Name: Bake or No-Bake Alaska
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 8 Alaskas
Ingredients: 6 tablespoons unsalted butter; 1 cup sour cream; 2/3 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 1 large egg; 1 1/2 cups all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1 cup semisweet chocolate chips; 2 pints strawberry ice cream; 1 cup strawberries, hulled and quartered; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 4 large egg whites, at room temperature; 1/4 teaspoon cream of tartar; 1 cup granulated sugar

Directions

Watch how to make this recipe.

Special equipment:

a piping bag, optional; a star piping tip; a kitchen blowtorch, optional

Position an oven rack in the center of the oven and preheat to 350 degrees F. Use 1 tablespoon of the butter to liberally grease the bottom and sides of a 9-by-5-inch loaf pan.
Cake batter: In a small pot, melt the remaining 5 tablespoons butter gently over low heat.
In a medium bowl, whisk together the sour cream, sugar, vanilla, salt and egg. Add the melted butter and mix to combine. Sift the flour, baking powder and baking soda over the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the batter. Do not over-mix. It will toughen the texture. Stir in the chocolate chips and pour the batter in an even layer into the cake pan.
Bake: Place the pan in the center of the oven and bake until a cake tester or toothpick comes out clean when inserted in the center, 40 to 45 minutes. Allow the cake to cool a few minutes before tracing the edges of the pan with a small knife and unmolding it onto a serving platter. Cool for 1 hour.
Assemble the baked Alaskas: Cut 1-inch slices of cake and then 2-inch rounds from each slice of cake with a cutter (or drinking glass). Arrange 8 rounds on a baking sheet with space between each. Scoop a generous scoop and a half ball of ice cream on top of each cake round. Place the baking sheet in the freezer for at least 4 hours and up to 12 hours.
The fruit: In a medium bowl, stir together the strawberries, sugar and vanilla. Refrigerate for 30 minutes to let the berries macerate.
The meringue: Line a baking sheet with parchment paper. In a clean glass bowl, use an electric hand beater (or mixer) to whip the egg whites to soft peaks. (Make sure all utensils and the bowl are very clean. Egg whites don’t whip well if not the case.) Beat in the cream of tartar and then add the sugar in small increments. Whip until stiff peaks form and look glossy, 3 to 5 minutes. Transfer the meringue into a pastry bag (or resealable plastic bag with the corner edge cut off) fitted with a star tip.
Assemble: Remove the Alaskas from the freezer and pipe little spikes of meringue all around each ice cream ball, completely covering it with meringue. You can also simply spoon the meringue all over the ice cream. Use a kitchen blowtorch to gently brown the meringue on all sides. Spoon some of the fruit on plates with a baked Alaska in the center of each.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.