The Most Difficult Dessert In The World To Make: The Baked Alaska

Here's everything you need for this impressive dessert. If you're worried about using egg whites that aren't completely cooked, you can substitute powdered egg whites.

Let's Get Started…

Ingredients To Gather:

1 (10 3/4-oz) frozen pound cake, not thawed

2 pints superpremium strawberry ice cream (not 1 quart)

6 large egg whites

1/4 teaspoon fresh lemon juice

3/4 cup sugar

Directions To Follow:

Cut frozen cake crosswise into 1/2-inch-thick slices. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps. Halve remaining cake slices lengthwise and place around edge of plate. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)

Cut paper containers from ice cream and slice each pint into 3 rounds. Arrange 3 rounds in 1 layer on top of cake in pie plate and cut each remaining round into 6 wedges.

Next, use some of the ice cream wedges to fill in the holes in the ice cream layer, and then arrange the rest of the ice cream wedges in a mound in the center of the pie plate and freeze for 25 minutes. Meanwhile, preheat your oven to 450 degrees Fahrenheit, and then once the cake and ice cream have been in the freezer for 20 minutes, use an electric mixer to beat the egg whites and a pinch of salt until the mixture is foamy. Add lemon juice and beat some more, just until the egg whites form soft peaks. Slowly add the sugar while beating, and continue to beat until the egg whites have formed glossy, stiff peaks.

Now, take the ice cream base out of the freezer and apply the meringue on top in a mound, making sure the meringue is spread completely over the plate so that it covers all of the ice cream. Place in the middle of the oven and bake for about 6 minutes or until it's golden brown, and then serve immediately.

Are You Brave Enough To Make This?

What's great about this Baked Alaska is that you can make the base 2 days ahead and store it tightly wrapped in the freezer until you're ready to make and assemble the rest of the dessert. Then, just make the meringue, apply the topping to the base and cook for 10 minutes.

Tell Us About It!

Article Source: Epicurious

Photo Source: Huffington Post