Strawberry Shortcake Baked Alaska
Golden buttery pound cake sits underneath some delicious frozen strawberry sorbet and then topped with fluffy, toasted marshmallow meringue.
Store bought pound cake
Strawberry Sorbet or Strawberry Ice Cream
fresh strawberries, sliced
egg white, room temperature
cream of tartar
Place thawed pound cake on cutting board and using a bread knife, slice cake down the middle horizontally.
Using a 2 or 3 inch round cookie cutter, cut out 6 cake circles and set aside.
Wash and slice fresh strawberries, set aside.
Place six scoops of strawberry sorbet or strawberry ice cream into a cupcake pan or lined baking sheet and place in the freezer for 15 minutes.
In a heat proof bowl, combine egg whites, sugar and vanilla extract.
Set bowl over pot of simmering water and stir constantly until sugar is completely dissolved. Mixture should be warm to the touch.
Add cream of tartar and salt.
Removed from heat and pour into bowl of mixer.
Using the whisk attachment, beat of medium-high speed until stiff peaks form and meringue is cool.
Fill meringue in pastry bag and set aside.
Strawberry Shortcake Baked Alaska Assembly:
Place a couple slices of strawberry on top of each cake round.
Place a scoop of sorbet or ice cream on top of the strawberry slices.
Place all topped cake rounds back in the freezer.
Remove from freezer one at a time to top with meringue.
Pipe the meringue around the topped cake round starting at the bottom working to the top. Using a off-set spatula, smooth out the meringue and create swirls and peaks
Use a kitchen torch to lightly toast marshmallow meringue.
If you don’t have a kitchen torch, place dessert in the oven and broil 5-7 inches from the heat for 30-45 seconds. Leave the oven door open and monitor; browning happens quickly.
Serve immediately or place back in freezer until ready to serve.
Made with love by Princess Pinky Girl