Italian Baked Alaska Recipe
Spumoni ice cream and delicate sponge cake topped with browned meringue. Prepared tableside. Serves 2-4.
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Ingredients
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Sponge Cake
Spumoni Ice Cream
Meringue
Method
Sponge Cake Preparation
Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix dry ingredients
In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Beat eggs and sugar
In a separate mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 5-7 minutes.
Combine mixtures
Gently fold the dry ingredients into the egg mixture, adding the vanilla extract until just combined.
Bake the cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake
Allow the cake to cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
Ice Cream Layering
Prepare the ice cream
Once the sponge cake has cooled, slice it horizontally into two equal layers.
Assemble ice cream
In a serving dish, place one layer of sponge cake. Spread the chocolate ice cream on top, followed by a layer of pistachio ice cream, and finally the cherry ice cream. Top with the second layer of sponge cake.
Meringue Preparation
Beat egg whites
In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
Add cream of tartar
Add the cream of tartar and continue beating until stiff peaks form.
Incorporate sugar
Gradually add the granulated sugar while continuing to beat until the mixture is glossy and holds stiff peaks.
Final Assembly
Top with meringue
Spread the meringue over the assembled cake and ice cream layer, covering it completely.
Brown the meringue
Using a kitchen torch, carefully brown the meringue until golden. Alternatively, place it under a broiler for a few minutes, watching closely to prevent burning.
Serve
Serve immediately, slicing through the meringue, sponge, and ice cream layers for a delightful dessert.