Baked Alaska
Recipe type: Dessert
Serves: 4
The following recipe includes instructions to make a cooked meringue if you have concerns about salmonella. You can just whip the egg whites and sugar together without heating over the water bath if you aren’t concerned about this (as I did in the photos). The cream of tartar is an acid that helps to strengthen the meringue. You could use a bit of white vinegar or other in place of the cream of tartar as a substitute.
  • 1 store-bought or homemade pound cake (or other preferred style of cake)
  • 1 pint ice cream, favorite flavor
  • ½ cup sugar
  • 2 egg whites
  • 2 tablespoons water
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  1. Cut the pound cake lengthwise to make ½-inch thick slices. Cut eight circles from the slices using a 3-inch round cookie cutter (or the rim of a glass or food can). Place a scoop of ice cream on four of the rounds. Top each scoop of ice cream with the remaining rounds of cake. Press down lightly and, using a knife, smooth away any ice cream that has pressed out the sides. Place the cakes onto a baking sheet and cover with plastic wrap. Freeze for about 15 minutes.
  2. Fill a large saucepan with one inch of water. Bring to a simmer. In a double boiler or a metal bowl that will fit over the saucepan, place the sugar, egg whites, water and cream of tartar. Set the bowl over the simmering water and beat with a handheld mixer at low speed for three to five minutes, until an instant-read thermometer registers 140 degrees.
  3. Increase the speed to high and continue beating for about three minutes. Remove the bowl from the heat and beat until cool, about four minutes. When stiff peaks form, beat in the vanilla. Cover with plastic wrap and refrigerate at least 15 minutes.
  4. When ready to assemble, remove the cakes from the freezer, and quickly spread with meringue, swirling to make peaks. Use a hand-held torch (or place into a broiler as close as you can get) to brown the meringue tips, about one minute. Serve immediately.
Recipe by Within The Wild at