Baked Alaska Cake
Baked Alaska Cake is a fun, impressive dessert that’s surprisingly simple to make. Layers of creamy ice cream are wrapped in fluffy meringue and toasted until golden for a show-stopping treat that feels special but is totally doable at home.
Equipment
- 1 9" loaf pan
Ingredients
- 1 package of Biscoff cookies crushed
- 4 tbsp butter melted
- 1 quart vanilla ice cream
- 1 quart strawberry ice cream
- 1 cup lemon curd
- 1 cup fresh raspberries
Meringue
- 4 egg whites
- 3 tbsp powdered sugar
- Pinch of salt
- 1/4 cream of tartar
Instructions
- Line a loaf pan with parchment paper or plastic film.
- Start by layering one of the ice cream flavors on the bottom of the loaf. Freeze for 10 minutes.
- Spread the lemon curd, sprinkle some crushed Biscoff cookies and fresh raspberries.
- Continue with the second layer of ice cream and freeze again for 10 minutes.
- In the meantime combine crushed Biscoff cookies with the melted butter.
- Spread the mixture on top of the frozen ice cream and pat down. Freeze the dessert overnight.
- To make the meringue whisk the egg whites using a handled mixer until fluffy. Add the cream of tartar pinch of salt and slowly incorporate the sugar one spoon at the time and beat until glossy peaks.
- Unmold ice cream on a plate and cover completely with the meringue, using the back of a spoon to make swirly peaks.
- Use a torch to toast the meringue or preheat the oven at 425F and bake the dessert and bake until golden brown.
- Enjoy!
Video
Notes
- Freeze thoroughly. An overnight freeze ensures the dessert holds its shape and prevents melting during toasting.
- Seal with meringue. Make sure the ice cream is completely covered. Any exposed areas may melt!
- Work quickly when toasting. Whether using a torch or oven, keep the heat brief and focused on the meringue.
- Use a chilled plate. Serving on a cold plate helps keep the dessert frozen longer once sliced.
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