Easiest-ever baked Alaska
Impress your dinner guests with this throw-back dessert. It’s delicious, and it only looks hard to make.
Photo by Iuliia Nedrygailova
SERVES 8
1 9-inch round or 8-inch square cake layer, homemade or store-bought
1 quart ice cream, your favorite flavor, softened
4 large egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla, optional
Pinch salt
2/3 cup fine sugar
Place cake layer in a straight-sided glass dish. Using a spatula, spread softened ice cream over cake layer, to within ½-inch of the sides. Place in freezer until ice cream is completely hardened, 2–3 hours.
In the bowl of a stand mixer, using the whisk attachment, add egg whites, cream of tartar, vanilla and salt. Starting on “low” and increasing speed gradually—ending on the highest speed—beat egg whites until they become frothy. Gradually add sugar and continue beating until it forms stiff peaks. You will know it’s ready when meringue can be scooped up with the whisk attachment.
Preheat oven to 500 F. Remove cake from freezer and, working quickly, spread meringue all over ice cream, sealing the ½-inch gap around the sides. Place cake in oven and bake until the meringue peaks are brown, 3–4 minutes. Watch very closely as it will burn very easily. Serve immediately or return to freezer until ready to serve. If frozen, let sit at room temperature for 5–10 minutes before slicing and serving. Return leftovers to freezer.
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