Baked Alaska Recipe

Vanilla ice cream: A creamy and classic flavor that pairs perfectly with the meringue and pound cake.

Pound cake: A dense and buttery cake that serves as the base for the dessert. Can be store-bought or homemade.

Egg whites: The key ingredient for making the meringue. They need to be whisked to form stiff peaks.

Sugar: Adds sweetness to the meringue and helps it achieve a golden brown color when baked.

Vanilla extract: Enhances the flavor of the meringue, adding a subtle and pleasant aroma.

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 forming stiff peaks.

• vanilla ice cream - Substitute with chocolate ice cream: Adds a rich, chocolatey flavor that pairs well with the meringue.

• 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 texture and lower in calories, but still holds up well under the ice cream and meringue.

• pound cake - Substitute with brownies: Adds a fudgy, chocolatey base that complements the sweetness of the ice cream and meringue.

• egg whites - Substitute with aquafaba: The liquid from canned chickpeas can be whipped into a meringue-like consistency, making it a great vegan alternative.

• egg whites - Substitute with meringue powder: Mixed with water, it can be used to create a stable meringue without the need for fresh eggs.

• sugar - Substitute with honey: Adds a different kind of sweetness and a slight floral note to the meringue.

• sugar - Substitute with maple syrup: Provides a unique flavor and can be used to sweeten the meringue, though it may slightly alter the texture.

• 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 citrusy brightness that can enhance the overall flavor profile of the dessert.

• Allow the Baked Alaska to cool completely before storing. This ensures that the meringue maintains its texture and doesn't become soggy.

• If you plan to store leftovers, slice the Baked Alaska into individual portions. This makes it easier to handle and prevents the entire dessert from being exposed to air each time you want a piece.

• Wrap each portion tightly in plastic wrap, ensuring there are no gaps where air can enter. This helps to prevent freezer burn and maintain the dessert's flavor and texture.

• Place the wrapped portions in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date to keep track of how long it has been stored.

• Store the Baked Alaska in the freezer for up to 1 month. While it can be stored longer, the quality may begin to degrade after this period.

• When ready to serve, remove the desired number of portions from the freezer and let them sit at room temperature for about 10-15 minutes. This allows the ice cream to soften slightly, making it easier to cut and enjoy.

• For the best texture and flavor, avoid refreezing Baked Alaska once it has been thawed. Instead, only thaw the amount you plan to consume immediately.

• If you notice any ice crystals forming on the meringue, gently brush them off with a soft brush or a clean, dry cloth before serving. This helps to maintain the dessert's visual appeal 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 8-10 minutes, or until the meringue is warmed through and slightly crisp.

• Use a kitchen torch to gently reheat the meringue on the Baked Alaska. Move the torch in a circular motion to evenly warm the surface without melting the ice cream too much.

• For a quick reheat, place a slice of Baked Alaska in the microwave on a microwave-safe plate. Use the defrost setting or 50% power for 20-30 seconds, checking frequently to avoid melting the ice cream.

• If you have an air fryer, set it to 350°F (175°C). Place the Baked Alaska inside and heat for 3-5 minutes, ensuring the meringue becomes slightly crisp without overcooking the ice cream.

• For a stovetop method, use a double boiler to gently warm the meringue. Place the Baked Alaska on a heatproof plate over simmering water, covering with a lid to trap the heat. Warm for 5-7 minutes, checking frequently.

• Oven: Used to bake the Baked Alaska at a high temperature to brown the meringue.

• Baking sheet: Provides a flat surface to place the pound cake and ice cream on.

• Parchment paper: Prevents the cake and ice cream from sticking to the baking sheet.

• Mixing bowl: Used to whisk the egg whites and create the meringue.

• Whisk: Essential for beating the egg whites to form soft and stiff peaks.

• Spatula: Helps to spread the meringue evenly over the ice cream and cake.

• Freezer: Keeps the ice cream and pound cake firm before adding the meringue.

• Knife: Useful for slicing the pound cake if using a homemade or store-bought loaf.

• Measuring cups: Ensures accurate measurement of ingredients like sugar and vanilla extract.

Use store-bought pound cake: Save time by using a store-bought pound cake instead of making one from scratch.

Pre-scoop ice cream: Pre-scoop the vanilla ice cream into balls and freeze them on a tray to make assembly quicker.

Electric mixer for meringue: Use an electric mixer to whisk the egg whites and sugar for faster and more consistent results.

Prepare in advance: Assemble the pound cake and ice cream layers ahead of time and keep them in the freezer until ready to add the meringue.

Quick bake: Keep an eye on the meringue while baking; it only takes 3-5 minutes to turn golden brown.