{"id":89520,"date":"2025-02-15T10:52:50","date_gmt":"2025-02-15T10:52:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/easy-baked-alaska-pie-crust-and-pixie-dust\/"},"modified":"2025-02-15T10:52:50","modified_gmt":"2025-02-15T10:52:50","slug":"easy-baked-alaska-pie-crust-and-pixie-dust","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=89520","title":{"rendered":"Easy Baked Alaska – Pie Crust and Pixie Dust"},"content":{"rendered":"


\n<\/p>\n

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\"easy<\/div>\n

<\/p>\n

Hello sweet friends,<\/p>\n

Baked Alaska is one of the most iconic retro desserts of all time. Decades ago, fancy restaurants would bring this dazzling dessert to your table and set it ablaze before your eyes. Baked Alaska is traditionally a dome of Neapolitan ice cream layered with chocolate cookie crumbles, pound cake, a layer of whipped meringue, and torched until golden brown. <\/p>\n

Sounds like a difficult recipe to make, right? Well not anymore. In this version, I chose to use frozen pound cake and Oreo cookies to save a little time. I also used the oven to brown the meringue, so there is no need to pull out your kitchen blow torch for this recipe! \ud83d\ude42 The only truly homemade part of the dessert is the meringue, which is easy to prepare makes this show-stopping dessert taste like it was made at a swanky restaurant for a very special occasion.<\/p>\n

Give this recipe a try, and please send pictures!<\/p>\n

Love,<\/p>\n

Emily<\/p>\n

\n
\n
\n
\"easy<\/div>\n<\/div>\n

Baked Alaska<\/p>\n

\n

Classic (but easy) Baked Alaska<\/p>\n<\/p><\/div>\n

\n

\nServings<\/span>: 6<\/span> \n<\/p>\n

\nAuthor<\/span>: Emily G. Mingledorff<\/span>\n<\/p>\n<\/div>\n

\n

Ingredients<\/p>\n

\n

Meringue:<\/p>\n

    \n
  • \n6<\/span>
    \negg whites, room temperature<\/span>\n<\/li>\n
  • \n1<\/span>
    \ncup<\/span>
    \ngranulated sugar<\/span>\n<\/li>\n
  • \n1\/3<\/span>
    \nteaspoon<\/span>
    \ncream of tartar<\/span>\n<\/li>\n<\/ul>\n<\/div>\n
    \n

    Ice Cream and Cake Layer:<\/p>\n

      \n
    • \n8-10<\/span>
      \nscoops<\/span>
      \nNeapolitan ice cream<\/span>\n<\/li>\n
    • \n8-10<\/span>
      \nOreo cookies, crushed<\/span>\n<\/li>\n
    • \n6-8<\/span>
      \nThin slices of pound cake <\/span>
      \nSarah Lee frozen pound cake works great.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
      \n

      Instructions<\/p>\n

      \n

      For the Ice Cream and Cake Layer:<\/p>\n

        \n
      1. \n
        \n

        Line a large mixing bowl with plastic wrap.<\/p>\n<\/div>\n<\/li>\n

      2. \n
        \n

        Scoop ice cream into the bowl.<\/p>\n<\/div>\n<\/li>\n

      3. \n
        \n

        Add the layer crushed Oreos.<\/p>\n<\/div>\n<\/li>\n

      4. \n
        \n

        Add the layers of pound cake.<\/p>\n<\/div>\n<\/li>\n

      5. \n
        \n

        Cover with a layer of plastic wrap and freeze while making the meringue. <\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n

        \n

        For the Meringue:<\/p>\n

          \n
        1. \n
          \n

          In a mixing bowl whip egg whites on high speed.<\/p>\n<\/div>\n<\/li>\n

        2. \n
          \n

          Slowly add in sugar and cream of tartar and whip until stiff peaks form.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n

          \n

          Putting it together:<\/p>\n

            \n
          1. \n<\/li>\n
          2. \n
            \n

            Remove ice cream “bowl” from the freezer.<\/p>\n<\/div>\n<\/li>\n

          3. \n
            \n

            Remove plastic wrap and flip upside down on a cookie sheet.<\/p>\n<\/div>\n<\/li>\n

          4. \n
            \n

            Remove plastic wrap from other side.<\/p>\n<\/div>\n<\/li>\n

          5. \n<\/li>\n
          6. \n
            \n

            Bake for 10 minutes or until meringue is golden brown on the edges.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

            \n
            \"baked<\/figure>\n<\/div>\n
            \n

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            • \n
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            • \n
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              \n              Yum<\/a><\/div>\n