Baked Alaska Recipe

Vanilla ice cream: A creamy and classic flavor that forms the cold center of the dessert.

Pound cake: A dense, buttery cake that serves as the base for the ice cream.

Egg whites: Used to create the meringue that covers the dessert.

Sugar: Sweetens the meringue and helps it achieve a glossy finish.

Vanilla extract: Adds a rich, aromatic flavor to the meringue.

When making the meringue for your Baked Alaska, ensure that your egg whites are at room temperature before you start whisking. This will help them whip up more easily and achieve the desired stiff peaks. Additionally, make sure your mixing bowl and whisk are completely clean and free of any grease, as even a small amount of fat can prevent the egg whites from whipping properly.

• vanilla ice cream - Substitute with frozen yogurt: Frozen yogurt offers a similar creamy texture and can be a lower-fat alternative.

• vanilla ice cream - Substitute with sorbet: Sorbet provides a dairy-free option and can add a fruity twist to the dessert.

• sliced pound cake - Substitute with angel food cake: Angel food cake is lighter and can make the dessert less dense.

• sliced pound cake - Substitute with sponge cake: Sponge cake has a similar texture and can absorb flavors well.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped into stiff peaks and is a vegan alternative.

• egg whites - Substitute with meringue powder: Meringue powder mixed with water can mimic the properties of egg whites.

• sugar - Substitute with honey: Honey can add a different flavor profile and is a natural sweetener.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can be a natural sweetener.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor.

• vanilla extract - Substitute with lemon extract: Lemon extract can add a citrusy note to the dessert.

• Allow the Baked Alaska to cool completely after baking. This ensures that the meringue sets properly and doesn't become soggy during storage.

• If you plan to store it for a short period, place the Baked Alaska in an airtight container. This will help maintain its texture and prevent it from absorbing any unwanted odors from the fridge.

• For longer storage, wrap the Baked Alaska tightly in plastic wrap, ensuring all edges are sealed. Follow this with a layer of aluminum foil to provide extra protection against freezer burn.

• Label the wrapped Baked Alaska with the date to keep track of its freshness. Ideally, consume it within 1-2 weeks for the best taste and texture.

• When ready to serve, remove the Baked Alaska from the freezer and let it sit at room temperature for about 10-15 minutes. This allows the ice cream to soften slightly, making it easier to slice.

• If you prefer a warm meringue, you can briefly reheat the Baked Alaska in a preheated oven at 500°F (260°C) for 1-2 minutes. Keep a close eye to avoid over-browning.

• Avoid storing Baked Alaska in the fridge for extended periods, as the ice cream may melt and the meringue could lose its texture. Freezing is the best method to maintain its integrity.

• If you have leftovers, slice the Baked Alaska into individual portions before wrapping and freezing. This makes it easier to enjoy a piece without defrosting the entire dessert.

• Preheat your oven to 350°F (175°C). Place the Baked Alaska on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, or until the meringue is just starting to brown and the ice cream is still cold inside. Keep a close eye to avoid melting the ice cream too much.

• Use a kitchen torch to reheat. This method is quick and ensures the meringue gets a beautiful golden brown without melting the ice cream. Simply torch the meringue evenly until it reaches the desired color.

• If you have an air fryer, set it to 350°F (175°C) and place the Baked Alaska inside for about 3-5 minutes. This method provides a controlled environment to reheat the meringue while keeping the ice cream intact.

• For a microwave option, although not ideal, you can use the defrost setting. Place the Baked Alaska on a microwave-safe plate and use the defrost setting in short bursts of 10-15 seconds. This method requires careful monitoring to avoid melting the ice cream.

• If you have a sous-vide machine, you can use it to gently warm the Baked Alaska. Place it in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 10 minutes. This method ensures even heating without compromising the ice cream inside.

• Oven: Used to bake the Baked Alaska at a high temperature to brown the meringue.

• Baking sheet: Holds the pound cake slices and ice cream scoops while they firm up in the freezer and bake in the oven.

• Parchment paper: Prevents the pound cake from sticking to the baking sheet.

• Ice cream scoop: Helps to evenly portion and place the vanilla ice cream on the pound cake slices.

• Mixing bowl: Used to whisk the egg whites, sugar, and vanilla extract into meringue.

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

• Spatula: Useful for spreading and sealing the meringue over the ice cream and pound cake.

• Freezer: Keeps the ice cream firm while preparing the meringue and before baking.

• Knife: Used to slice the pound cake if it isn't pre-sliced.

Pre-slice the pound cake: Buy pre-sliced pound cake to save time on preparation.

Use store-bought meringue: Purchase pre-made meringue to skip the whisking step.

Freeze ahead: Assemble the cake and ice cream layers in advance and keep them in the freezer until ready to bake.

Quick bake: Use a kitchen torch to brown the meringue quickly instead of baking.

Simplify cleanup: Line the baking sheet with parchment paper to make cleanup easier.