Print Options

Back to Baked Alaska >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Baked Alaska

This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska instead of pumpkin pie.

12 ServingsPrep: 50 min. Broil: 5 min.

Ingredients

1 quart vanilla ice cream, softened
2 eggs
3 tablespoons plus 5 teaspoon water, divided
1/2 teaspoon vanilla extract
1-1/4 cups sugar, divided
2/3 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 egg whites
1/2 teaspoon cream of tartar
1 teaspoon rum extract
2 tablespoon sliced almonds, toasted

Directions

Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze
until firm. Line a greased 9-in. round baking pan with waxed paper;
grease the paper and set aside. Place a clean kitchen towel over a
wire rack; dust towel with confectioners’ sugar. Set aside.
In a large bowl, beat the eggs, 3 tablespoons water and vanilla.
Gradually add 1/2 cup sugar, beating until thick and lemon-colored.
Combine the flour, baking powder and salt; fold into egg mixture.
Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or
until cake springs back when lightly touched. Immediately run a
knife around edge of pan; invert onto prepared wire rack. Gently

2 of 2

Baked Alaska (continued)

Directions (continued)

peel off waxed paper; cool completely.
In a large heavy saucepan, combine the egg whites, cream of tartar
and remaining sugar and water; beat on low speed with a portable
mixer for 1 minute. Continue beating over low heat until mixture
reaches 160°, about 12 minutes. Remove from the heat. Add rum
extract; beat until stiff peaks form and sugar is dissolved, about 4
minutes.
Place cake on an ungreased foil-lined baking sheet; unmold ice cream
and place over cake. Immediately spread meringue over ice cream and
cake, sealing it to foil; sprinkle with almonds. Freeze until ready
to serve, up to 24 hours.
Just before serving, heat with a creme brulee torch or broil on
lowest oven rack position for 3-5 minutes or until meringue is light
browned. Serve immediately. Yield: 12 servings.

Pumpkin Baked Alaska: Stir 2 teaspoons pumpkin pie spice into the softened vanilla ice cream, then transfer to plastic wrap-lined bowl. Proceed as recipe directs.

Nutrition Facts: 1 piece equals 225 calories, 6 g fat (3 g saturated fat), 55 mg cholesterol, 112 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.