Paper Palate

Baked Alaska is one of those legendary desserts that a lot of people want to try, but seem to be intimidated by. I was one of those people until I noticed this recipe in a local newspaper insert called Relish Magazine. This version of Baked Alaska seemed like a winner… with store bought pound cake, your favorite ice cream flavor, and a no-fail meringue topping made making this version of Baked Alaska was a breeze.

If you are looking for an impressive dessert to complete a special Valentine’s Day dinner, give Baked Alaska from Relish Magazine a try. It is guaranteed to make quite the impression!

Baked Alaska (from Relish Magazine)

Ingredients

Instructions

1. Cut pound cake lengthwise to make 1⁄2-inch thick slices. Cut 8 circles from slices using a 3-inch round cookie cutter. (I eliminated the round cookie cutter step because my pound cake wasn’t large enough. I just trimmed the crusty edges and kept the pieces rectangle). Place a scoop of ice cream on 4 rounds. Top each scoop of ice cream with the remaining rounds of cake. Press down lightly and, using a knife, smooth away any ice cream that has pressed out the sides. Place on a baking sheet and cover with plastic wrap. Freeze at least 15 minutes.

2. Fill a large saucepan with 1-inch of water. Bring to a simmer. In a double boiler or a metal bowl that will fit over the saucepan, place sugar, egg whites, water and cream of tartar. Set bowl over simmering water and beat with a handheld mixer at low speed, 3 to 5 minutes, until an instant-read thermometer registers 140F.

3. Increase speed to high and continue beating 3 minutes. Remove bowl from heat and beat until cool, about 4 minutes. When peaks form, beat in vanilla. Cover with plastic wrap and refrigerate at least 15 minutes.

4. When ready to assemble, preheat the boiler. Remove cakes from freezer, and quickly spread with meringue, swirling to make peaks. Place cakes under broiler, as close to the flame as possible, to brown the meringue tips, about 1 minute. Serve immediately. Serves 4.