Baked Alaska Recipe: Quick and Easy Dessert Delight

Going headfirst into the world of delicious desserts, this Baked Alaska is a perfect blend of ice cream, cake, and meringue that can be prepared in a flash. With just a few handy steps, this recipe is designed for busy parents who want to bring a bit of culinary magic to the table without spending hours in the kitchen.

Why This Recipe Works

• Uses pre-made ice cream and cake for quick assembly.
• Requires minimal equipment, keeping stress levels down.
• Meringue covers imperfections—presentation is always great!
• Perfectly blending hot and cold in one dessert.

Ingredients

• 1 pound cake, store-bought or homemade, sliced
• 3 cups vanilla ice cream, softened
• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Equipment Needed

• large baking sheet
• mixer with whisk attachment
• parchment paper
• oven mitts
• metal spatula
• freezer-safe bowl

Instructions

Step 1: Prepare the Cake Base

Start by laying out the pound cake slices onto a large baking sheet lined with parchment paper. Arrange them to fit snugly together, creating a solid base. This can help when the ice cream is set on top. Keep it in the freezer while you move on to the next step, ensuring that the cake stays firm.

Step 2: Form the Ice Cream Dome

Spoon the softened ice cream into a freezer-safe bowl, smoothing it down into an even dome shape. This can be easily done by pressing it gently using the back of the spoon. Be sure to return the bowl to the freezer immediately so it hardens, allowing 2 hours for this process.

Step 3: Make the Meringue

In a clean mixing bowl, beat the egg whites using a mixer with the whisk attachment, adding the cream of tartar for stability. As soft peaks form, gradually introduce the sugar, about a tablespoon at a time. When the mix becomes glossy with stiff peaks, blend in the vanilla extract.

Step 4: Assemble the Baked Alaska

Remove the frozen cake base and ice cream dome from the freezer. Working quickly, set the ice cream over the cake, forming a slight dome. Generously spread the meringue over the ice cream and cake, ensuring full coverage with a thick layer. Seal any creases to prevent melting leakage.

Step 5: Bake to Perfection

Preheat the oven to 500°F, ensuring it reaches full temperature for a rapid finish. Slide the assembled Alaska into the oven and watch closely—it only needs about 3-5 minutes for the meringue to turn golden brown. This rapid finish keeps the inside admirably chilled.

Tips and Tricks

• Using cold tools when handling meringue can enhance its structure and prevent it from drooping.
• If worried about melting, pre-freeze the assembled Baked Alaska (minus baking) for up to an hour.
• Always work swiftly in transferring between the freezer and the oven; minimizing exposure keeps the dessert intact.

Recipe Variations

• Try chocolate or strawberry ice cream for a fun flavor twist.
• Substitute with angel food cake for a lighter base.
• Incorporate different extracts in the meringue like almond or peppermint for a festive touch.

Frequently Asked Questions

• Can I use homemade cake instead? Yes, a homemade cake works just as well. Ensure that it’s well-chilled before starting.
• What if I don’t have cream of tartar? You can use a pinch of salt or a teaspoon of lemon juice as a substitution to stabilize the meringue.
• Is there a non-dairy option? Absolutely! Use non-dairy ice cream and ensure your cake base is also suitable.
• How do I know when the meringue is ready? Check for stiff, glossy peaks that stay firm on the whisk.

Summary

Baked Alaska combines hot and cold with minimal fuss. The cake and ice cream save prep time while meringue magic seals the deal. Perfect for a quick family dessert.