Baked Alaska
A showstopping dessert featuring layers of colorful ice cream and sorbet atop pound cake, all encased in a dramatic toasted meringue dome.
Equipment
Ingredients
Ice Cream Cake
vegetable oil (for brushing)
5 ml
raspberry sorbet (softened)
473 ml
vanilla ice cream (softened)
473 ml
chocolate ice cream (softened)
946 ml
chocolate wafer crumbs (crushed)
100 g
pound cake (sliced 1/2-inch thick)
450 g
Meringue
egg whites (room temperature)
180 ml
cream of tartar
1 pinch
sugar
200 g
Instructions
Prepare the bowl and ice cream base
Brush a 3-quart metal bowl with vegetable oil and line with plastic wrap. Fill with alternating scoops of sorbet, vanilla ice cream and half the chocolate ice cream to create a colorful mosaic.
Level and freeze first ice cream layer
Press plastic wrap on top to even out surface and close gaps. Remove wrap, sprinkle with wafer crumbs and re-cover. Freeze until set, about 30 minutes.
Add final chocolate ice cream layer
Remove wrap and spread remaining chocolate ice cream evenly over crumbs. Slice pound cake into 1/2-inch pieces and completely cover the ice cream, trimming as needed.
Freeze the assembled cake
Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
Make the meringue
Whip egg whites and cream of tartar on medium-high speed until foamy, about 2 minutes. Gradually beat in sugar on high speed until glossy with stiff peaks.
Unmold and cover with meringue
Remove top plastic wrap and invert cake onto parchment-lined baking sheet. Remove remaining wrap and completely cover ice cream with meringue, making dome top thicker. Form swirly peaks with back of spoon.
Final freeze before baking
Freeze meringue-covered cake for at least 3 more hours before toasting.
Bake or torch the meringue
Preheat oven to 500°F. Bake 4 minutes until peaks are golden, or brown with blowtorch. Let soften at room temperature 5-10 minutes before slicing.
Original recipe
Storage
Wrap tightly in plastic wrap and store in freezer up to 7 days. Let soften 5-10 minutes at room temperature before slicing.
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