So what is Baked Alaska and why do you need it in your life? Christina Lane is here to answer this all-important question. An old-fashioned dessert, Baked Alaska is a slice of pound cake with a scoop of ice cream or sorbet on top and a torched meringue (think: marshmallow) coating. Yes, there are fancier versions of it—with multiple layers of ice cream and sorbets and such — but this is the simple version.
So, you’re going to buy a pre-made pound cake at the store. Check the bakery section or even the freezer for the one that looks the best. Grab a chocolate or lemon one, whatever you like the most. Next, grab your favorite ice cream or sorbet. Lane always reaches for raspberry. And then get those egg whites. Do you have a kitchen torch for making crème brûlée? If so, you’re going to use it again here. If not, Lane recommends you make the investment now. It’s one of our recommended tools to make impressing your Valentine’s Day date fool-proof.
Lane wrote the recipe as if you’re making it for two, but obviously the number of servings you make depends on how many slices of pound cake and how many pints of ice cream you bought. Scale it up, scale it down, whatever you need to do.
Note: If you don’t have a blowtorch, spread the egg whites onto the sorbet, then freeze for 2 hours. Heat the broiler and place the desserts on a rimmed baking sheet a few inches from the broiler until browned evenly. Watch them closely and rotate as needed.
Before dessert, try our Olive and Mushroom-Smothered Pork Tenderloin recipe.
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