Name: Easy Baked Alaska Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 4 h 23 min
Yield: 8
Cuisine: American
Ingredients: 8 cups slightly softened neapolitan ice cream; 1 lb sliced 1-inch thick Cake; 6 room temperature egg whites; ¼ tsp cream of tartar; ¾ cup sugar

How To Make Easy Baked Alaska

Impress your dinner guests with a plate of this baked alaska! It’s made with just five ingredients for a quick and easy sweet treat.

Preparation: 15 minutes

Cooking: 3 minutes

Freeze and Cool Time: 4 hours 5 minutes

Total: 4 hours 23 minutes

Serves:

Ingredients

8cupsneapolitan ice cream,slightly softened
1lbcake,sliced 1-inch thick
6egg whites,room temperature
¼tspcream of tartar
¾cupsugar

Instructions

Line a 3-quart bowl with plastic wrap.
Scoop the ice cream into the bowl, ensuring to mix up the colors, then press to remove any spaces.
Top with the pound cake slices, cutting to fit the bowl and cover the ice cream.
Gently press the cake into the softened ice cream.
Cover well, and freeze for 3 hours or for up to 2 weeks.
Beat the egg whites and cream of tartar with a mixer on high, for 3 minutes, until foamy.
Add the sugar, then continue beating until stiff peaks form.
Remove the plastic wrap, then invert the cake onto a baking sheet.
Cover with meringue mix.
Place uncovered in the freezer for at least 1 hour or up to 24 hours.
Preheat the oven to 500 degrees F.
Bake the dessert for 3 to 5 minutes or until the meringue is golden.
Allow to cool for 5 minutes.
Serve, and enjoy!

Nutrition

Calories: 377.96kcal
Fat: 15.41g
Saturated Fat: 9.26g
Trans Fat: 0.01g
Monounsaturated Fat: 4.10g
Polyunsaturated Fat: 0.81g
Carbohydrates: 53.39g
Fiber: 0.96g
Sugar: 48.91g
Protein: 7.08g
Cholesterol: 62.12mg
Sodium: 161.80mg
Calcium: 173.42mg
Potassium: 319.92mg
Iron: 0.24mg
Vitamin A: 160.05µg
Vitamin C: 0.79mg

How To Make Easy Baked Alaska

Preparation: 15 minutes

Cooking:

Freezing Time: 8 hours

Total: 8 hours 15 minutes

Serves:

Ingredients

8cupsneapolitan ice cream,slightly softened
1lbcake,sliced 1inch thick
6egg whites,room temperature
¼tspcream of tartar
¾cupsugar

Instructions

Line a 3 qt bowl with plastic wrap. Scoop the ice cream into the bowl ensuring to mix up the colors and press to remove any spaces.
Top with pound cake slices cutting to fit the bowl so the ice cream is covered. Gently press the cake into the softened ice cream. Cover well and freeze 3 hours or for up to 2 weeks.
Beat egg whites and cream of tartar with a mixer on high until foamy, about 3 minutes. Add sugar and continue beating until stiff peaks form.
Remove plastic wrap and invert the cake onto a baking sheet. Cover with meringue. Place uncovered in the freezer for at least 1 hour or up to 24 hours.
Preheat oven to 500°F. Bake the dessert about 3-5 minutes or until meringue is golden.
Allow to cool/rest 5 minutes before slicing.