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Baked Alaska

This Baked Alaska recipe combines a base of pound cake with a generous layer of firm chocolate ice cream, all encased in a fluffy, torched meringue. It's a striking dessert that offers a delightful contrast of cold ice cream and warm, caramelized meringue, perfect for an impressive finish to any meal.
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Total Time 4 hours 43 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: French
Calories: 1140.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ounces pound cake
  • 8 ounces chocolate ice cream
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar

Equipment

  • 1 Baking Sheet
  • 1 Electric Stand Mixer (or hand mixer)
  • 2 Mixing Bowls one specifically for egg whites
  • 1 Offset Spatula for spreading meringue
  • 1 Kitchen Blowtorch (optional, for browning)

Method
 

  1. Cut the pound cake into desired serving-sized pieces, typically squares or rounds.
  2. Place each piece of pound cake onto a baking sheet lined with parchment paper.
  3. Scoop approximately 2 ounces of firm chocolate ice cream onto the center of each pound cake piece, shaping it neatly.
  4. Immediately transfer the baking sheet to the freezer and freeze for at least 2 hours, or until the ice cream is rock solid.
  5. In a very clean mixing bowl, combine egg whites and cream of tartar.
  6. Using an electric mixer, whip the egg whites on medium-high speed until soft peaks form.
  7. Gradually add the sugar, one tablespoon at a time, continuing to whip until stiff, glossy peaks form. Beat in the vanilla extract.
  8. Remove the frozen cake and ice cream from the freezer. Working quickly, cover each with a generous layer of meringue, ensuring the cake and ice cream are completely sealed to prevent melting.
  9. If desired, return the meringue-covered desserts to the freezer for a few minutes to firm up the meringue slightly.
  10. Using a kitchen blowtorch, carefully brown the meringue until golden all over, or place under a preheated broiler (highest setting) for 1-2 minutes, watching constantly. Serve immediately.

Notes

1. Ensure your chocolate ice cream is thoroughly frozen and firm before assembly to minimize melting. Work quickly during the assembly phase to maintain its integrity.2. For the meringue, use a scrupulously clean, grease-free bowl and whisk attachment to ensure your egg whites whip to proper stiff peaks. Any trace of fat will prevent them from aerating correctly.3. When browning the meringue, a kitchen blowtorch provides the best control for an even, golden caramelization without melting the interior. If using an oven, preheat it to its highest setting (around 500-550°F / 260-290°C) and flash bake for only 2-3 minutes, watching constantly to prevent burning.