Baked Alaska with Vanilla Ice Cream Dome and Toasted Meringue

What you need

• 600 ml (2 1/2 cups) heavy cream, cold
• 400 g (14 oz) sweetened condensed milk
• 1 tbsp vanilla extract, 2 tsp for the ice cream, 1 tsp for the meringue
• 3 large eggs, for the sponge, at room temperature
• 90 g (1/2 cup) granulated sugar, for the sponge
• 90 g (3/4 cup) all-purpose flour, sifted
• 30 g (2 tbsp) unsalted butter, melted and cooled
• 3 large egg whites
• 120 g (2/3 cup) granulated sugar, for the meringue
• 1/4 tsp cream of tartar
• 1 pinch salt

Method

Restated from the original video

1. 1

   Whip the cream to stiff peaks in a large bowl.

2. 2

   Fold in the condensed milk and 2 tsp of the vanilla extract until smooth.

3. 3

   Line a bowl about 18 cm (7 in) across the rim, holding roughly 1 l (4 cups), with plastic wrap. Pour in the ice cream mix and smooth the top.

4. 4

   Cover and freeze until solid, at least 6 hours or overnight.

5. 5

   For the sponge, heat the oven to 180 °C (350 °F). Grease a 20 cm (8 in) round cake pan and line the base with parchment.

6. 6

   Whisk the eggs and 90 g granulated sugar with an electric mixer on high until pale and thick enough to leave a ribbon trail, 8-10 min.

7. 7

   Sift the flour over the eggs and fold it in gently. Fold in the melted butter.

8. 8

   Pour into the pan and bake until risen, golden and springy to the touch, 15-18 min. Cool completely on a rack, then peel off the parchment.

9. 9

   For the meringue, combine the egg whites with 120 g granulated sugar, the cream of tartar and a pinch of salt in a heatproof bowl set over barely simmering water.

10. 10

    Whisk constantly until the sugar dissolves and the mix reaches 71 °C (160 °F), about 5 min. Remove from the heat.

11. 11

    Beat on high speed until thick, glossy and cool, with stiff peaks, 5-7 min. Beat in the remaining 1 tsp vanilla extract.

12. 12

    Set the sponge on an ovenproof platter or baking sheet. Dip the ice cream bowl in hot water for a few seconds, invert it onto the center of the sponge and peel off the plastic wrap.

13. 13

    Cover the ice cream and the exposed edge of the sponge completely with meringue, with no gaps. Pull it into peaks with the back of a spoon. Return to the freezer while the oven heats.

14. 14

    Heat the oven to 230 °C (450 °F). Bake on the upper rack until the peaks are browned, 3-5 min. A kitchen torch also works, 1-2 min.

15. 15

    Serve right away, cutting with a knife dipped in hot water. Refreeze leftovers.

Imported from homecookingadventure.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.