Baked Alaska Recipe

Vanilla ice cream: A creamy and classic flavor that pairs well with the chocolate ice cream.

Chocolate ice cream: Adds a rich and decadent contrast to the vanilla ice cream.

Pound cake: Serves as the base for the dessert, providing structure and a slight sweetness.

Egg whites: Used to make the meringue, which will cover the ice cream and cake.

Sugar: Sweetens the meringue and helps it achieve a glossy finish.

Vanilla extract: Adds a hint of flavor to the meringue.

When spreading the meringue over the ice cream and cake, make sure to completely seal all edges. This prevents the ice cream from melting too quickly in the oven. Use a spatula to create decorative swirls and peaks on the meringue for an elegant presentation.

• vanilla ice cream - Substitute with strawberry ice cream: Adds a fruity twist and pairs well with chocolate.

• chocolate ice cream - Substitute with coffee ice cream: Provides a rich, robust flavor that complements the sweetness of the meringue.

• pound cake - Substitute with angel food cake: Lighter texture and slightly less dense, which can make the dessert feel airier.

• egg whites - Substitute with aquafaba: Chickpea brine can be whipped into a meringue-like consistency, making it a vegan alternative.

• sugar - Substitute with honey: Natural sweetener that adds a unique flavor and can be used in meringue.

• vanilla extract - Substitute with almond extract: Provides a nutty, slightly sweet flavor that can add depth to the meringue.

• Ensure the Baked Alaska is completely cooled before attempting to store or freeze it. This helps maintain the integrity of the meringue and ice cream layers.

• To store in the refrigerator:

  • Place the Baked Alaska in an airtight container.
  • Store it in the coldest part of your refrigerator.
  • Consume within 2 days for optimal taste and texture.

• To freeze:

  • Wrap the Baked Alaska tightly in plastic wrap, ensuring all edges are sealed to prevent freezer burn.
  • Place the wrapped dessert in a freezer-safe container or a heavy-duty freezer bag.
  • Label the container with the date to keep track of its freshness.
  • Freeze for up to 1 week for the best quality.

• When ready to serve from the freezer:

  • Preheat your oven to 500°F (260°C).
  • Remove the Baked Alaska from the freezer and unwrap it.
  • Place it on a baking sheet lined with parchment paper.
  • Bake for 3-5 minutes, or until the meringue is golden brown and the ice cream is just starting to soften.
  • Serve immediately to enjoy the contrast of the warm meringue and the cold ice cream.

• Preheat your oven to 350°F (175°C). Place the Baked Alaska on a baking sheet lined with parchment paper. Bake for 5-7 minutes until the meringue is warmed through but not melted.

• Use a kitchen torch to gently reheat the meringue. Move the flame in a circular motion to evenly warm the meringue without melting the ice cream.

• For a quick fix, microwave individual slices on a microwave-safe plate. Use the defrost setting for 10-15 seconds, checking frequently to avoid melting the ice cream.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Baked Alaska in the basket and heat for 3-5 minutes, ensuring the meringue is warm but the ice cream remains intact.

• For a stovetop method, use a double boiler to gently warm the meringue. Place the Baked Alaska on a heatproof dish and hold it over simmering water, rotating to evenly warm the meringue.

• Oven: Used to bake the Baked Alaska at a high temperature to brown the meringue.

• Baking sheet: Provides a flat surface to place the pound cake and ice cream dome.

• Parchment paper: Prevents the cake from sticking to the baking sheet and makes cleanup easier.

• Ice cream scoop: Helps in scooping the ice cream into a dome shape.

• Freezer: Used to freeze the cake and ice cream to ensure they are firm before adding the meringue.

• Mixing bowl: Used to whisk the egg whites and create the meringue.

• Whisk: Essential for whisking the egg whites to form soft and stiff peaks.

• Spatula: Helps in spreading the meringue evenly over the ice cream and cake.

• Knife: Useful for slicing the pound cake if it is homemade or needs trimming.

• Serving plate: Used to serve the Baked Alaska immediately after baking.

Use store-bought pound cake: Save time by using a store-bought pound cake instead of baking one from scratch.

Pre-scoop ice cream: Pre-scoop the vanilla ice cream and chocolate ice cream into a dome shape and freeze them in advance.

Quick meringue: Use an electric mixer to whisk the egg whites and sugar to stiff peaks faster.

Line baking sheet: Line the baking sheet with parchment paper before starting to avoid sticking and for easy cleanup.

Preheat oven early: Preheat your oven while preparing the meringue to save time.