Recipes

Heavenly Baked Alaska

Baked Alaska brings holiday magic to the dessert table with its warm, golden meringue and ice-cold centre. The contrast of temperatures creates a showstopping effect. Egg whites whipped to glossy peaks form an insulating layer that protects the ice cream as it bakes, resulting in a dessert that's both hot and cold in every bite.
Serves 6
Prep Time 20 min
Cook Time 2 min
Print Recipe

Ingredients

  • 4 egg whites
  • Pinch salt
  • ½ cup (125 mL) granulated sugar
  • 6 scoops of ice cream, well frozen
  • 6 slices cake, jelly roll or brownies (approximately 2 x 2-inch (5 x 5 cm) pieces)

Instructions

  • Step 1

    Preheat oven to 475°F (245°C).

  • Step 2

    Beat egg whites and salt in small bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.

  • Step 3

    Place cake slices on ungreased baking sheet. Top each with ice cream, then quickly spread meringue completely around cake and ice cream, sealing right to baking sheet. Swirl meringue into decorative peaks. Place in freezer for at least 1 hour. (To store up to 2 weeks, place unbaked Alaskas in sealable container, or in cake box overwrapped with plastic.)

  • Step 4

    Just before serving, bake in preheated 475°F (240°C) oven until meringue is lightly browned, 2 to 4 minutes. Serve immediately.

Paperclip IconTips

Choose ice cream that contrasts in colour and flavour with cake (e.g. vanilla ice cream on brownies, peppermint on chocolate cake, fruit sherbet on jelly roll.

Nutrition Facts

Per serving
Calories320
Fat9 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate52 g
Fibre1 g
Sugars33 g
Protein8 g
Sodium171 mg

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