Peppermint Baked Alaska
Baked Alaska may be prepared ahead and frozen, unwrapped, for up to 2 days. Brown just before serving.
Serves: 8Hands-on: 25 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 1 frozen loaf pound cake (10.75 oz.), thawed
- 4 egg whites, at room temperature
- 1⁄8 tsp. cream of tartar
- 1⁄8 tsp. salt
- 1⁄2 cup granulated sugar
- 1⁄2 tsp. vanilla extract
- 1 quart peppermint ice cream
- Cut the cake into 1⁄2-inch slices and arrange the slices in a 9-inch circle on an ovenproof platter. Place in the freezer until frozen solid, about 2 hours.
- Beat the egg whites until frothy with a handheld electric mixer. Add the cream of tartar and salt, and continue beating until soft peaks form when the beaters are slowly raised.
- Gradually beat in the sugar 2 tablespoons at a time, beating well after each addition. Continue beating for about 3 minutes until glossy. Mix in the vanilla.
- Preheat oven to 500°F.
- Spoon the ice cream onto the frozen cake base. Quickly spread the ice cream evenly over the top and sides of the cake. Spoon the egg whites on top, spreading them over the top and down the sides onto the plate to seal completely. Make swirls in the egg whites on the top and sides.
- Place on a baking sheet and bake for 3 minutes or until the meringue is light brown. Serve at once.