Baked Alaska Ice Cream Meringue (Print version)
Delightful layers of cake and ice cream enveloped in golden meringue for a memorable treat.
# What you'll need:
→ Base
01 - 1 store-bought or homemade pound cake, approximately 12 oz, sliced 3/4 inch thick
→ Ice Cream
02 - 1.6 quarts vanilla ice cream, slightly softened
→ Meringue
03 - 4 large egg whites, at room temperature
04 - 1 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - 1/2 teaspoon pure vanilla extract
# How to make it:
01 - Line a medium bowl (approximately 1.5-liter capacity) with plastic wrap, allowing for overhang to cover the top.
02 - Press softened ice cream into the lined bowl to create a smooth, even layer. Cover tightly with plastic wrap and freeze for at least 2 hours until solid.
03 - Cut pound cake into slices about 3/4 inch thick. Line a baking sheet with parchment paper.
04 - Remove ice cream dome from freezer, unwrap, and invert onto cake slices. Trim cake edges if necessary to match the size of the ice cream dome. Return assembled dome to freezer.
05 - Set oven to 425°F (220°C).
06 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks develop. Fold in vanilla extract.
07 - Remove the dome from freezer and quickly spread meringue evenly over entire surface, sealing all edges completely. Use the back of a spoon to create decorative swirls.
08 - Bake for 3 to 5 minutes until meringue turns golden brown, watching carefully. Alternatively, brown meringue with a kitchen torch.
09 - Slice immediately and serve.
# Expert suggestions:
01 -
- This dessert feels like a special occasion but is surprisingly achievable once you know the tricks.
- The contrast of textures and temperatures always wows guests and feels like sharing a hidden treasure.
02 -
- Work quickly when coating with meringue so the ice cream doesn’t melt and cause sogginess.
- Freezing between each assembly step is the secret to maintaining shape and structure.
03 -
- Whip your egg whites in a clean grease-free bowl for maximum volume.
- Sealing the ice cream edges completely with meringue keeps it perfectly insulated under heat.