Here’s a recipe re-post from exactly two years ago. Mom always knows best, so this is yet another reason why, I always listen to her!
It’s time to take cake and ice cream to another level, and make my favorite dessert using left overs. I’m going to tell you about one of the easiest and most beautifully-awesome ways to put it together: Baked Alaska. My mom kept telling me to make Baked Alaska. I had never had it before or made it before . . . She explained that you bake ice cream on top of cake with meringue on top. I thought, ‘How could ice cream be baked onto a cake, without it melting or becoming a hot-mess?’ I’m glad I always do what my mom tells me to do. Even when I’m in-doubt, she will always be right. xox I did some research and found that there are many different takes on making this dessert. I came up with my own simplified version. This was a test and the first time I would ever make it. It’s so fun and easy, that it will not be the last!It’s actually pretty cool. It tastes amazing, cuts as perfectly as an ice cream cake and pleases the crowd just as well. Here’s how you put it together. Give it a try and let me how it goes! Mili’s Sweets Baked Alaska Here’s what you’ll need: Cake – You can use any cake at all. In fact, you can use different cakes. I used the extra cupcakes and slices saved from when I made Peach Cobbler. (If you’d like to make this and have some extras, please link to my recipe.) Ice Cream – I bought an organic, nut-free vanilla bean ice cream. Meringue – Please find this recipe below. If it sounds familiar, you might have seen it when I posted my Lemon Meringue Pie recipe. Tools – An oven safe edged plate or pan that holds the amount of cake you have reserved, offset spatula spoon, standing mixer, piping bag and tip, oven.Here’s what you’ll do: In an oven safe dish or pan, place your extra cake slices or cupcakes. Smash them a bit to set them down and together. Next, scoop ice cream on top. Use an offset spatula to fill it in and smooth it out. Cover with plastic wrap and freeze for 3 hours. When you are ready to serve your dessert, it’s time to make the meringue. (It might be a day after or two weeks after you put it in the freezer.) First thing is first, preheat your oven to 500 degrees. Mili’s Sweets Vanilla Meringue Recipe Here’s what you’ll need: 3 egg whites 1/2 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar 1/4 cup granulated sugarHere’s what you’ll do: In the bowl of your standing mixer, place three egg whites, pure vanilla extract and cream of tartar. Use your whisk attachment and gradually increase the speed to 10, or the highest speed on your mixer. After about 30 seconds, gradually add the sugar, while your whisk is spinning. Be careful. You can do it this way, or add in the sugar before you start mixing. The results are similar and up to what you prefer. When the kids make meringue, I have them place the sugar in before the machine starts. When the mixture peaks and your whisk comes up, holding the meringue, it is done. It will take about two minutes.Once the meringue is made and the oven is at 500 degrees, you can finish putting the dessert together. Pipe the meringue onto the top of the prepared, frozen cake and ice cream. You might want to double the meringue recipe (above) so that you have plenty. Traditional Baked Alaska is topped with a large amount of dome-shaped meringue. However, with my square plate, and desire for easy serving, I went with piping one, nice and even layer, using a star tip. It’s probably an unnecessary step, but after it was piped, I placed the plate onto a baking sheet. Since I had never made this before, I wasn’t sure if ice cream or condensation was going to drip in the oven and I didn’t want to risk it. It baked clean, but I’m a nerd and will probably do it the same way next time. Bake for 3 minutes. That’s it! The meringue is perfectly golden and the ice cream is still melted.The chef that invented this was so smart! For a little history lesson, the name “Baked Alaska” was coined at Delmonico’s Restaurant by their chef-de-cuisine Charles Ranhofer in 1876 to honor the recently acquired American territory. Thanks Chef Ranhofer!There are so many “best parts” of this dessert! I love that it’s super easy to cut and serve. I love that it’s absolutely beautiful and takes barely any effort or time. I love that it my left overs that would have been thrown away or given away can be used for another day, when I feel like serving something special. I especially love how much how cool my kids think it is, and therefore how cool I am for making it for them. xox