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

Scale

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.
⅛ 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.

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Instructions

Step 1: Gather and Prep

Gather 2 quarts softened vanilla ice cream, 1 (8-inch) round prepared white cake layer, 8 egg whites, ⅛ teaspoon cream of tartar, ⅛ 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, ⅛ teaspoon cream of tartar, and ⅛ 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.