baked alaska dessert

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

Baked Alaska

ice cream (any flavors (946 milliliters))

ice cream (any flavor (1.42L))

cake

egg whites (room temperature)

¼ teaspoon cream of tartar

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!

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Baked Alaska

Top 1 baked alaska dessert recipes from across the web

The most viewed baked alaska dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Alaska

The most viewed baked alaska dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine