Description

Picture slicing through a golden, toasted meringue to reveal creamy layers of vanilla ice cream, tangy orange sherbet, and soft pound cake. Sounds like a showstopper, right? That’s exactly what this Baked Alaska delivers! With a perfect 5-star rating from 1 review, this easy recipe is a fun way to impress your family or guests without breaking a sweat. In this blog post, we’ll guide you through every step to create this classic dessert, with tips to make it foolproof

Ingredients

This Baked Alaska uses just a few ingredients to create its wow factor. Here’s what you need and why each one matters:

Vanilla Ice Cream (1 pint, softened): Forms the creamy base layer.
- Why it matters: Provides a rich, classic flavor that pairs well with everything.
- Substitution: Use chocolate or strawberry ice cream for a twist, or dairy-free ice cream for vegan.
Orange Sherbet (1 pint, softened): Adds a tangy, citrusy layer.
- Why it matters: Brings a refreshing contrast to the creamy ice cream.
- Substitution: Try raspberry, mango, or lemon sorbet for a different flavor.
Pound Cake (slices, enough to cover the loaf pan): Creates a sturdy, sweet base.
- Why it matters: Adds a soft, buttery texture to hold the layers.
- Substitution: Use angel food cake or sponge cake for a lighter option.
Egg Whites (4 large, room temperature): Form the fluffy meringue topping.
- Why it matters: Create the toasted, cloud-like exterior.
- Tip: Ensure no yolk traces for best whipping results.
Lemon Juice (1/2 tsp): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape and adds a subtle zing.
- Substitution: Use cream of tartar (1/4 tsp) or white vinegar.
Sugar (1/3 cup): Sweetens and stabilizes the meringue.
- Why it matters: Creates a glossy, stiff meringue that toasts beautifully.

Pro Tip: Soften ice cream and sherbet in the fridge for 15-20 minutes to make spreading easier, and use store-bought pound cake to save time.

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Instructions

Prep the Loaf Pan:
- Line a 9×5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
- Tip: Smooth out the plastic to avoid creases in the final dessert.
Layer the Ice Cream:
- Spread 1 pint softened vanilla ice cream evenly in the bottom of the lined loaf pan.
- Freeze until hard, about 1 hour.
- Tip: Use a spatula to smooth the layer for a neat finish.
Add the Sherbet Layer:
- Spread 1 pint softened orange sherbet over the frozen ice cream layer.
- Freeze for another 1 hour until hard.
- Tip: Press gently to ensure the layers stick together.
Top with Pound Cake:
- Place slices of pound cake over the sherbet, cutting as needed to cover in a single, flat layer.
- Freeze for at least 1 more hour to set.
- Tip: Trim cake slices to fit snugly for a tidy shape.
Make the Meringue:
- In a large bowl, beat 4 egg whites and 1/2 tsp lemon juice with a mixer on medium speed until frothy (about 1-2 minutes).
- Gradually add 1/3 cup sugar and increase speed to high, beating until stiff, glossy peaks form (about 3-4 minutes).
- Tip: The meringue should hold its shape when the beater is lifted.
Assemble and Bake:
- Invert the frozen loaf onto a parchment-lined baking sheet and remove the plastic wrap.
- Spread the meringue evenly over the entire loaf, covering the sides and top completely, and create swirls with a spoon for a decorative look.
- Preheat the oven to 500°F (260°C) and bake for 3 minutes, until the meringue is browned in spots.
- Tip: Work quickly to keep the ice cream frozen while spreading meringue.
Serve:
- Transfer the Baked Alaska to a serving platter, slice into 1-inch pieces, and serve immediately.
- Health Benefit: Ice cream and sherbet provide calcium, and this treat’s small portions make it a fun indulgence!