My ice cream started to melt in the oven! What did I do wrong?

This can happen for two reasons. First, the ice cream core might not have been frozen completely solid. It needs to be rock-hard. Second, the meringue layer might have had gaps or thin spots. It's crucial to ensure the entire ice cream loaf is completely sealed in a thick layer of meringue to protect it.

Why won't my egg whites whip into stiff peaks?

This is almost always caused by a small amount of fat or grease. Make sure your mixing bowl and beaters are perfectly clean and dry. Even a tiny speck of egg yolk in your egg whites can prevent them from whipping up properly.

Can I make this Baked Alaska without a kitchen torch or a 500°F oven?

The high-heat browning is what makes a Baked Alaska what it is. If you don't have a torch and are uncomfortable using such a high oven temperature, you can serve the dessert with the meringue untoasted. It will have the flavor of a marshmallow fluff frosting, which is still delicious, but it won't be a true Baked Alaska .

Baked Alaska: The #1 Classic Showstopper Recipe (Made Easy)

The Classic Baked Alaska: A Show-Stopping Dessert Made Easy

A classic Baked Alaska recipe made in a loaf pan for easy assembly. This dessert features distinct layers of vanilla ice cream and orange sherbet, built upon a base of pound cake slices. The entire frozen loaf is then covered in a fluffy meringue and quickly baked in a very hot oven to brown the peaks, creating a delightful contrast of cold, creamy, and warm, toasted textures.

Author: Evelyn
Prep Time: 15 minutes (active time)
Cook Time: 3 minutes
Total Time: 3 hours 20 minutes (includes freezing time)
Yield: 6-8 servings 1x
Category: Dessert
Method: Layering, Freezing, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 pint vanilla ice cream, softened
1 pint orange sherbet, softened
Pound cake, cut into slices
4 large egg whites
1/2 teaspoon lemon juice
1/3 cup sugar

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Instructions

Line a loaf pan with plastic wrap.
Spread 1 pint of softened vanilla ice cream into the pan and freeze until hard, about 1 hour.
Spread 1 pint of softened orange sherbet over the frozen vanilla ice cream layer and freeze for another hour.
Top the sherbet with a layer of pound cake slices. Freeze for at least one more hour until completely firm.
Preheat the oven to 500 degrees F.
In a mixer, beat 4 egg whites and 1/2 teaspoon of lemon juice until frothy.
Gradually beat in 1/3 cup of sugar until the meringue is stiff and glossy.
Invert the frozen ice cream loaf onto an oven-safe baking sheet and remove the plastic wrap.
Completely cover the ice cream and cake with the meringue, creating decorative peaks.
Bake for 3 minutes, or until the meringue is browned in spots. Serve immediately.

Notes

Ensure each layer is frozen solid before adding the next to maintain distinct layers.
Work quickly when covering the frozen cake with meringue to prevent melting.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 300-380
Sugar: 40-50 g
Sodium: 100-150 mg
Fat: 10-14 g
Saturated Fat: 6-9 g
Carbohydrates: 45-55 g
Fiber: 1 g
Protein: 5-7 g
Cholesterol: 60-80 mg

Find it online: https://cookupjoy.com/baked-alaska/