- Yield 4 servings
- Prep 5 mins
- Cook 7 mins
Ice cream, pound cake and meringue—what's not to love. This version is from Alaska's own Winterlake Lodge.
Winterlake Lodge's Chef Kirsten Dixon serves Baked Alaska with berries sweetened with a little sugar and cassis.
- 1 -- (11-ounce) pound cake
- 1 pint vanilla ice cream
- 1/2 cup sugar
- 2 -- egg whites
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Cut pound cake lengthwise to make 1/2-inch thick slices. Cut 8 circles from slices using a 3-inch round cookie cutter. 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.
- 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.
- 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.
- 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.
—Recipe adapted with permission from The Winterlake Lodge Cookbook (2003).