I’m celebrating the big 2-9 today! I can’t believe I only have 1 year left in my 20s…. wahhhh!
I don’t know HOW or WHY it took me 29 years to discover the Baked Alaska?! This dessert was basically made for me! I’m actually not a big fan of cake in general, I only eat cake for the frosting and the only thing better than frosting is ice cream! Baked Alaska’s are a layered dessert of ice cream and cake (normally) topped with torched meringue. I substituted the cake layers for layers of fudgy brownie making this MY perfect birthday cake!
It looks intimidating because of all of the steps, but it is actually pretty easy! Especially since I used a boxed brownie, the only thing I really made from scratch was the meringue. The rest is just assembly! The key to a successful baked alaska is being sure to freeze well in between steps so things don’t turn into a melty mess!
Unfortunately, photographing it was not nearly as easy as making it. It’s the kind of thing you need to eat right away. It doesn’t fair well in a photoshoot, so I didn’t get any blog-worthy photos of the inside, but I promise it is delicious!
- 2 boxes of brownies
- 2 pints vanilla ice cream
- 1 cup colored sprinkles
- 4 egg whites
- ½ tsp cream of tartar
- 1 cup white sugar
- 1.5 quart glass bowl
- Blow Torch
- Plastic Wrap
- Bake Brownies according to instructions, allow to cool completely
- Cut brownies into 2 circles, one that is 5 inches in diameter and one that is 7, freeze for at least 1 hour
- Remove ice cream from freezer, allow to soften enough so you can mix in sprinkles
- Mix ½ cup sprinkles into each pint
- Line the 1.5 quart glass bowl with a tight and smooth layer of plastic wrap that hangs over all sides
- Fill the ⅓ of the glass bowl with 1 pint of ice cream
- Place the 5 inch brownie circle on top
- Top with the other pint of ice cream
- Top with 7 inch brownie circle
- Freeze at least 4 hours
- Remove cake from freezer
- In an electric mixer fitted with whisk attachment, whisk together the egg whites and cream of tartar, slowly add sugar, continue to whisk until meringue forms stiff peaks
- Flip the cake centered onto a serving dish, it should come out easily with the plastic wrap
- Remove plastic wrap
- Top cake with a thick layer of meringue, making swirls and fun patterns with your knife
- Freeze at least 1 hour
- *Just before serving, use your blow torch to cook and brown the meringue
Pin It For Later: