Flambe Showstopper Baked Alaska
Transform your dessert game with the Flambé Showstopper Baked Alaska—a jaw-dropping centerpiece that's as dramatic as it is delicious. This timeless treat layers soft pound cake, your favorite ice cream, and a cloud of glossy, perfectly whipped meringue, all baked to golden perfection in just minutes. The pièce de résistance? A fiery flambé presentation at the table, courtesy of warm rum or brandy, that will leave your guests in awe. Perfect for celebrations, this baked Alaska combines hot and cold sensations in every bite, creating a symphony of flavors and textures. Ideal for entertaining, this dessert promises unforgettable moments and Instagram-ready flair!
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Recipe Information
Ingredients
- 1 loaf (about 9 inches or equivalent in slices) Pound cake or sponge cake
- 1 quart Ice cream (flavor of your choice, slightly softened)
- 6 large Egg whites
- 1.5 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Rum or brandy (for flambéing)
Instructions
Preheat your freezer-safe bowl or mold by lining it with plastic wrap, ensuring it extends over the edges for easy removal.
Cut the pound cake or sponge cake into thin slices. Use some of the slices to line the bottom and sides of the prepared bowl or mold, forming a compact layer. Reserve the remaining slices.
Spoon slightly softened ice cream into the cake-lined mold, spreading it evenly. If desired, layer different flavors of ice cream for variety. Press the remaining cake slices on top to form the base (which will later become the top when inverted).
Cover the mold with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Before serving, preheat your oven to 475°F (245°C).
In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until frothy. Gradually add the granulated sugar, 1-2 tablespoons at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form (this will take about 5-7 minutes). Beat in the vanilla extract.
Remove the ice cream mold from the freezer and invert it onto an oven-safe serving platter. Discard the plastic wrap.
Spread the meringue over the entire surface of the dessert, ensuring to cover it completely to insulate the ice cream from the oven's heat. Use a spatula or the back of a spoon to create decorative swirls or peaks in the meringue.
Bake in the preheated oven for 3-5 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid burning.
For the flambé: In a small saucepan, gently warm the rum or brandy (do not boil). Carefully ignite the alcohol using a long lighter or match, then immediately pour it over the baked Alaska at the table for a dramatic presentation. Allow the flames to subside before serving.
Slice and serve immediately, enjoying the contrast of warm meringue and frozen ice cream!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 79.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
