By dezimey kum
Baked Alaska is a timeless dessert that impresses with both taste and presentation.
Next time you're feeling ambitious in the kitchen, try this recipe for a special occasion or fun baking project!
Pound cake or sponge cake Ice cream (your choice of flavors) Egg whites Sugar Cream of tartar Vanilla extract
Cut your cake into a round shape to serve as the base. Make sure it's slightly smaller than the ice cream layer to ensure a clean look.
Soften the ice cream slightly and shape it into a dome on top of the cake. Freeze for at least 2 hours or until firm.
Whip egg whites, sugar and cream of tartar until stiff peaks form. This meringue will create a protective layer around your ice cream.
Use a spatula or the back of a spoon to create decorative swirls and peaks in the meringue. This will help achieve a stunning golden-brown effect when baked.
Use a kitchen torch to lightly brown the meringue. Alternatively, bake in a 500°F oven for a few minutes until golden brown.
Let it rest for a few minutes before slicing. The contrast of warm meringue and cold ice cream makes every bite irresistible.
Freeze the ice cream layer completely before adding meringue. Experiment with flavors like chocolate, coffee or berry ice cream.
More from Home & Texture