baked alaska

Step by step how to make an easy Baked Alaska recipe with cake, ice cream, and meringue toasted in the oven or more dramatic on fire, flambe style.

Baked Alaska

ice cream (any flavor), (softened

egg whites, (room temperature)

water

cornstarch

cream of tartar

sugar

Make layer cake according to recipe in two 9&quot; cake pans. (My favorite chocolate cake recipe is from Add a Pinch) Remove cakes from pans and cool completely on wire rack. Wrap layers with plastic wrap and either freeze or set aside until ready to assemble cake.

In one 9&quot; cake pan, place 2 long sheets of foil, criss-crossed and pressed solidly against bottom and sides. Evenly spread the softened ice cream in the foil-lined cake pan. Press top of ice cream with plastic wrap and freeze until firm, at least 6 hours or overnight.

To assemble cake, place 2 long sheets of plastic wrap criss-crossed and pressed solidly against bottom and sides of the other cake pan. Remove cake layers and ice cream layer from freezer. Unwrap the first cake layer and place in the plastic-lined cake pan right side up.

Remove plastic wrap from top of ice cream. Lift the ice cream layer out of the pan and invert on top of first cake layer, gently peeling away foil. Unwrap second cake layer and place on top of ice cream layer, right side up. Lift up the excess hanging plastic wrap to cover the cake. Place the assembled cake back in the freezer until ready for the meringue.

If you plan on finishing making the cake that day, separate eggs and set out whites to come to room temperature.

Combine water with cornstarch in a small heatproof bowl. Microwave for 45-60 seconds, stirring once, until thickened. Set aside.

In a large bowl beat egg whites with cream of tartar until frothy. Gradually beat in sugar, about 2 tablespoons at a time, until soft peaks form, about 1-2 minutes. Add cornstarch mixture and beat until peaks are stiff and glossy.

Lift frozen cake / ice cream structure from cake pan and transport to a pie dish, removing plastic. Spoon meringue on top of cake and spread down the sides, sealing down to the pie dish so there are no gaps. Use the back of a spoon to make weeping peaks. Return cake to the freezer until ready to serve.

When ready to serve preheat oven to 500ºF. Bake for 3-4 minutes or until meringue has golden peaks all over. Alternatively flambé according to directions in recipe notes.

Serve immediately or place back in freezer uncovered until ready to serve. Let sit out for 30 minutes before serving or in the refrigerator for an hour.

Meringue:

Bourbon, peaches, ice cream and toasted meringue? I mean, it really does not get better...or sweeter.

Mini Bourbon Caramelized Peach Baked Alaska with Butter Pecan Ice Cream.

salted butter

pecans (chopped)

maple syrup or brown sugar

heavy whipping cream

(14 ounce) can sweetened condensed milk

vanilla extract

scoops butter pecan ice cream

eggs

salt

vanilla extract (divided)

brown sugar

(but firm peaches, halved + pits removed)

butter (divided)

bourbon (optional)

butter

old fashioned oats

vanilla

cinnamon

Melt the butter in a large skillet set over medium heat. Add the pecans and maple, cook until toasted + caramelized, about 5 minutes. Remove from the heat and and let cool.

Add the heavy cream, sweetened condensed milk and vanilla to the bowl of a stand mixer fitted with the whisk attachment (or use a hand held electric mixer). Whip until stiff peaks form. Fold in the cooled pecans and any butter left in the pan. Spoon the ice cream into a freezer safe container and freeze 6 hours or overnight.

Ice Cream (OR USE STORE BOUGHT)

Line a baking sheet with parchment paper. Working quickly, place 6 large scoops of butter pecan ice cream spaced out on the baking sheet. Place the sheet in the freezer.

Bring a large pot (big enough to place your mixing bowl over top) of water to boil. Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over the pot of boiling water and cook, stirring often, until the egg whites are very warm to the touch and the sugar has dissolved, remove the bowl from the heat. Whip the egg whites on high until stiff peaks form. Add in the salt and vanilla extract and whip to combine well. Cool slightly before using.

