Easy Baked Alaska
Ingredients
▢8 cups Neapolitan ice cream, slightly softened
▢1 pound cake, 1-inch-thick slices
▢6 egg whites, room temperature
▢1/4 teaspoon cream of tartar
▢3/4 cup granulated sugar
Easy Baked Alaska
How to Make
A3 Quart Bowl Line with Plastic Wrap. Add the slightly softened Neapolitan ice cream to the bowl and mix to combine the colors. Press firmly so there are no gaps or bubbles.
Place a 1-inch-thick pound cake on top of the ice cream in the bowl, cutting to fit as needed. Gently press the cake into the soft serve ice cream. Cover tightly and freeze for at least 3 hours, or up to 3 months if made in advance.
Place the egg whites and cream of tartar in a large mixing bowl and beat on high speed until fluffy, about 3 minutes. Gradually add the sugar and continue whisking until stiff peaks form.
Remove the frozen ice cream from the freezer and use plastic wrap to lift it out of the bowl. Place the cake on a baking sheet and spread the meringue over the ice cream. Using the back of a spoon, dab the meringue to form small peaks.
Place in the freezer uncovered for at least 1 hour and up to 24 hours.
Preheat the oven to 500°F and place the dessert in the oven for 3 to 5 minutes, or until the meringue is lightly golden. Let
Baked Alaska rest for 5 minutes before slicing and serving.