Griddle-Toasted Baked Alaska The most scrumptious dessert around the holidays: Griddle-Toasted Baked Alaska! Whether you want to add a touch of holiday cheer to any evening or want to impress some company at your next gathering, serving up Griddle-Toasted Baked Alaska is a surefire way to delight. And with the topping and side suggestions suggested, you can customize this treat to any flavor taste.
– 2 cups cake, cubed and lightly toasted
– 1 pint (2 cups) vanilla, or your favorite flavored, ice cream
– 1 pint (2 cups) of firm meringue
– 2-3 tablespoons softened butter
– ¼ cup sugar
Optional Flavor Profiles
– Chocolate: Replace vanilla with your favorite chocolate ice cream and mix cocoa powder, ground espresso, and nutmeg into the cake cubes
– Salted Caramel: Replace vanilla with salted caramel ice cream and use brown sugar instead of sugar in the cake cubes
1. Preheat an oven to 450°F. Grease a 9-inch round dish.
2. Toast the cake cubes. Spread into the bottom of the dish. Firmly press the cubes down with a rubber spatula.
3. Spread the ice cream over the cake cubes and firmly press down. Freeze until solid.
4. Beat the the meringue. Add the butter and sugar and continue beating until the meringue is stiff.
5. Spread the meringue over the ice cream. Toast the meringue in the oven until golden brown. Freeze any remaining meringue.
6.Before serving, cut the cake into wedges. Serve with generous topping of your favorite hot fudge or caramel sauce and fresh berries.
Helpful Hack: If you don’t have an oven capable of reaching 450°F, you can simply toast the meringue in a kitchen broiler. Place your oven rack directly under the broiler and watch carefully, as the meringue will brown quickly.
Tips and Suggestions
– Pre-cut the cake into slices before assembling the dessert. Cut them into individual portions and assemble each one individually for an easy crowd pleaser.
– For added visual impact, top each Baked Alaska with colorful chocolate or candy pieces.
– Refrigerate extra slices for later.
– Make this dessert ahead of time and freeze it until you’re ready to serve. Then, toast the meringue right before serving.