Miraculously, a little cake on the bottom and a covering of soft meringue is enough to insulate ice cream, even as the topping is browned in a hot oven. Use a homemade ice cream or parfait, or simply buy ice cream, sorbet, or frozen yogurt. The sky’s the limit on flavors. Traditionally the cake is a génoise or sponge cake, but you can use angel cake, chiffon cake, or even a layer of brownies.
Baked Alaska can be flambéed for a dramatic presentation. We also like to pass a pitcher of warm chocolate or caramel sauce.
The simplest Baked Alaska is made by positioning a solid frozen brick of ice cream (1 1/2 pints or even 1/2 gallon) on top of a layer of cake, at least 1/2 inch thick and slightly larger all around than the ice cream. The cake can first be sprinkled lightly with rum, brandy, or a liqueur of choice or brushed liberally with a combination of Simple Syrup, and liquor. Trim the cake to match the dimensions of the ice cream and slip an aluminum-foil-covered baking sheet or double layer of cardboard under the cake. The ice cream can be topped with a second thin layer of cake, if desired. Return the dessert to the freezer until needed. To serve, preheat the oven to 450┬░F. Prepare double the recipe for Soft Meringue Topping I, or Soft Meringue Topping II. Frost the dessert with a thick layer of the meringue, making sure to cover the lower edge of the cake on all sides. Swirl the topping decoratively with the back of a spoon, or pipe it onto the ice cream with a pastry bag and a large star tip. Bake 5 minutes, watching carefully, to brown the meringue. (If the ice cream was frozen solid, the Baked Alaska can wait for a few minutes -- but just a few -- before serving.)
For a dome- or melon-shaped Baked Alaska, soften the ice cream slightly and mold it in a bowl or melon-shaped mold lined with plastic wrap; then freeze the cake or roll solid before proceeding. You can even fill a layer cake or jelly roll with softened ice cream and freeze hard before proceeding. A layer of brownies substituted for cake is best if assembled with the hard ice cream less than an hour before topping and browning; if frozen solid with the ice cream, the brownie layer will be too hard to eat. Baked Alaska can be flambéed for a dramatic presentation. To flambé successfully, choose a liquor with a high alcohol content—80 proof or higher. We also like to pass a pitcher of warm chocolate or caramel sauce.
