Contributed by: Chef/Owner Brian Landry, Jack Rose – New Orleans
Baked Alaska
Baked Alaska is a delicious and impressive dessert for the holidays.
Ingredients:
2 pint Vanilla ice cream – (bonus points if you find ice cream in the shape of a rectangle like Bryers)
1 lb Pound cake – frozen
5 egg white – at room temp (separate while still cold – way easier!)
1/4 C Sugar
1 T Meringue powder – (cream of tartar also works)
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You can make this recipe as easy or as hard as you want. There are three components:
- Vanilla ice cream
- Pound cake
- Meringue
Easiest Version: buy the pound cake, ice cream and meringue powder.
Hardest Version: make the pound cake, ice cream and a swiss meringue all from scratch.
Directions:
- Make the meringue (the quick and easy way – if you want to be fancy, make a swiss meringue)
- Whip the egg whites until they are glossy and smooth
- Add the meringue powder or cream of tartar.
- Slowly add the sugar to the egg whites, beating until peaks form.
- Assemble
- Line a baking sheet with parchment paper.
- Slice the pound cake into ½ slices, line the baking sheet with pound cake.
- Using a knife dipped in warm water, cut the ice cream out of the container, place on top of the pound cake slices.
- Cover the ice cream with the remaining slices of pound cake. You can tear slices into pieces to completely cover the ice cream. This is a fun activity to do with the kids!
- Using a spatula, spoon the meringue on top of the pound cake, completely covering the dome of ice cream and pound cake you just created. Have fun making swirls, peaks whatever you want!
- Freeze until just before serving.
- Using blowtorch (don’t involve the kids this time): lightly toast the meringue until a light golden brown.
- Using the oven: position the rack to allow room for the alaska. Preheat oven to broil, place in oven until the meringue is a light golden brown.
- Display for ooohs, ahhs and photos.
- Using a knife dipped in warm water, slice the cake and serve!
