Baked Alaska

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Impress everyone with this gorgeous Baked Alaska dessert! It's surprisingly easy to make with just 5 ingredients. Layers of cake, ice cream and meringue will have your friends and family begging for a slice!

Prep Time40

Freeze Time4

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: Baked Alaska, ice cream cake, meringue, Toasted Meringue

Servings: servings

Author: Alyssa Rivers

Ingredients

1 prepared cake round
3-4 pints ice cream

Meringue

8 large egg whites, room temperature
1 pinch cream of tartar
1 cup granulated sugar

Instructions

Ice Cream Preparation

Line the inside of a large metal bowl with roughly the same size circumference as the cake you are using with several long pieces of plastic wrap, making sure they overhang 3-4 inches on either side. Make sure the entire bowl is well-lined with the plastic wrap.
Scoop the 3-4 pints ice cream into the bowl and pack it with the back of a spoon. This is easiest to do if the ice cream has thawed on the counter for at least 10 minutes. You can use just one flavor, or layer as many as you would like. The amount of ice cream needed will depend on the size of your bowl. I used about 3 pints of ice cream.
Once the bowl is as full of ice cream as you would like, smooth the ice cream and pull the overhanging plastic wrap over it so it is completely covered. Place in the freezer for at least 4 hours to ensure it is fully frozen.

Meringue

Just before assembling the baked Alaska, prepare the meringue. Start by wiping the inside of your mixing bowl and whisk with a paper towel dampened with either lemon juice or distilled white vinegar.
Add 8 large egg whites, and 1 pinch cream of tartar to the bowl. Use a stand mixer to whip the whites on medium speed until very foamy.
Slowly add 1 cup granulated sugar to the egg whites as they continue to whip. Incorporate all the sugar, then increase the speed to high and whip the meringue until it reaches stiff peaks.

Assembly

Once the ice cream is frozen solid, open the plastic wrap and press 1 prepared cake round layer onto the ice cream. Carefully flip the ice cream and cake onto a cake stand or serving plate and lift the bowl off. Peel the plastic wrap off the cake.
You may spread the meringue over the ice cream with a spatula or pipe it on with a large piping bag and the tip of your choosing. Make sure the meringue is nice and thick, as this insulates the ice cream and prevents it from melting too quickly.
You may either use a hand torch to toast the meringue, or you can place the whole baked Alaska in the oven for 4-5 minutes at 500 degrees Fahrenheit. If you use the oven method, make sure the plate your Baked Alaska is on is oven-safe.

Nutrition

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