Recipe courtesy of Priscilla Martel
Show: Cooking Live
Total:
1 hr 20 min
Active:
1 hr 15 min

Ingredients

Directions

Cut a piece of cardboard the size of the cake. Wrap in aluminum foil. Set aside. Line the loaf pan with plastic wrap so it hangs well out over the edge. (The plastic wrap will be used to help lift the ice cream and cake loaf from the pan when it comes time to frost with meringue, bake and serve.)

Spoon the ice cream into the loaf pan. Scatter the dry cherries or candied fruit, if you are using, as you layer the ice cream into the loaf pan. Press down on the ice cream to make it as even as possible. Fill the pan about 3/4 full or to within 1-inch of the top edge of the loaf pan. Place one slice of cake on the ice cream. Place the cardboard on top. Bring the pieces of plastic wrap up over the top of the ice cream loaf to cover, then place in the freezer. The Baked Alaska may be prepared up to two weeks ahead to this point and stored in the freezer before serving.

About 30 minutes before you plan to serve the dessert, place the ice cream loaf in the refrigerator to temper slightly if it is very firm. Turn on your broiler.

Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine. Place the bowl over a pan of simmering water. Whisk gently until sugar dissolves completely (there should be no gritty feeling when you rub some of the mixture between your thumb and index finger), and the egg whites are uniformly hot (about 130 degrees).

Remove the bowl from the pan and return to the electric mixer. Whip on medium speed until the meringue is cool and increased in volume. It should be stiff but not dry and lumpy.

Unmold the ice cream loaf onto an oven proof serving platter. Top the loaf with another slice of the cake. Frost the cake with the meringue about 1-inch thick. Seal the ice cream loaf completely with meringue. Use a pastry bag fitted with a star tip to pipe additional meringue along the edges for a decorative effect.

Immediately place the cake in the oven. Watch the meringue very closely. As it browns, move the pan so that it colors evenly. It should bake no more than 5 or 6 minutes.

Serve at once with red fruit or caramel sauce

IDEAS YOU'LL LOVE

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Glazed Baked Ham

Recipe courtesy of Ree Drummond

Baked Ziti

Recipe courtesy of Food Network Kitchen

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baked Halibut Provencale

Recipe courtesy of Gourmet Magazine

The Baked Potato

Recipe courtesy of Alton Brown

The Baked Potato

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking