Baked Alaska is a show-stopping dessert that combines cake, ice cream, and meringue into one impressive treat 🍰❄️✨. The trick is that the ice cream stays frozen while the meringue browns beautifully.
Components
- Cake base: Sponge cake or pound cake
- Ice cream: Any flavor, shaped to fit on the cake
- Meringue: Egg whites + sugar, whipped until stiff
How to Make It (Simplified Version)
- Prepare the base: Slice the cake into a round or rectangle to fit your dish.
- Add ice cream: Shape slightly softened ice cream into a mound on top of the cake. Freeze until very firm.
- Make meringue: Beat egg whites with a pinch of salt until soft peaks form, then gradually add sugar until stiff and glossy.
- Cover ice cream: Spread or pipe the meringue over the ice cream and cake, sealing the edges completely.
- Brown the meringue:
- Bake in a very hot oven (450°F / 230°C) for 3–5 minutes, or
- Use a kitchen blowtorch to toast the meringue.
- Serve immediately: Slice with a hot knife to prevent sticking.
Tips
- Keep the ice cream very cold before adding meringue.
- Seal the ice cream completely; meringue insulates it while baking.
- Flavor the meringue with vanilla, cocoa, or even a splash of liqueur for extra flair.
If you want, I can give a step-by-step beginner-friendly recipe that’s easier to make at home but still looks fancy.
