Toasty Baked Alaska

local_grocery_store Ingredients

• 1 quart Vanilla ice cream, scooped
• 1 Cake, sliced into rounds
• 6 Egg whites, at room temperature
• 1 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt

restaurant_menu Method

1. 1.Preheat the oven to 450°F (230°C).
2. 2.Line a baking sheet with parchment paper.
3. 3.Place the cake rounds on the prepared baking sheet.
4. 4.Top each cake round with a scoop of vanilla ice cream.
5. 5.Place the baking sheet in the freezer for 15 minutes to firm up the ice cream.
6. 6.In a large bowl, beat the egg whites until foamy.
7. 7.Gradually add the sugar, vanilla extract, and salt while continuing to beat until stiff peaks form.
8. 8.Remove the baking sheet from the freezer and quickly spread the meringue over the ice cream and cake, making sure to seal the edges.
9. 9.Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the meringue is golden brown.
10. 10.Remove from the oven and let cool for a few minutes before serving.
11. 11.Slice and enjoy!

lightbulb_outline Tips

• chevron_rightMake sure the ice cream is firm before assembling the Baked Alaska to prevent it from melting too quickly in the oven.
• chevron_rightYou can use any flavor of ice cream and cake that you like. Get creative and mix and match for different flavor combinations.
• chevron_rightIf you don't have a blowtorch to toast the meringue, you can use the broiler setting on your oven. Just keep a close eye on it to prevent burning.
• chevron_rightServe the Baked Alaska immediately after toasting the meringue for the best texture and presentation.