Baked Alaska is a retro dessert with contemporary appeal. This version takes away most of the work. Buy the pound cake and the ice cream and make the meringue. The single servings make it fun and easy to serve.
Baked Alaska
Pound cake (buy this)
Ice cream (buy this)
Meringue (make this)
Meringue: In the bowl of an electric mixer, briefly whisk 4 egg whites and 1 cup sugar. Set the bowl over a pan of simmering water and whisk until whites reach 165 degrees. Pull pan off the water. Use the whisk attachment of the mixer to whip to billowy, glossy peaks.
Cut: Tip the pound cake on its side and slice into 1/2-inch thick planks, starting from the side that was originally the bottom. Use a biscuit cutter to cut eight 3-inch circles from these planks. Line up the circles on a baking sheet.
Freeze: Drop one classic dome-shaped scoop of ice cream on each circle, leaving 1/4-inch cake border bare. Freeze 1 hour or, covered with plastic, up to 1 day.
Cover: Smooth meringue all over the ice cream, leaving the cake sides bare. Go ahead and lavish with swirls and spikes — this is the fun of meringue. Feel free to freeze (uncovered) for several hours or move on to the next step.
Bake: Slide the baking sheet into a 500-degree oven just until the meringue turns golden brown, about 3 minutes. (Alternatively, use a kitchen torch.) Enjoy right away.
Prep: 30 minutes. Makes 8 servings.
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