Baked Alaska Recipe

Baked Alaska is a showstopping dessert combining cake, ice cream, and a fluffy meringue shell. It’s a perfect treat for special occasions, and while it may seem complex, it’s easier than you think with the right preparation.

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Ingredients

For the Cake Base:

• 1 pre-baked sponge or pound cake (store-bought or homemade)
• 1/4 cup simple syrup (optional, for extra moistness)

For the Ice Cream Layer:

• 1 pint of your favorite ice cream (vanilla, chocolate, or a fruity flavor works well)

For the Meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

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Instructions

Step 1: Prepare the Cake Base

1. Trim the cake to about 1-inch thickness and ensure it fits the size of the ice cream dome you’ll create.
2. Place the cake on a parchment-lined baking sheet or serving plate.
3. (Optional) Brush with simple syrup for a moist texture.

Step 2: Shape the Ice Cream

1. Line a medium-sized bowl with plastic wrap.
2. Soften the ice cream slightly, then pack it into the bowl, smoothing the top.
3. Cover and freeze for at least 4 hours or until solid.

Pro Tip: Use a bowl that’s slightly smaller than the cake base to ensure a balanced structure.

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Step 3: Make the Meringue

1. In a clean, dry bowl, whisk the egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
3. Beat in the vanilla extract for flavor.

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Step 4: Assemble the Baked Alaska

1. Remove the ice cream dome from the freezer and invert it onto the cake base. Peel off the plastic wrap.
2. Spread the meringue evenly over the entire dessert, ensuring there are no gaps.
3. Use the back of a spoon to create decorative peaks or swirls.

Important: The meringue must completely cover the ice cream and cake to insulate them during baking.

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Step 5: Bake (or Torch)

1. Preheat your oven to 500°F (260°C) or set your broiler to high.
2. Place the assembled Baked Alaska in the oven for 2-3 minutes, or until the meringue is golden brown.
   • Alternatively, use a kitchen torch to evenly brown the meringue.

Pro Tip: Keep a close eye on the oven, as the meringue can brown quickly.

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Serving Suggestions

1. Slice with a sharp knife dipped in hot water for clean cuts.
2. Serve immediately to enjoy the contrast of warm meringue, cold ice cream, and moist cake.

Pro Tip: Pair with a fruit coulis or chocolate drizzle for an extra layer of flavor.

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Variations

• Fruity Twist: Use a layer of sorbet instead of ice cream for a refreshing dessert.
• Mini Baked Alaskas: Create individual servings using cupcake-sized cake bases and scoops of ice cream.

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Storage

While Baked Alaska is best enjoyed fresh, any leftovers can be stored in the freezer. Wrap tightly in plastic wrap to prevent freezer burn.

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With this simple yet elegant dessert, you’ll impress your guests every time. Happy baking!