Baked Alaska Layered Dessert (Printable version)
A layered dessert featuring sponge cake, ice cream, and toasted meringue with a golden finish.
# What you need:
→ Cake Base
01 - 1 (8-inch) round sponge cake, about 1 inch thick
→ Ice Cream
02 - 1 quart vanilla ice cream, slightly softened
→ Meringue
03 - 4 large egg whites
04 - 1 cup granulated sugar (200 g)
05 - 1/4 teaspoon cream of tartar
06 - 1/2 teaspoon pure vanilla extract
# How To:
01 - Line an 8-inch bowl with plastic wrap, leaving enough overhang to cover the top.
02 - Pack the softened vanilla ice cream into the lined bowl, smoothing the surface. Cover and freeze for at least 3 hours until solid.
03 - Place the sponge cake on a parchment-lined baking sheet. Unmold the frozen ice cream dome onto the center of the cake and remove the plastic wrap.
04 - Return the cake and ice cream to the freezer while preparing the meringue.
05 - In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop. Incorporate vanilla extract.
06 - Set the oven to 500°F (260°C) or preheat the broiler on high.
07 - Rapidly cover the ice cream and cake completely with the meringue, sealing all edges. Use swirls for decorative effect.
08 - Bake or broil for 2 to 5 minutes, monitoring closely until the meringue turns golden brown.
09 - Serve immediately, slicing with a sharp knife.
# Expert Advice:
01 -
- This dessert feels like a party with every bite, a wonderful surprise hiding under toasted clouds of meringue
- It’s perfect for impressing guests without needing fancy skills, just a bit of patience and love
02 -
- Softening the ice cream just enough is tricky but crucial for easy shaping and a smooth dome
- Sealing the meringue edges not only looks beautiful but keeps the ice cream from melting during baking
03 -
- Using room temperature egg whites makes for a richer, silkier meringue
- Spreading meringue while ice cream is very cold prevents melting and keeps the texture perfect