Baked Alaska
Baked Alaska is a stunning dessert with layers of ice cream over sponge cake, all wrapped in sweet toasted meringue. A dramatic treat that combines hot and cold in every slice.
Ingredients
Scale
- 1 round 9-inch sponge cake layer
- 1 pint chocolate ice cream
- 1 pint strawberry ice cream
- 4 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Line a chilled bowl with plastic wrap. Layer softened strawberry ice cream, freeze 15 minutes, then layer chocolate ice cream on top. Freeze until firm.
- Place the sponge cake on a serving platter. Unmold the ice cream dome onto the cake layer.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Add sugar gradually and vanilla, beating to stiff, glossy peaks.
- Spread meringue over the entire dome, sealing all edges. Create peaks with a spatula for texture.
- Use a kitchen torch to toast the meringue until golden, or place under a broiler for 1–2 minutes, watching closely.
- Slice with a hot knife and serve immediately.
Notes
- Use plastic wrap for easy unmolding of ice cream layers.
- Work quickly to prevent melting during assembly.
- Use a serrated knife dipped in warm water for clean slicing.
- Serve immediately after toasting the meringue for best texture contrast.
Find it online: https://dishmio.com/baked-alaska/