Baked Alaska
Baked Alaska is a layered dessert where sponge cake and ice cream are encased in meringue and briefly baked at high heat. The meringue acts as insulation, blocking the oven's intense heat from reaching the frozen core, which is why it must be applied without any gaps or thin spots. The ice cream needs to freeze solid for at least four hours before assembly so it survives the brief oven exposure without melting, and the assembled dome should return to the freezer immediately after construction until just before the meringue is applied. Egg whites whipped with sugar to stiff peaks form the meringue shell, which is spread thickly over the entire surface and then torched or baked at 250 degrees Celsius or higher for two to three minutes until the surface turns golden brown. Adding vanilla extract to the meringue releases its aroma during the browning. When sliced, three distinct layers are visible: charred meringue, frozen ice cream, and moist cake. The temperature contrast between the hot, toasted exterior and the frozen interior is the defining experience of this dessert.
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Instructions
- 1
Shape ice cream dome on cake base and freeze until firm.
- 2
Whip whites, sugar, and salt to stiff glossy meringue.
- 3
Cover frozen cake completely with meringue.
- 4
Create decorative peaks on the surface.
- 5
Bake in very hot oven for 3-5 minutes just to toast meringue.
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