Strawberry Baked Alaska is a visually stunning and delicious dessert that combines the cool refreshment of strawberry ice cream with the light, sweet crunch of toasted meringue. This show-stopping treat features a base of sponge cake or cookie crumbs to support a dome of vibrant strawberry ice cream, entirely encased in a cloud of egg-white meringue. When torched or briefly broiled, the meringue browns beautifully while protecting the ice cream from melting instantly. It is an elegant centerpiece for celebrations, anniversaries, or sophisticated dinner parties. The contrast between the warm, crisp exterior and the freezing, creamy interior creates a memorable textural experience that delights every palate.
Strawberry Baked Alaska
Description
Strawberry Baked Alaska is a visually stunning and delicious dessert that combines the cool refreshment of strawberry ice cream with the light, sweet crunch of toasted meringue. This show-stopping treat features a base of sponge cake or cookie crumbs to support a dome of vibrant strawberry ice cream, entirely encased in a cloud of egg-white meringue. When torched or briefly broiled, the meringue browns beautifully while protecting the ice cream from melting instantly. It is an elegant centerpiece for celebrations, anniversaries, or sophisticated dinner parties. The contrast between the warm, crisp exterior and the freezing, creamy interior creates a memorable textural experience that delights every palate.Ingredients
Directions
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Remove the strawberry ice cream from the freezer about 15 minutes before assembling to soften slightly.
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Place a slice of angel food cake or sponge cake on a serving plate to serve as the base.
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Spread the softened strawberry ice cream over the cake slice, shaping it into a neat dome or sphere. Return to the freezer for at least 4 hours or overnight until very firm.
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Preheat your oven broiler to high. Position the rack so the dessert will be about 6 inches from the heat source.
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In a clean, grease-free bowl, beat the egg whites and cream of tartar until soft peaks form.
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Gradually add the granulated sugar while beating continuously, increasing speed until stiff, glossy peaks form.
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Remove the frozen ice cream dome from the freezer and immediately cover it completely with the meringue, sealing the edges down to the cake base to insulate the ice cream.
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Using an offset spatula, create decorative swirls and peaks on the meringue surface.
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Place the assembled dessert under the broiler for 1-2 minutes, watching closely until the meringue is golden brown.
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Remove from oven and serve immediately while the meringue is warm and the ice cream is cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320.0kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 150.0mg7%
- Total Carbohydrate 65.0g22%
- Dietary Fiber 2.0g8%
- Sugars 50.0g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the ice cream is extremely hard before applying the meringue to prevent melting during assembly.
The bowl and beaters for the meringue must be perfectly clean and grease-free, or the egg whites will not whip properly.
Work quickly when covering the ice cream with meringue to minimize temperature exposure.
If you do not have a broiler, you can use a kitchen torch to brown the meringue peaks instead.
For a vegan variation, use aquafaba (chickpea water) for the meringue and ensure the ice cream and cake are dairy-free.
Serve immediately after browning; the dessert will not hold for long once the meringue is heated.
