Baked Alaska Recipe

Ice cream: The star of the dessert, choose any flavor you like to form the dome. Sponge cake: Acts as the base for the dessert, providing a soft and spongy texture. Egg whites: Used to make the meringue, giving the dessert its fluffy and golden brown topping. Sugar: Sweetens the meringue and helps it achieve stiff peaks. Vanilla extract: Adds a hint of flavor to the meringue, enhancing the overall taste.

When spreading the meringue over the ice cream and sponge cake, make sure to completely seal all edges. This will insulate the ice cream and prevent it from melting too quickly in the oven. Use a spatula to create decorative peaks and swirls on the meringue for an elegant presentation.

• any flavor ice cream - Substitute with frozen yogurt: Frozen yogurt provides a similar creamy texture and can be a healthier alternative with lower fat content.

• any flavor ice cream - Substitute with sorbet: Sorbet is a dairy-free option that offers a refreshing and fruity flavor, perfect for those who are lactose intolerant.

• 9-inch round sponge cake - Substitute with pound cake: Pound cake has a denser texture but can still provide a solid base for the Baked Alaska.

• 9-inch round sponge cake - Substitute with angel food cake: Angel food cake is lighter and airier, which can make the dessert feel less heavy.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped into stiff peaks and used as a vegan alternative to egg whites.

• egg whites - Substitute with meringue powder: Meringue powder mixed with water can replicate the function of egg whites in creating a stable meringue.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a distinct flavor and slightly different texture.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and can be used as a natural sweetener, though it may alter the consistency of the meringue.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the dessert.

• vanilla extract - Substitute with lemon extract: Lemon extract adds a citrusy note that can brighten the overall flavor of the Baked Alaska.

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

• Wrap the Baked Alaska tightly in plastic wrap, making sure to cover all exposed areas to prevent freezer burn. For added protection, you can also wrap it in aluminum foil.

• Place the wrapped Baked Alaska in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Store the Baked Alaska in the coldest part of your freezer, ideally at a temperature of -18°C (0°F) or lower. This will keep the ice cream firm and the meringue intact.

• When ready to serve, remove the Baked Alaska from the freezer and let it sit at room temperature for about 10-15 minutes. This will make it easier to slice through the meringue and ice cream layers.

• If you have leftovers, you can refreeze the Baked Alaska following the same wrapping and storing guidelines. However, note that repeated freezing and thawing may affect the texture of the meringue and ice cream.

• For best results, consume the Baked Alaska within 1-2 weeks of freezing. This will ensure that the flavors and textures remain at their peak.

• Preheat your oven to 350°F (175°C). Place the Baked Alaska on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes, or until the meringue is warm and slightly crisp again.

• Use a kitchen torch to reheat the meringue topping. Gently torch the meringue until it is warm and golden brown. This method is quick and ensures the ice cream inside remains frozen.

• If you have an air fryer, set it to 350°F (175°C). Place the Baked Alaska inside and heat for 5-7 minutes. This will give the meringue a nice, crispy texture while keeping the ice cream cold.

• For a microwave method, place the Baked Alaska on a microwave-safe plate. Use the defrost setting for 1-2 minutes, checking frequently to ensure the meringue doesn't overheat. This method is less ideal but can work in a pinch.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the Baked Alaska in a vacuum-sealed bag and immerse it in the water bath for about 20 minutes. This will gently warm the meringue without melting the ice cream.

• Oven: Used to bake the Baked Alaska and brown the meringue.

• Baking sheet: Holds the sponge cake and ice cream dome during freezing and baking.

• Ice cream scoop: Helps in scooping the ice cream to form a dome shape on the sponge cake.

• Freezer: Used to freeze the ice cream dome on the sponge cake before adding the meringue.

• Mixing bowl: Used for whisking the egg whites and mixing in the sugar and vanilla extract.

• Whisk: Essential for whipping the egg whites to soft and then stiff peaks.

• Spatula: Helps in spreading the meringue evenly over the ice cream and cake.

• Measuring spoons: Used to measure the vanilla extract accurately.

• Measuring cup: Used to measure the sugar accurately.

Pre-scoop the ice cream: Scoop the ice cream into a dome shape and freeze it ahead of time to save assembly time.

Use store-bought cake: Opt for a pre-made sponge cake to avoid baking from scratch.

Room temperature eggs: Ensure egg whites are at room temperature for quicker and more stable meringue peaks.

Quick freeze: Freeze the assembled cake and ice cream for at least 15 minutes to firm up before adding the meringue.

Preheat oven: Preheat your oven while preparing the meringue to save time.