Baked Alaska Fiery Charm and Cool Elegance

Baked Alaska is a classic dessert with a fascinating history that combines both American and French influences. Its history blends American ingenuity with French culinary techniques, Baked Alaska  features a layer of cake or sponge at the base, topped with a layer of ice cream, and covered with a thick layer of meringue. The dessert is briefly baked or torched to brown the meringue while keeping the ice cream inside frozen. Here’s a basic Baked Alaska recipe for you to enjoy:

Ingredients:

For the Cake Base:

• 1 sponge cake or brownie layer (store-bought or homemade), approximately 8 inches in diameter

For the Ice Cream Layer:

• 1 quart (4 cups) of your favorite ice cream flavor

For the Meringue:

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

Instructions:

1. Prepare the Ice Cream Layer:

• Line a bowl that’s the same size as your cake layer with plastic wrap, leaving some overhang. Soften the ice cream slightly and press it into the lined bowl to create a dome shape. Freeze the ice cream until it’s very firm, ideally for several hours or overnight.

2. Assemble the Dessert:

• Place the cake layer on a baking sheet or serving platter.
• Remove the firm ice cream dome from the bowl using the plastic wrap overhang and place it on top of the cake layer. Quickly return the dessert to the freezer while you prepare the meringue.

3. Make the Meringue:

• Preheat your oven to 500°F (260°C) or use a kitchen torch if you have one.
• In a clean, dry mixing bowl, beat the egg whites on medium speed until they become foamy.
• Add the cream of tartar and continue to beat while gradually adding the granulated sugar. Beat until stiff, glossy peaks form. This might take about 5-7 minutes.
• Beat in the vanilla extract.

4. Cover the Dessert:

• Remove the cake and ice cream from the freezer. Quickly spread the meringue over the entire dessert, ensuring it completely covers the ice cream and cake. Use a spatula to create decorative peaks and swirls.

5. 5. Bake or Torch:

• If baking, place the dessert in the preheated oven for 2-3 minutes, or just until the meringue is lightly browned. Watch it closely as it can brown quickly.
• If using a torch, carefully and evenly brown the meringue by moving the flame over the surface until it reaches your desired level of browning.

6. Serve Immediately:

• Baked Alaska should be served immediately after browning the meringue to keep the ice cream from melting. Slice and enjoy!