Baked Alaska Recipe

Vanilla ice cream: This is the creamy core of the dessert, providing a cold contrast to the warm meringue.

Pound cake: Acts as the base for the ice cream, adding a firm and slightly sweet layer.

Egg whites: Whipped into a meringue, they create the fluffy, golden-brown exterior.

Sugar: Sweetens the meringue and helps it achieve stiff peaks.

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

When making the meringue, ensure that your egg whites are at room temperature before you start whisking. This helps them whip up more easily and achieve greater volume. Additionally, make sure your mixing bowl and whisk are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from reaching stiff peaks.

• vanilla ice cream - Substitute with chocolate ice cream: Adds a rich, chocolaty flavor that complements the meringue and cake.

• vanilla ice cream - Substitute with strawberry ice cream: Provides a fruity twist and a pop of color to the dessert.

• pound cake - Substitute with angel food cake: Lighter and airier, making the dessert less dense.

• pound cake - Substitute with sponge cake: Similar texture but slightly lighter, absorbs flavors well.

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

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

• sugar - Substitute with maple syrup: Provides a distinct, rich flavor and natural sweetness.

• vanilla extract - Substitute with almond extract: Adds a nutty, aromatic flavor that pairs well with the other ingredients.

• vanilla extract - Substitute with lemon extract: Adds a zesty, citrusy note that brightens the dessert.

• Allow the Baked Alaska to cool completely before attempting to store it. This ensures that the meringue sets properly and doesn't collapse.

• For short-term storage, place the Baked Alaska in an airtight container. This will keep it fresh for up to 2 days in the refrigerator.

• If you plan to store it for a longer period, wrap the Baked Alaska tightly in plastic wrap, ensuring that no part of the dessert is exposed to air. Then, place it in a freezer-safe container or wrap it again with aluminum foil.

• When freezing, make sure your freezer is set to the coldest setting to maintain the integrity of the ice cream and meringue. This will keep the Baked Alaska fresh for up to 2 weeks.

• To serve a frozen Baked Alaska, remove it from the freezer and let it sit at room temperature for about 10-15 minutes. This will make it easier to slice and serve without compromising the texture of the ice cream and cake.

• Avoid storing Baked Alaska near strong-smelling foods in the freezer or refrigerator, as the ice cream can absorb odors, affecting the overall taste of the dessert.

• If you notice any ice crystals forming on the meringue or ice cream, it’s a sign of freezer burn. In this case, it’s best to consume the Baked Alaska as soon as possible to enjoy its optimal flavor and texture.

• Preheat your oven to 350°F (175°C). Place the leftover Baked Alaska on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, or until the meringue is just warmed through and slightly crisp on the outside.

• If you prefer a quicker method, use a kitchen torch to gently reheat the meringue. Move the torch in a circular motion around the Baked Alaska until the meringue is warmed and slightly caramelized.

• For a microwave option, place a slice of Baked Alaska on a microwave-safe plate. Use the defrost setting or a low power setting to gently warm it for about 20-30 seconds. Be cautious not to overheat, as the ice cream can melt quickly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Baked Alaska inside and heat for 3-5 minutes, checking frequently to ensure the meringue doesn't burn.

• For a stovetop method, use a double boiler to gently warm the Baked Alaska. Place the Baked Alaska on a heatproof plate and set it over simmering water. Cover with a lid and heat for about 5 minutes, or until the meringue is warmed through.

• Oven: Preheat to 500°F (260°C) for baking the meringue.

• Baking sheet: Line with parchment paper to place the pound cake slices.

• Parchment paper: Prevents sticking and makes cleanup easier.

• Mixing bowl: Use to whisk the egg whites until soft peaks form.

• Whisk: Essential for beating the egg whites to the desired consistency.

• Spatula: Handy for spreading the meringue evenly over the ice cream and cake.

• Knife: Useful for slicing the pound cake.

• Ice cream scoop: Helps in placing the ice cream on top of the pound cake slices.

• Serving plate: For presenting the Baked Alaska once it's ready.

• Measuring cups: Ensure accurate measurement of sugar and vanilla extract.

Pre-slice the pound cake: Slice the pound cake in advance and store it in an airtight container to save time during assembly.

Soften the ice cream: Let the vanilla ice cream soften slightly before shaping it into a dome. This makes it easier to work with and faster to shape.

Use a stand mixer: Whisk the egg whites with a stand mixer to achieve stiff peaks more quickly and with less effort.

Preheat the oven: Ensure the oven is fully preheated to 500°F (260°C) before you start assembling the Baked Alaska to reduce waiting time.