Once the meringue is cool enough to use, remove the ice cream from the freezer. Working quickly, spread the meringue all around the top and sides of the ice cream. You want to make sure no ice cream is peaking through. Place back in the freezer for 1 hour or overnight.

Meanwhile, make the crumble. Heat a large skillet over medium heat. Add the butter. Once melted, add the oats, pecans, brown sugar, vanilla and cinnamon. Cook, stirring occasionally until toasted. Remove from the heat and allow to cool. Crumble can be stored in an airtight container for up to 1 week.

When ready to serve, combine brown sugar sugar, salt and peaches in a large bowl and toss to coat well. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and once melted, add the peaches, cut sides down, and sprinkle with any remaining sugar mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.

Add the bourbon and cook until reduced, about 1 minute. Add remaining butter and cook until thick, about 1 minute.

Place the peaches in bowls and drizzle with any sauce left in the pan. Remove the ice cream from the freezer and place on the peaches. Using a kitchen torch, toast the meringue all over. Sprinkle with crumble and eat immediately!!

Meringue + Peaches

Meringue covered ice cream with a pound cake crust is an easy to make dessert that will impress your guests!

Easy Baked Alaska

neapolitan ice cream (slightly softened)

cake (sliced 1" thick)

¼ teaspoon cream of tartar

Line a 3 qt bowl with plastic wrap.  Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.

Top with pound cake slices cutting to fit the bowl so the ice cream is covered.  Gently press the cake into the softened ice cream.  Cover well and freeze 3 hours or for up to 2 weeks.

Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes.  Add sugar and continue beating until stiff peaks form.

Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue.  Place uncovered in the freezer for at least 1 hour or up to 24 hours.

Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.

Allow to cool/rest 5 minutes before slicing.

Try Mary Berry’s baked Alaska - the ultimate showstopper retro classic. For special occasions sprinkle the sponge with a cherry or orange liqueur before spreading with the jam. 

300 milliliters/½ pint double cream

300 milliliters/½ pint milk

vanilla pod (soft and fresh)

grams/3½oz caster sugar

free-range egg whites

caster sugar

cherry jam

20cm/8in circle ready-made sponge cake

Mary Berry encourages us all to get back to basics and make sure our ice cream is Real Dairy. In the revival kitchen, she shows us how to make a classic Baked Alaska with one of her favourite ingredients.

Mary Berry's Real Dairy Baked Alaska

Don&#039;t be intimidated by this frozen dessert. A Baked Alaska comes together easily with only a few simple ingredients!

ice cream (any flavors (946 milliliters))

ice cream (any flavor (1.42L))

cake

egg whites (room temperature)

sugar ((200 grams))

Place the ice cream in the fridge for 20 to 30 minutes or soft enough to very easily scoop, but not runny.

While the ice cream softens, very lightly coat an 8- to 9-inch-wide bowl with oil. Line with plastic wrap, leaving several inches of overhang around the edges.

Slice the pound cake into ½-inch-thick pieces.

When the ice cream is soft, place alternating scoops of the various ice cream flavors in the lined bowl, reserving half of the 1.5-quart flavor. Press a piece of plastic wrap to the top of the ice cream scoops and gently press down to fill in any gaps between the scoops. Smooth out the top. Freeze for 15 to 20 minutes or until the top is mostly firm. Return the remaining ice cream to the fridge while the bowl freezes.

Once mostly firm, remove the plastic and spread the remaining ice cream over the mixed scoops. Place pound cake slices on top, making sure they fit snugly together. Cut some of the pound cake to fill in any gaps, as needed. (There will probably be some cake leftover.) Fold the excess plastic wrap up over the cake to cover and freeze until solid, about 2 to 4 hours or up to 1 week.

For the Filling:

When ready to serve, place the egg whites and cream of tartar in the bowl of a stand mixer with the whip attachment. Beat on medium speed until frothy and doubled in volume, about 2 minutes. Very slowly add in the sugar while beating. Once added, continue beating until stiff and glossy, about 6 more minutes.

For the Assembly:

Remove the bowl of ice cream from the freezer and unwrap the bottom. Place a large plate on top and flip to invert, using the excess parchment to help release the ice cream from the bowl. Once inverted, carefully remove the plastic from the ice cream.

