Easy Baked Alaska

Baked Alaska is a show-stopping dessert that combines ice cream, cake, and meringue for a delicious contrast of textures and temperatures. With its frozen center and warm, toasted meringue exterior, this dessert is as exciting to eat as it is to look at! This recipe keeps it simple by using Neapolitan ice cream for a colorful, nostalgic touch and a base of pound cake for a sturdy foundation.

Ingredients

• 8 cups Neapolitan ice cream, slightly softened
• 1 pound cake, sliced 1″ thick
• 6 egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar

Instructions

1. Prepare the Ice Cream Base: Line a 3-quart bowl with plastic wrap, allowing enough to hang over the edges for easy lifting. Scoop the softened Neapolitan ice cream into the bowl, pressing firmly to remove any air pockets. This will ensure a smooth, solid layer of ice cream.
2. Add the Cake Layer: Place 1-inch thick pound cake slices over the ice cream, trimming as needed to fit snugly against the ice cream layer. Press the cake gently into the ice cream, then cover and freeze for at least 3 hours or up to 3 months for a make-ahead option.
3. Make the Meringue: In a large mixing bowl, beat egg whites and cream of tartar on high speed until foamy, about 3 minutes. Gradually add sugar and continue beating until stiff peaks form, creating a glossy, fluffy meringue.
4. Assemble the Baked Alaska: Remove the frozen ice cream and cake from the freezer and invert it onto a baking sheet. Use the plastic wrap to lift it out of the bowl, then peel away the wrap. Spread the meringue over the ice cream dome, using a spoon to create decorative peaks.
5. Freeze Again: Return the assembled dessert to the freezer for at least 1 hour or up to 24 hours.
6. Bake and Serve: Preheat the oven to 500°F. Place the Baked Alaska in the oven for 3-5 minutes or until the meringue is lightly golden brown. Let it rest for about 5 minutes before slicing and serving.

Tips

• Meringue Peaks: Use the back of a spoon or a spatula to dab at the meringue, creating peaks that will brown beautifully in the oven.
• Timing the Bake: Keep an eye on the meringue as it browns quickly. If your oven heats unevenly, rotate the sheet for a consistent golden color.
• Serving Tip: For cleaner slices, run your knife under hot water before cutting each piece.