Pound Cake Baked Alaska
You need this Neapolitan Pound Cake Baked Alaska in your life! Piled high with fluffy toasted meringue. It uses a frozen pound cake and couldn’t be easier!
I am excited to share with you some recipes inspired by my recent Panama Canal cruise with Princess Cruises. This was a hosted event. All opinions, photos, and recipes are my own. This is my final Princess cruise inspired recipe for this time, and OH what a special recipe it is! Let me tell you about the night I ALMOST had Baked Alaska…
The dining room had an “American” themed dinner planned with meatloaf, mashed potatoes, turkey, and so much more. This was the final night of our 10 day Panama Canal cruise, and we were feeling relaxed and pampered. As we were enjoying our meal, an announcement was made to please turn our attention to the kitchen doors, and much to our surprise and delight, men and women began pouring out, all of them dancing around holding Baked Alaska piled high with the most perfectly toasted fluffy meringue!
You guys… I was too full to eat it!! Seriously too, too full from 10 days of indulging in dessert every day. Even though we took advantage of the exercise room and we booked ACTIVE excursions, I couldn’t handle one more dessert. My husband happily took my portion, and I vowed to recreate an inspired recipe at home.
How to Make Baked Alaska at Home
I’m really not super fancy, so enter this EASY Neapolitan Pound Cake Baked Alaska recipe that uses a frozen pre-made pound cake. You know these things you find in the frozen aisle of your grocery store? Alternatively, you can use any grocery store pound cake found in the baking aisle. Well, slice that right down the middle and place your favorite ice cream flavors.
Put the top back on and place it back in the freezer while you make the meringue.
This can be done days, weeks, even months ahead of time as long as you wrap it up well before freezing.
When ready to serve, you’re going to make some meringue. There are a few ways to make the meringue. The easiest method is to use a meringue powder that you whip up with sugar and water. Seriously don’t be scared of this step! You can find meringue powder at most craft and baking supply stores (like Michael’s and Joanne’s). I’ll post a link to it at the bottom as well.
Meringue can be made with egg whites if you do not have meringue powder. Two teaspoons meringue powder + 2 tablespoons water = 1 large egg white.
Want an easier substitution? You can substitute meringue in this recipe with a jar (or two) of marshmallow fluff.
How to Toast Baked Alaska
Next, you get to set it on fire with a kitchen torch! This is a small, handheld torch. It can be used to toast meringue, marshmallows, creme brulee, bananas foster, and more.
If you do not own a kitchen torch, you can bake it in the oven. Be sure that the meringue covers the pound cake and ice cream entirely. The meringue acts as a barrier to prevent the ice cream from melting immediately. You will only be toasting the meringue for 1-2 minutes while keeping a constant watch over it.
Glory, hallelujah! Let’s take a moment to really appreciate that toasted meringue. It’s like a giant, glorious marshmallow created just for you. Except it’s full of cake and ice cream, so it’s the definition of perfection.
Can Baked Alaska be Prepared in Advance?
You can freeze the pound cake and ice cream for up to 3 months if it is wrapped tightly.
We prefer to make the meringue and serve it fresh, but you could prepare Baked Alaska topped with meringue before you freeze and store it. You will need ample space in your freezer to allow the meringue to freeze solid before wrapping the whole cake in plastic wrap. Otherwise, the meringue will stick to the plastic wrap and be messy.
How to Serve Baked Alaska
A drizzle of chocolate sauce before serving or on top of the cake is a nice addition.
You can also serve it alongside fresh strawberries, a sprig of mint, and chocolate curls or shavings.
Pound Cake Baked Alaska
- 16 oz frozen pound cake, thawed, (such as Sara Lee)
- 1/2 cup vanilla ice cream, softened
- 1/2 cup strawberry ice cream, softened
- 1/2 cup chocolate ice cream, softened
- 1 tablespoon meringue powder
- 1/4 cup cold water
- 1/3 cup granulated sugar
- 1/8 teaspoon almond extract, or vanilla extract
Pound Cake Baked Alaska
- THAW the frozen pound cake for at least 10 minutes. SLICE lengthwise into 2 even layers.
- SCOOP ice cream into three rows down the length of the pound cake. TOP with the second cake layer.
- WRAP in plastic wrap and place back into the tin. Place in freezer until ready to use.
- COMBINE meringue powder, water, and sugar in the bowl of your electric mixer fitted with the whisk attachment. WHIP for 5 minutes.
- ADD flavor extract and whip for an additional 5-10 minutes. The meringue should be stiff but still spreadable.
- SPREAD meringue all over the pound cake or put into a piping bag with a large open tip and pipe all over the pound cake.
- Use a small kitchen torch to TOAST the meringue if desired. Alternatively, you can put it in the oven at 475 degrees F for 1-2 minutes (watch carefully through the oven window).