Why you should make baked alaska
The contrast between the frozen ice cream and the warm meringue makes Baked Alaska a unique experience. Using a ready made sponge cake saves time and keeps the process straightforward. A hot oven quickly browns the outside without melting the middle. It provides a beautiful finish that looks professional with very little effort.
Follow these simple steps for baked alaska
Prepare base: Place the sponge cake on a baking tray lined with parchment paper. Scoop the ice cream into a dome shape on top of the cake. Leave a small border around the edge of the sponge. Put the tray in the freezer for two hours to keep everything solid.
Make meringue: Whisk the egg whites in a clean bowl until they form stiff peaks. Gradually add the caster sugar one spoonful at a time while whisking. Continue until the mixture is thick and glossy. Fold in the vanilla extract at the very end.
Cover cake: Remove the frozen cake and ice cream from the freezer. Spread the meringue over the entire surface using a palette knife or a piping bag. Ensure the ice cream and cake are completely sealed by the meringue. The thick layer of egg whites acts as insulation against the heat.
Bake dessert: Heat your oven to 220 degrees Celsius. Place the tray in the oven for about four to five minutes until the peaks are golden brown. Watch the oven closely to prevent the meringue from burning. Remove the Baked Alaska and serve it immediately while the outside is hot.
Tips to make baked alaska even better
Make sure the ice cream is very hard before you start covering it with meringue. Any gaps in the meringue coating will allow heat to reach the ice cream and cause it to melt.
Use a clean glass or metal bowl for whisking the egg whites to get the best volume. You can add a little cocoa powder to the sponge for a chocolate version of Baked Alaska. It is best to serve the dessert the moment it comes out of the oven. If you prefer you can use a kitchen blowtorch to brown the meringue instead of the oven.
You may also like
ham with creamed kale,
stuffed pork chops or
homemade rye bread.
