Baked Alaska Recipe

Vanilla ice cream: A rich and creamy frozen dessert that forms the core of the Baked Alaska.

Pound cake: A dense, buttery cake that serves as the base for this dessert.

Egg whites: The key ingredient for making the meringue, providing structure and volume.

Sugar: Used to sweeten the meringue and help it achieve a glossy finish.

Vanilla extract: Adds a hint of flavor to the meringue, enhancing the overall taste of the dessert.

When spreading the meringue over the ice cream and cake, make sure to completely cover the dessert and seal the edges. This will insulate the ice cream and prevent it from melting too quickly in the high heat of the oven. Use a spatula or the back of a spoon to create decorative peaks and swirls on the meringue for an elegant finish.

• vanilla ice cream - Substitute with chocolate ice cream: Adds a rich, deep flavor that pairs well with the sweetness of the pound cake.

• vanilla ice cream - Substitute with strawberry ice cream: Provides a fruity contrast that complements the meringue topping.

• sliced pound cake - Substitute with angel food cake: Lighter texture that still holds up well under the ice cream and meringue.

• sliced pound cake - Substitute with brownies: Adds a fudgy, chocolatey base that enhances the overall richness of the Baked Alaska.

• egg whites - Substitute with aquafaba: Chickpea brine that whips up similarly to egg whites, making it a great vegan alternative.

• egg whites - Substitute with meringue powder: Convenient and stable option that can be reconstituted with water to mimic egg whites.

• sugar - Substitute with honey: Adds a natural sweetness and slight floral note to the meringue.

• sugar - Substitute with maple syrup: Provides a unique, earthy sweetness that complements the cake and ice cream.

• vanilla extract - Substitute with almond extract: Adds a nutty, aromatic flavor that enhances the overall taste profile.

• vanilla extract - Substitute with lemon extract: Adds a zesty, citrusy note that brightens the flavors of the Baked Alaska.

• Allow the Baked Alaska to cool completely before attempting to store or freeze it. This ensures that the meringue sets properly and maintains its texture.
• For short-term storage, place the Baked Alaska in an airtight container. This helps to prevent any unwanted flavors from seeping in and keeps the dessert fresh.
• If you plan to freeze the Baked Alaska, wrap it tightly in plastic wrap, ensuring all edges are sealed to prevent freezer burn. Follow this with a layer of aluminum foil for added protection.
• Label the wrapped dessert with the date to keep track of its freshness. Baked Alaska can be stored in the freezer for up to one week without compromising its quality.
• When ready to serve, remove the Baked Alaska from the freezer and let it sit at room temperature for about 10-15 minutes. This allows the ice cream to soften slightly, making it easier to cut and serve.
• Avoid reheating the Baked Alaska in the oven, as this can cause the meringue to lose its texture. Instead, enjoy it straight from the freezer for the best experience.
• If you have leftovers, repeat the wrapping process and return the Baked Alaska to the freezer promptly to maintain its quality.

• Preheat your oven to 350°F (175°C). Place the Baked Alaska on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, just until the meringue is warm and slightly toasted again. Keep a close eye to avoid over-browning.

• Use a kitchen torch to reheat individual slices. This method allows you to control the heat and avoid melting the ice cream. Simply torch the meringue until it’s golden brown and warm.

• If you have an air fryer, set it to 350°F (175°C). Place the Baked Alaska in the basket and heat for 3-5 minutes. This method is quick and ensures the meringue gets a nice, even toast.

• For a microwave option, which is less ideal but works in a pinch, place a slice of Baked Alaska on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious as the ice cream can melt quickly.

• If you prefer a stovetop method, use a double boiler. Place a slice of Baked Alaska on a heatproof plate and set it over simmering water. Cover with a lid to create a gentle steam environment. Heat for 5-7 minutes until the meringue is warmed through.

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

• Baking sheet: Holds the pound cake and ice cream while they are being prepared and baked.

• Parchment paper: Lines the baking sheet to prevent sticking and make cleanup easier.

• Knife: Used to slice the pound cake into appropriate portions.

• Ice cream scoop: Helps in scooping out the ice cream to place on top of the pound cake.

• Freezer: Used to firm up the ice cream and pound cake before adding the meringue.

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

• Whisk: Essential for whipping the egg whites to soft peaks.

• Spatula: Used to spread the meringue evenly over the ice cream and cake.

• Measuring cups: Used to measure out the sugar and vanilla extract accurately.

Pre-slice the pound cake: Buy pre-sliced pound cake to save time on cutting and ensure uniform slices.

Use store-bought meringue: Purchase pre-made meringue to skip the step of whisking egg whites.

Freeze ahead: Assemble the pound cake and ice cream layers in advance and keep them in the freezer until ready to add the meringue.

Quick bake: Use a kitchen torch to brown the meringue quickly instead of baking, saving a few minutes.