Baked Alaska Recipe

Vegan ice cream: Choose any flavor you like to create the base of this dessert.

Aquafaba: This is the liquid from a can of chickpeas, used to make the meringue.

Sugar: Adds sweetness to the meringue.

Vanilla extract: Enhances the flavor of the meringue.

Vegan sponge cake: Acts as the foundation for the dessert, holding the ice cream and meringue.

When whisking the aquafaba to form stiff peaks, ensure that your mixing bowl and whisk are completely clean and free of any grease. Any residue can prevent the aquafaba from whipping up properly. Additionally, using a stand mixer can make the process easier and more efficient, as it can take several minutes to achieve the desired consistency.

• Vegan ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is rich and creamy, making it a great alternative to traditional vegan ice cream.

• Aquafaba - Substitute with flaxseed gel: Flaxseed gel can mimic the binding properties of aquafaba, though it may not whip up as light and fluffy.

• Sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can provide a similar level of sweetness with a slightly different flavor profile.

• Vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the recipe.

• Vegan sponge cake - Substitute with vegan pound cake: Vegan pound cake is denser but can still provide a solid base for the Baked Alaska, holding up well under the ice cream and meringue.

• Allow the Baked Alaska to cool completely before attempting to store it. This ensures that the meringue doesn't become soggy and the ice cream remains firm.

• For short-term storage, place the Baked Alaska in an airtight container. This will help maintain its texture and prevent it from absorbing any unwanted odors from the refrigerator.

• If you plan to enjoy your Baked Alaska within a day or two, store it in the refrigerator. Make sure the container is well-sealed to keep the meringue crisp and the ice cream solid.

• For longer storage, consider freezing the Baked Alaska. First, place it on a baking sheet and freeze it uncovered for about an hour. This initial freezing step helps to firm up the meringue and ice cream.

• Once the Baked Alaska is firm, wrap it tightly in plastic wrap, ensuring there are no gaps where air can enter. Follow this with a layer of aluminum foil for extra protection against freezer burn.

• Label the wrapped Baked Alaska with the date to keep track of its freshness. It can be stored in the freezer for up to one month without significant loss of quality.

• When ready to serve, remove the Baked Alaska from the freezer and let it sit at room temperature for about 10-15 minutes. This slight thawing will make it easier to slice and serve.

• If you prefer a warm meringue, you can briefly reheat the Baked Alaska in a preheated oven at 450°F (230°C) for 2-3 minutes. Keep a close eye on it to prevent the meringue from burning.

• Always use a sharp knife dipped in hot water to slice through the Baked Alaska. This ensures clean cuts and prevents the ice cream from melting too quickly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Baked Alaska on a baking sheet.
  3. Cover the Baked Alaska loosely with aluminum foil to prevent the meringue from burning.
  4. Heat for about 10-15 minutes, or until the ice cream inside is soft but not melted.
  5. Remove the foil for the last 2-3 minutes to let the meringue crisp up again.
  6. Serve immediately.

• Microwave Method:

  1. Place a slice of Baked Alaska on a microwave-safe plate.
  2. Use the defrost setting or a low power setting on your microwave.
  3. Heat in 15-second intervals, checking frequently to ensure the ice cream doesn't melt too much.
  4. Once the meringue is slightly warm and the ice cream is soft, remove and serve immediately.

• Broiler Method:

  1. Preheat your broiler on low.
  2. Place the Baked Alaska on a broiler-safe dish.
  3. Broil for 1-2 minutes, keeping a close eye to prevent burning.
  4. The meringue should become golden brown and crispy while the ice cream remains cold.
  5. Serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Baked Alaska in the air fryer basket.
  3. Heat for 3-5 minutes, checking frequently to ensure the meringue doesn't burn.
  4. The meringue should be crispy and golden while the ice cream remains intact.
  5. Serve immediately.

• Oven: Preheat to 450°F (230°C) to bake the meringue until golden brown.

• Baking sheet: Place the vegan sponge cake on this to prepare for baking.

• Ice cream scoop: Use this to scoop the vegan ice cream onto the sponge cake, forming a dome shape.

• Mixing bowl: Whisk the aquafaba in this until it forms stiff peaks.

• Whisk: Essential for whipping the aquafaba to stiff peaks and incorporating the sugar and vanilla extract.

• Spatula: Spread the aquafaba meringue evenly over the ice cream and cake, ensuring it is completely covered.

• Measuring cups: Measure out the sugar and aquafaba accurately.

• Measuring spoons: Measure the vanilla extract precisely.

• Serving plate: Transfer the baked Alaska to this for serving immediately.

Pre-scoop the ice cream: Scoop the vegan ice cream onto a tray and freeze it in advance. This way, you can quickly place it on the vegan sponge cake when ready.

Use a stand mixer: Whisking aquafaba to stiff peaks can be time-consuming. A stand mixer will speed up the process and free your hands for other tasks.

Pre-bake the cake: If making a homemade vegan sponge cake, bake it a day ahead. This will save you time on the day you assemble the Baked Alaska.

Quick meringue spread: Use a spatula to quickly and evenly spread the aquafaba meringue over the ice cream and cake.