Alaska Cut Recipe
Make Alaska Cut Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meringue
Cake base
Ice cream center
Finishing & optional garnish
Method
Cake base
- 1
Prepare base
Line a 9-inch round cake pan (or an 8x8-inch square pan) with parchment or lightly grease. Slice the pound cake into 1/2-inch thick slices. Fit slices into the bottom of the pan to form an even layer; trim to fit if needed. If using plain cake, brush the top lightly with the melted butter to add moisture and a glossy finish. Chill the pan in the freezer for 10 minutes while preparing the ice cream so the base firms.
Ice cream center
- 2
Shape ice cream
Soften the vanilla ice cream at room temperature for 5–10 minutes until scoopable but not melted. Stir in the rum or liqueur if using. Spoon or press the softened ice cream over the chilled cake layer in the pan, smoothing the top with an offset spatula to a roughly dome-like shape about 1 to 1.5 inches thick. Freeze the assembled cake and ice cream for at least 2 hours, or until very firm (ideally overnight).
Meringue
- 3
Make Swiss meringue
Combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a pan of simmering water (double boiler). Whisk constantly until the sugar is dissolved and the mixture reaches about 160°F (until warm and glossy, about 3–4 minutes). Remove from heat. Using an electric mixer, whip the warm mixture on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 6–8 minutes. Add powdered sugar and vanilla extract in the last minute of whipping to incorporate.
- 4
Assemble meringue-covered Alaska
Remove the frozen cake/ice cream from the pan and transfer to a baking sheet lined with parchment. Quickly spread or pipe the meringue over the frozen ice cream and cake, sealing completely so no ice cream shows (the meringue acts as an insulator). Create decorative peaks with a spatula or the back of a spoon.
- 5
Torch or bake
Option A - Kitchen torch: Using a hand-held kitchen torch, brown the meringue evenly by sweeping the flame across peaks until golden (move constantly to avoid burning). Option B - Oven: Preheat oven to 500°F (or use broiler on high). Place the Alaska on the top rack and broil for 1–3 minutes, watching constantly, until meringue is golden brown. Remove immediately and return to freezer for 10–15 minutes to firm before slicing.
Finishing & serving
- 6
Slice and serve
Dust the plate or top of the Alaska lightly with confectioners' sugar if desired. Remove Alaska from freezer 2–3 minutes before slicing to make cleaner cuts. Use a sharp, hot knife (run under hot water and wipe dry between cuts) to slice into 6–8 wedges. Plate each slice with fresh berries and a mint leaf garnish.