Set your oven to 500°F (260°C) to preheat.
6. In a bowl that is clean and dry, whisk the egg whites and cream of tartar until soft peaks form.
7. Slowly introduce the granulated sugar, whisking all the while until the blend holds stiff, glossy peaks. Mix in the vanilla.
8. Turn the bowl with the ice cream and pound cake upside down onto a baking sheet, taking off the plastic wrap.
9. Meringue should be spread over the complete surface of the ice cream and cake and should seal all edges completely.
10. Preheat the oven. Bake the meringue in the preheated oven 3-5 minutes until it’s just lightly browned. Serve at once.
Equipment Needed
1. Medium-sized bowl
2. Plastic wrap
3. Freezer
4. Knife
5. Oven
6. Baking sheet
7. Whisk or electric mixer
8. Mixing bowls
FAQ
- Q: Can I use different flavors of ice cream?Yes, you may use any flavors of ice cream that you prefer to make a Baked Alaska.
- Q: Do I need to use a specific type of cake?A: For its sturdy texture, a pound cake is recommended, but sponge cake can also work.
- Q: How do I know when the meringue is done?A: The meringue must be shiny and form stiff peaks. It must hold its shape and not slide off the cake.
- Q: Can I prepare Baked Alaska in advance?Q: Can you assemble a lemon meringue pie ahead of time and then freeze it?
- Q: What’s the purpose of cream of tartar in the meringue?A: The egg whites are stabilized by cream of tartar, which helps maintain the structure and volume of the egg whites.
- Q: Is it necessary to burnish the meringue in the oven?Q: Does browning meringue have any effect other than appearance?
- Q: Can I use Dutch cocoa to make a chocolate version of the pound cake?Certainly! Incorporing cocoa will intensify the chocolate flavor of your Baked Alaska.
Substitutions and Variations
You can use strawberry ice cream for a fruity twist instead of vanilla ice cream.
Mint chocolate chip ice cream can be used as a replacement for chocolate ice cream to create a refreshing flavor.
Angel food cake is a healthier alternative to pound cake.
For stability in egg whites, use 1/2 teaspoon of lemon juice or white vinegar instead of cream of tartar.
If you don’t have granulated sugar, for a smoother meringue you can use superfine sugar.
Pro Tips
1. Proper Softening: For best results, let the ice cream soften naturally at room temperature for about 5-10 minutes. Avoid using a microwave, as this can cause uneven melting and affect the texture of your dessert.
2. Even Layering: When spreading the ice cream in the bowl, use a spatula dipped in warm water to help smooth out each layer more easily. This will ensure a consistent and appealing finish.
3. Firm Freezing: Ensure each ice cream layer is completely firm before adding the next. This will help maintain distinct layers and prevent them from mixing.
4. Perfect Meringue Peaks: To achieve glossy and stable meringue, ensure the mixing bowl and whisk are entirely free from grease or moisture. This will help the egg whites reach stiff peaks more effectively.
5. Crumb-Free Meringue: When covering the cake with meringue, start by spooning dollops around the edges and gently connect them, working your way to the center. This will help you avoid dragging cake crumbs into the meringue.
Baked Alaska Recipe
My favorite Baked Alaska Recipe
Equipment Needed:
1. Medium-sized bowl
2. Plastic wrap
3. Freezer
4. Knife
5. Oven
6. Baking sheet
7. Whisk or electric mixer
8. Mixing bowls
Ingredients:
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 1 loaf pound cake
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Take a medium-sized bowl and line it with plastic wrap, allowing the ends to hang over the sides. This is what will mold your Baked Alaska into the right shape.
2. Vanilla ice cream should be softened a little and then spread evenly in the bottom of the bowl that has been lined. Freeze the bowl for a minimum of 30 minutes to let the ice cream firm up.
3. Gently warm the chocolate ice cream until it is just starting to soften, then spread it on top of the vanilla layer. Refreeze the entire dessert until firm, another 30 minutes or so.
4. Cut the pound cake into 1/2-inch thick slices. Lay the slices on the chocolate ice cream to create a base, trimming the slices as necessary to fit. Cover the dish with a plastic wrap and freeze the cake until it is very firm, which will take at least 2 hours and probably longer.
5. Set your oven to 500°F (260°C) to preheat.
6. In a bowl that is clean and dry, whisk the egg whites and cream of tartar until soft peaks form.
7. Slowly introduce the granulated sugar, whisking all the while until the blend holds stiff, glossy peaks. Mix in the vanilla.
8. Turn the bowl with the ice cream and pound cake upside down onto a baking sheet, taking off the plastic wrap.
9. Meringue should be spread over the complete surface of the ice cream and cake and should seal all edges completely.
10. Preheat the oven. Bake the meringue in the preheated oven 3-5 minutes until it’s just lightly browned. Serve at once.