This easy Chocolate Baked Alaska recipe starts with a frozen pound cake and is filled with a strawberry heart surprise in every slice. It's perfect for Valentine's Day or a date night at home.
5 from 9 votes
16ozfrozen pound cake, thawed (such as Sara Lee)
3cupsstrawberry ice creamsoftened
1/8teaspoonalmond extractor vanilla extract
THAW the frozen pound cake for at least 10 minutes. SLICE lengthwise into 2 even layers.
SCOOP half of the ice cream down the length of the pound cake. PLACE a row of sliced strawberries down the middle, and COVER with the remaining ice cream.
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).
If you are putting this Pound Cake Baked Alaska 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.Replace ice cream with any flavor(s) that you prefer.Meringue can be made with egg whites if you do not have meringue powder. 2 teaspoons meringue powder + 2 tablespoons water = 1 large egg white.You can substitute meringue in this recipe with a jar (or 2) of marshmallow fluff.