Super fun and easy recipe! Also so impressive to look at!

Ever find yourself dreaming of that perfect dessert that’s a real showstopper? Well, Baked Alaska is like the unicorn of desserts—elusive, dreamy, and totally magical. Picture this: a perfectly baked meringue, toasty on the outside, marshmallowy on the inside, hugging a core of creamy ice cream that’s nested on a tender sponge cake base. It’s the perfect symphony of hot and cold, with textures that’ll make your taste buds dance.
The origins of Baked Alaska can be traced back to the 1860s, and it’s said to have been named to commemorate the United States’ purchase of Alaska from Russia. Isn’t that neat? It’s not an everyday dessert, which makes it perfect for special occasions or those moments when you want to flex your culinary muscles and impress your friends and family.
When serving Baked Alaska, you’ve already got a lot going on with this dessert, so keep the sides simple. A drizzle of chocolate or fruit sauce can be a delightful addition, or perhaps a scattering of fresh berries for that touch of tartness to balance the sweet.
Baked Alaska
Servings: 8-10
Ingredients:
– 1 sponge or pound cake (about 8 inches in diameter)
– 1 quart of your favorite ice cream, softened
– 5 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
Optional: caramel sauce on top to serve
Directions:

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