Description
Baked Alaska is a classic dessert known for its unique hot-and-cold experience: a layer of cake topped with ice cream, wrapped in meringue, and then quickly baked to crisp the outside without melting the ice cream inside. Using an air fryer for this recipe cuts down on baking time, making it quicker to achieve that perfect golden meringue.
Ingredients
- Sponge Cake (one small round piece) – Acts as the base layer for the dessert.
- Vanilla Ice Cream (1-2 scoops per serving) – Any favorite flavor can be used.
- Egg Whites (2 large) – Whisked to make the meringue.
- Sugar (100g) – Adds sweetness and stabilizes the meringue.
- Vanilla Extract (1/2 tsp) – Optional, to flavor the meringue.
Instructions
Prepare the Base: Place the sponge cake on a small baking tray that fits into your air fryer. Cut the cake to the size needed, if necessary.
Add the Ice Cream: Place a scoop (or two) of ice cream on top of the sponge cake, forming a small dome. Freeze for 10-15 minutes to ensure it’s firm.
Make the Meringue: In a mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar, continuing to whisk until stiff, glossy peaks develop. Add vanilla extract if desired.
Cover with Meringue: Take the cake and ice cream out of the freezer. Carefully spread the meringue over the ice cream and cake base, ensuring it’s completely covered to prevent melting.
Air Fry the Baked Alaska: Preheat the air fryer to 200°C (390°F). Place the tray with the Baked Alaska in the air fryer and cook for 2-3 minutes, or until the meringue is golden brown.
Serve Immediately: Serve right after cooking for the best contrast between warm meringue and cool ice cream.