Description
Ever dreamed of a dessert that combines ice cream, cake, and a fluffy, toasted meringue in one dazzling package? Baked Alaska is a classic, showstopping dessert that layers creamy vanilla ice cream over a tender cake base, all enveloped in a golden-brown meringue
Ingredients
Baked Alaska uses simple ingredients to create its dramatic effect. Here’s what you’ll need for 16 servings:
- 2 quarts vanilla ice cream, softened: The creamy, cold centerpiece of the dessert.
- 1 (8-inch) round prepared white cake layer: Provides a sturdy, tender base.
- 8 egg whites: Form the fluffy, toasted meringue.
- â…› teaspoon cream of tartar: Stabilizes the egg whites for a strong meringue.
- ⅛ teaspoon salt: Enhances the meringue’s flavor.
- 1 cup white sugar: Sweetens the meringue to glossy perfection.
Why These Ingredients Matter
- Ice Cream: The frozen core that stays cold beneath the meringue’s insulation.
- White Cake: Offers a neutral, tender base that complements the ice cream and meringue.
- Egg Whites and Cream of Tartar: Create a light, airy meringue that toasts beautifully.
- Sugar: Ensures the meringue is sweet and glossy, with a crisp exterior.
Substitutions and Variations
- Ice Cream: Use any flavor (chocolate, strawberry, or coffee) for a twist, or try a mix of flavors for a layered effect.
- Cake Layer: Swap with chocolate, pound, or sponge cake for a different flavor profile.
- Sugar: Replace with superfine sugar for faster dissolving in the meringue.
- Vegan Option: Use dairy-free ice cream, a vegan cake layer, and aquafaba (chickpea brine) instead of egg whites (3 tablespoons aquafaba per egg white).
- Gluten-Free: Use a gluten-free white cake layer or make a homemade gluten-free sponge cake.
Instructions
Step 1: Gather and Prep
- Gather 2 quarts softened vanilla ice cream, 1 (8-inch) round prepared white cake layer, 8 egg whites, â…› teaspoon cream of tartar, â…› teaspoon salt, and 1 cup white sugar.
- Line an 8-inch round mixing bowl with plastic wrap for easy ice cream removal.
Tip: Soften ice cream in the refrigerator for 20-30 minutes for easier packing, but don’t let it melt completely.
Step 2: Mold the Ice Cream
- Pack the softened vanilla ice cream into the prepared 8-inch round mixing bowl, pressing firmly to eliminate air pockets.
- Flatten the top with a spatula, then cover with more plastic wrap.
- Freeze until firm, 8 hours or overnight.
Tip: Press the ice cream tightly to ensure a solid dome that holds its shape when unmolded.
Step 3: Make the Meringue
- In a clean, grease-free mixing bowl, beat 8 egg whites, â…› teaspoon cream of tartar, and â…› teaspoon salt with an electric mixer on medium speed until foamy.
- Gradually add 1 cup white sugar, beating on high speed until stiff, glossy peaks form, about 5-7 minutes.
Tip: Ensure no yolk or grease is in the bowl, as this can prevent the egg whites from whipping properly.
Step 4: Assemble the Dessert
- Line a baking sheet with parchment paper and place the 8-inch white cake layer in the center.
- Remove the ice cream from the freezer, discard the plastic wrap, and turn the ice cream dome out onto the center of the cake layer, flat side down.
- Quickly spread the meringue over the ice cream and cake, covering completely and sealing the edges to the baking sheet. Swirl decoratively if desired.
- Freeze the assembled dessert for 2 hours to firm up.
Tip: Work quickly to keep the ice cream frozen, and ensure the meringue fully covers the ice cream to insulate it during baking.
Step 5: Bake the Baked Alaska
- Preheat the oven to 425°F (220°C).
- Place the assembled dessert on the lowest oven shelf and bake until the meringue is light brown, 8-10 minutes.
Tip: Watch closely to avoid over-browning; the meringue should be golden, not burnt.
Step 6: Serve
- Slice immediately into 16 wedges and serve, showcasing the contrast of warm meringue and cold ice cream.
Tip: Use a sharp knife dipped in hot water for clean slices, and serve on chilled plates to maintain the ice cream’s texture.