This retro recipe for baked Alaska is the perfect way to impress your guests! It’s easy to make and can be prepared ahead of time, so you can enjoy your party worry-free. Plus, it’s a showstopper of a dessert that will have everyone talking.
Preparation time: 40 minutes
Total time: 40 minutes plus freezing time
Servings: 8
Ingredients
For the filling
Cooking spray, 6 tbsp sugar, 3 large eggs whites and yolks separated, 1 tsp vanilla extract, 85g bittersweet chocolate melted and cooled, 1 pinch salt, and 1425 ml ice cream any flavour.
For the meringue
4 Egg whites, ¼ tsp cream of tartar, and 200g castor sugar.
Instructions
For the filling
Preheat your oven to 175°C.
Line your cake pan with parchment paper and spray it with cooking spray. Using a stand mixer fitted with a whisk attachment or a handheld electric mixer on medium speed, combine half the sugar and egg yolks and whisk until it’s thick and pale yellow, approximately 15 minutes. Add vanilla extract and then fold in the melted chocolate to combine.
In a separate medium bowl, combine egg whites and salt and, on medium speed, whip until frothy, then add the remaining sugar and beat until it becomes stiff. Next, fold the egg whites into the chocolate mixture. Now, pour the batter into your prepared cake pan and bake until the cake has set, approximately 20 minutes. Then remove the cake from the oven and place it on a wire rack to cool.
Spray your 1.25l metal bowl with cooking spray and then line it with cling film, then add your ice cream to the bowl. Pack the ice cream in tightly, then cover the surface with cling film and place it in the freezer for a minimum of 2 hours, until it’s very hard.
Remove the cling film from the top of the ice cream and place your cake on top of the ice cream, ensuring there are no gaps. Cover with cling film and return to the freezer and freeze until it has frozen solid.
For the meringue
Using a stand mixer fitted with a whip attachment or handheld electric mixer, add egg whites and cream of tartar to a bowl. On medium speed beat until it becomes frothy and has doubled in volume and then start to very slowly add the sugar. Then continue to beat until it becomes glossy and stiff, approximately 6 minutes.
Now, remove the bowl from the freezer and remove the cling film from the bottom, and flip the ice cream cake onto a parchment-lined baking sheet. Then pipe or spread the meringue over the entire ice cream cake, swirling in a decorative fashion, so it touches the parchment paper.
If the ice cream starts to melt, just place it in the freezer for 15/20 minutes. Then place it in the preheated oven until the meringue is golden brown, approximately 1 – 2 minutes. Remove from the oven and serve immediately
Want to avoid using the oven? You can skip the oven stage, simply add the meringue, and then use a kitchen torch to brown the meringue!
Enjoy your baked Alaska!
For more information and tips check out https://www.splashoftaste.com/baked-alaska/
Fancy making a cake? Try our red velvet cake https://www.splashoftaste.com/red-velvet-cake/
Nutrition
Calories: 591kcal | Carbohydrates: 82g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 181mg | Potassium: 462mg | Fiber: 2g | Sugar: 76g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 1mg
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