Spread or pipe the meringue all over the ice cream, making sure that it is completely covered and touching the plate, creating a seal. Using a kitchen torch, brown the meringue. Serve immediately. Loosely cover any leftovers with plastic wrap and freeze for up to 1 week.

For the Meringue:

https://www.youtube.com/watch?v=WmacfjuWXbg

This baked Alaska is beyond easy, but so beautiful, and delicious! A dome of your favorite ice cream on top of a pound cake base covered with toasted meringue! This is a really low stress dessert to make, and the perfect excuse to use a kitchen torch! The traditional Baked Alaska would have flaming liquor poured on top or be broiled but I think the torch gives you more control and less worry! Let me know what flavor of ice cream you would use and if there are any other easy ice cream desserts you would like me to make!

Full Recipe: https://preppykitchen.com/baked-alaska/

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Baked Alaska!

You need this Neapolitan Pound Cake Baked Alaska in your life! It is piled high with fluffy toasted meringue and starts with a frozen pound cake. It couldn&#039;t be easier!

Pound Cake Baked Alaska

oz frozen pound cake, thawed

vanilla ice cream (softened)

strawberry ice cream (softened)

chocolate ice cream (softened)

meringue powder

almond extract (or vanilla extract)

THAW the frozen pound cake for at least 10 minutes. SLICE lengthwise into 2 even layers.

SCOOP ice cream into three rows down the length of the pound cake. TOP with the second cake layer.

WRAP in plastic wrap and place back into the tin. Place in freezer until ready to use.

COMBINE meringue powder, water, and sugar in the bowl of your electric mixer fitted with the whisk attachment. WHIP for 5 minutes.

ADD flavor extract and whip for an additional 5-10 minutes. The meringue should be stiff but still spreadable.

SPREAD meringue all over the pound cake or put into a piping bag with a large open tip and pipe all over the pound cake.

Use a small kitchen torch to TOAST the meringue if desired. Alternatively, you can put it in the oven at 475 degrees F for 1-2 minutes (watch carefully through the oven window).

Meringue

Baked Alaska is an impressive and easy ice cream dessert. Layers of cake, ice cream, and toasted meringue come together flawlessly to make this tasty treat.

loaf pound cake, store-bought

chocolate ice cream, slightly softened

strawberry ice cream, slightly softened

Slice the pound cake into 1/2 inch slices....

Slice the pound cake into 1/2 inch slices. Set aside.

Spray a 9-inch freezer-safe bowl with cooking spray....

Spray a 9-inch freezer-safe bowl with cooking spray. Then, line the bowl with plastic wrap, leaving overhang as tall as the bowl. Fill the bowl with scoops of chocolate ice cream and strawberry ice cream, alternating the flavors every few scoops. Smooth the top of the ice cream with a spatula to create an even layer.

Place the pound cake on top of the...

Place the pound cake on top of the ice cream, trimming any slices as needed, to fill out the entire length of the bowl. You will probably not need the entire pound cake. Cover with the plastic wrap overhang. Freeze the ice cream and cake for at least 3 hours, until firm.

Once the ice cream is firm, make the...

Once the ice cream is firm, make the meringue. Place the egg whites and cream of tartar in a large bowl. Mix until on high speed until foamy, about 2 minutes.

Gradually add in the granulated sugar while mixing....

Gradually add in the granulated sugar while mixing. Mix until the meringue is glossy and the meringue forms stiff peaks. This should take about 5 minutes.

Remove the cake from the freezer. Unwrap the...

Remove the cake from the freezer. Unwrap the top of the plastic wrap from the cake. Place a serving board or large plate on top of the cake and then invert the bowl onto the platter. Remove the bowl and then unwrap the remaining plastic wrap from the cake.

Frost the ice cream with the prepared meringue...

Frost the ice cream with the prepared meringue using a spoon or piping bag. 

Use a kitchen torch to toast the meringue...

Use a kitchen torch to toast the meringue or place it under the oven broiler for 3-4 minutes. Slice and serve immediately.

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