Amateur Baked Alaska

This impressive, yet intimidating dessert can either be super easy or very difficult depending on the number of shortcuts you choose. I am going to show you my version with all of the shortcuts because the assembly and meringue are difficult enough all on their own. Nonetheless, this delicious treat full of texture and flavor always wows as soon as it hits the table. The presentation is a show alone in itself too. Make sure to #ovenbakedbybianca if you try these, and leave a comment below with any changes of your own.

Ingredients

10 - 11 oz Frozen Pound Cake

2 tablespoons Strawberry or Raspberry Jam

1 quart Chocolate Coconut Dairy-Free Ice Cream (substitute: dairy ice cream… coconut just tasted so much lighter because its’s already a heavy dessert)

For the Meringue:

4 large egg whites (room temperature)

1 cup granulated sugar

1 teaspoon cream of tartar

1 teaspoon vanilla extract

Tools

Kitchen torch is recommended, but a cigar torch lighter works as well

Medium size mixing bowl

How to Make it

Assembly Part I

Take ice cream and pound cake out of the freezer to soften while covering the mixing bowl with enough plastic wrap that excess hangs over the sides of the bowl.

Using a rubber spatula, scoop out the ice cream into the mixing bowl making sure to press it into the sides.

Place back into the freezer to firm up for 15 minutes, and cut pound cake into 1 inch slices keeping the offcuts to fill in any gaps.

Take the bowl out of the freezer, and place your first layer of pound cake on top of the ice cream.

Next, take your jam of choice and spread it in a thin, even layer across the cake.

Then, place your last layer of cake on top of the jam layer.

Using the excess plastic wrap, cover the cake layer so that your ice cream and cake layers are wrapped together.

Making the Meringue

In a double boiler, combine the egg whites, sugar, and cream of tartar over medium heat (never letting the water touch the bottom of the bowl).

Continuously whisk mixture for 6 minutes or until the kitchen thermometer reaches 120.

Once mixture reaches temperature, take off the heat, add vanilla extract, and whisk mixture on high with a stand or hand-held mixer for 7 minutes or until stiff peaks form.

Assembly Part II

Set meringue aside, and pull ice cream and cake layers out of the freezer.

Peel off ends of plastic wrap, and the ice cream / cake dome should release from the bowl.

Flip upside-down onto a cake board or plate.

Using a spatula, cover the dome completely in meringue (this is not supposed to look neat).

Store in the freezer before presentation and serving.

Right before serving, carefully torch the Alaska just lightly browning the raised areas.

Now, your Alaska is Baked and ready to serve!