Desserts > Baked Desserts > American Classics

Classic Baked Alaska Recipe

Ingredients with Measurements:
- 1 pint of ice cream (flavor of your choice)
- 1 pound cake
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar

Special equipment needed:
- Electric mixer
- Pastry bag
- Baking sheet

Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Cut the pound cake into 1-inch slices and arrange them on a baking sheet.
3. Take the pint of ice cream out of the freezer and let it soften for a few minutes.
4. Using a pastry bag, pipe the softened ice cream onto the pound cake slices, covering them completely.
5. Place the baking sheet in the freezer for at least 30 minutes, or until the ice cream is firm.
6. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
7. Gradually add the sugar, beating until stiff peaks form.
8. Remove the baking sheet from the freezer and cover the ice cream and pound cake with the meringue, making sure to seal the edges completely.
9. Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the meringue is golden brown.
10. Serve immediately.


Time:
Preparation time: 20 minutes
Cooking time: 5-7 minutes
5. Temperature:
Preheat oven to 450°F.
Serving size:
Serves 4-6 people.

Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 45g
Protein: 4g
Sodium: 180mg

Substitutions for ingredients:
- You can use any flavor of ice cream you prefer.
- You can use a store-bought pound cake or make your own from scratch.
- You can use a hand mixer instead of an electric mixer.

Variations:
- You can add a layer of fruit or jam between the pound cake and ice cream.
- You can use a different type of meringue, such as Italian meringue or Swiss meringue.

Tips and tricks:
- Make sure the ice cream is firm before covering it with meringue.
- Use a pastry bag to pipe the ice cream onto the pound cake for a neater appearance.
- Be sure to seal the edges of the meringue to prevent the ice cream from melting.

Storage instructions:
Baked Alaska is best served immediately, but leftovers can be stored in the freezer for up to 2 days.

Reheating instructions:
To reheat, place the Baked Alaska in the oven at 350°F for 5-7 minutes, or until the meringue is golden brown and the ice cream is softened.

Presentation ideas:
Serve the Baked Alaska on a platter and garnish with fresh fruit or whipped cream.

Garnishes:
Fresh fruit, whipped cream, chocolate shavings, or caramel sauce.

Pairings:
Baked Alaska pairs well with a glass of champagne or a sweet dessert wine.

Suggested side dishes:
Fresh fruit salad or a light green salad.

Troubleshooting advice:
If the meringue is not browning evenly, rotate the baking sheet halfway through baking.

Food safety advice:
Be sure to use pasteurized egg whites to avoid the risk of salmonella.

Food history:
Baked Alaska is a classic dessert that originated in the United States in the 19th century.

Flavor profiles:
Sweet, creamy, and light.

Serving suggestions:
Serve the Baked Alaska as a show-stopping dessert at a dinner party or special occasion.

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Taste: Rich, Creamy, Sweet, Meringuey, Fluffy