Ever find yourself dreaming of that perfect dessert that’s a real showstopper? Well, Baked Alaska is like the unicorn of desserts—elusive, dreamy, and totally magical. Picture this: a perfectly baked meringue, toasty on the outside, marshmallowy on the inside, hugging a core of creamy ice cream that’s nested on a tender sponge cake base. It’s the perfect symphony of hot and cold, with textures that’ll make your taste buds dance.
The origins of Baked Alaska can be traced back to the 1860s, and it’s said to have been named to commemorate the United States’ purchase of Alaska from Russia. Isn’t that neat? It’s not an everyday dessert, which makes it perfect for special occasions or those moments when you want to flex your culinary muscles and impress your friends and family.
When serving Baked Alaska, you’ve already got a lot going on with this dessert, so keep the sides simple. A drizzle of chocolate or fruit sauce can be a delightful addition, or perhaps a scattering of fresh berries for that touch of tartness to balance the sweet.
Baked Alaska
Servings: 8-10
Ingredients:
– 1 sponge or pound cake (about 8 inches in diameter)
– 1 quart of your favorite ice cream, softened
– 5 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
Optional: caramel sauce on top to serve
Directions:
1. Begin by prepping your cake base. Place the sponge or pound cake on a baking sheet or oven-safe serving platter.
2. Quickly spread the softened ice cream over the cake to form a dome. Work fast to prevent the ice cream from melting. Return to the freezer and freeze until very firm, at least 4 hours or overnight.
3. Preheat your oven’s broiler or prepare your kitchen torch.
4. In a large bowl, beat the egg whites with cream of tartar until soft peaks form.
5. Gradually add the sugar while continuing to beat until the mixture forms stiff, glossy peaks. Add in the vanilla extract and blend until combined.
6. Remove the ice cream and cake from the freezer. Cover the ice cream dome completely with the meringue mixture, making sure there are no gaps.
7. If using a broiler, broil for 2-3 minutes until the meringue is golden brown. If using a torch, torch the meringue until golden brown all over.
8. Serve immediately, slicing with a knife dipped in warm water for ease.
Variations & Tips:
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