Baked Alaska

A stunning dessert, baked Alaska blends the indulgence of cake, the smoothness of ice cream, and the unexpected surprise of a toasted meringue crust. With its striking juxtaposition of textures and flavors, this traditional dessert is sure to wow your guests and is the ideal way to end any memorable meal.

Tasting Notes:

The Baked Alaska offers a symphony of flavors and textures – the warm, toasted meringue provides a delightful contrast to the cold, creamy ice cream and the soft cake beneath. Each bite is a harmonious blend of sweetness and fluffiness, creating a memorable dessert experience.

Ingredients:

For the Cake:

• 1 box of your favorite chocolate or vanilla cake mix (plus required ingredients)

For the Ice Cream:

• 1 quart of vanilla ice cream, slightly softened

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Kitchen Equipment:

• Electric mixer
• Baking sheet
• Parchment paper
• Ice cream scoop
• Offset spatula
• Kitchen torch

Instructions:

1. Prepare the Cake:
   • Preheat the oven according to the cake mix instructions.
   • Prepare the cake batter as directed on the box.
   • Pour the batter into a parchment paper-lined baking sheet.
   • Bake the cake according to the package instructions and let it cool completely.
2. Assemble the Ice Cream Layer:
   • Once the cake has cooled, cut it into a rectangle that fits the size of your serving dish.
   • Place the cake in the bottom of the dish.
   • Scoop the slightly softened vanilla ice cream over the cake layer and spread it evenly with an offset spatula.
   • Place the dish in the freezer to allow the ice cream to firm up.
3. Make the Meringue:
   • In a clean, dry bowl, use an electric mixer to beat the egg whites until soft peaks form.
   • Gradually add the sugar and cream of tartar while continuing to beat until stiff, glossy peaks form.
   • Add vanilla extract and mix until incorporated.
4. Cover with Meringue:
   • Remove the dish from the freezer and spread the meringue over the ice cream layer, making sure to cover it completely.
   • Use the back of a spoon to create peaks in the meringue, providing texture for toasting.
5. Bake or Torch:
   • To brown the meringue, either place the entire dessert in a preheated oven at 500°F for 3-5 minutes or use a kitchen torch to carefully brown the meringue.
6. Serve and Enjoy:
   • Slice the Baked Alaska and serve immediately to enjoy the warm meringue contrasted with the cold ice cream and cake.

Pro Tips:

• Ensure the ice cream is only slightly softened to make it easier to spread over the cake.
• Work quickly when covering the ice cream with meringue to prevent melting.
• Use a kitchen torch for precise browning and control over the meringue’s appearance.

Variations:

• Experiment with different cake and ice cream flavors for a personalized touch.
• Add a layer of fruit compote between the cake and ice cream for extra flavor.

FAQs: