Amazing Baked Alaska Recipe

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lower in fat and calories.

ice cream

🥗Healthier: sorbet

💰Cheaper: frozen yogurt

Sorbet is dairy-free and lighter.

meringue

🥗Healthier: aquafaba meringue

💰Cheaper: store-bought meringue

Aquafaba is a vegan alternative made from chickpea water.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener.

Prepare an 8 to 9 inch bowl by greasing it with a couple of drops of oil to prevent freezing.

Line the bowl with plastic wrap, using a ribbon as a handle for easy removal later.

Scoop softened ice cream into the prepared bowl, alternating flavors and creating a pattern.

Press the ice cream down firmly and leave some space at the top for the next layer.

Top the ice cream with a thin layer of chocolate and freeze until firm.

Cut pound cake into half inch slices and piece them together to cover the top of the ice cream dome without gaps.

Place the cake layer on top of the ice cream and press down, then return to the freezer for 2 to 4 hours until rock hard.

When ready to serve, prepare the meringue by whipping 4 room temperature egg whites with cream of tartar until frothy.

Gradually add 200 grams (1 cup) of super fine sugar while continuing to whip until stiff peaks form.

Spread the meringue over the frozen cake and ice cream, sealing the edges well.

Broil the assembled cake in the oven until the meringue is golden, about 1-2 minutes.

Serve immediately after broiling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens