Easy Baked Alaska - Topless Baker

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.

Line a round mold with cling film.

Scoop chocolate ice cream into the bottom of the mold and flatten it out with the back of a spoon.

Scoop vanilla ice cream on top of the chocolate layer and flatten it out.

Scoop strawberry ice cream on top of the vanilla layer and flatten it out.

Place the mold in the freezer for a couple of hours until solid.

In the meantime, add egg whites to a mixer and whisk on medium speed.

Combine sugar and water in a saucepan over medium heat until it reaches 118° C.

Pour the hot sugar mixture into the egg whites while they are whipping until stiff, glossy peaks form.

Transfer the meringue into a piping bag fitted with a 1M tip.

Demold the frozen ice cream layers from the mold using the cling film.

Pipe little flowers of meringue all over the top of the baked Alaska while spinning it on a lazy Susan.

Use a blow torch to toast the meringue until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens