Baked Alaska

By AnneS

This is the classic ice cream dessert. The trick is to mold your ice cream ahead of time in a bowl of the same size as the cake you make (or buy). Using plastic wrap as a liner makes it easy to remove the ice cream from the mold. You can have any combination of flavors. You can leave a hole in the center (molded with a tea cup) and fill it with fresh berries at the last minute. Use about a half gallon of ice cream.
Before the party, the ice cream can be removed from the mold and placed on the cake. Both can be left covered in the freezer..DO NOT do the meringue in advance! The meringue takes less than 10 minutes to prepare between courses.

Ingredients

• Meringue:
• 9 " cake, any flavor of choice
• 9 egg whites 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/2 cups sugar

Preparation

Step 1

Bake cake as per directions.

Mold ice cream in a mixing bowl lined with plastic wrap--with the same diameter as the cake.

To make meringue:
Beat the 9 egg whites, 1/2 teaspoon salt and 1/4 teaspoon cream of tartar to soft peaks. Slowly beat in the 1 1/2 cups sugar. Beat well. Spread the meringue thickly over the cake and ice cream, sealing all holes. It will be about 2" thick. Place the Alaska immediately in a heated broiler or 500 degree oven. WATCH LIKE A HAWK! You may have to turn it. It takes only 2 minutes to heat. Serve and enjoy!