Happy Alaska Day and yesterday was ice cream cake day – so whats better? Baked Alaska :
- 8 cups neapolitan ice cream slightly softened
- 1 pound cake sliced 1″ thick
- 6 egg whites room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- Line a 3qt 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 degrees. Bake the dessert about 3-5 minutes or until meringue is golden.
- Allow to cool/rest 5 minutes before slicing.
