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