Lemon Baked Alaska Ice Cream Pie

Votes: 2

How to Make Lemon Baked Alaska Ice Cream Cake

Time: 5 hours 30 minutes
Complexity: average
Servings: 8-12

Nutritional value per serving:

Serving size: 1 of 12
Calories 336, total fat 8 G., saturated fats 4 G., proteins 5 G., carbohydrates 62 G., fiber 1 G., cholesterol 36 mg, sodium 102 mg, sugar 50 G.

This amazing dessert features a layer of lemon sorbet, beautifully complemented by smooth vanilla ice cream on a ladyfingers crust, all topped with a fluffy meringue cap that will protect the ice cream from melting in the oven while you bake the cake. Don't worry, the Alaska only needs to bake for a few minutes to lightly caramelize the surface. If you have a blowtorch, use it to lightly brown the top of the cake. This cake takes a while to make, but its impressive presentation is well worth the effort.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream cake

0.5 cup freshly squeezed lemon juice (from about 4 lemons)
0.5 cups of sugar
Vegetable oil to grease the pan
1.5 l lemon sorbet, softened
3 cups vanilla ice cream, softened
8-12 soft lady fingers

Meringue

Whites of 6 large eggs, room temperature
A pinch of cream of tartar
1 cup of sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lemon juice, sugar, lemon, lemon sorbet, vanilla ice cream, savoiardi cookies, eggs, cream of tartar

Cooking the dish according to the recipe:

Combine lemon juice and sugar in a small saucepan and add 0.5 cups of water. Bring to a boil, then reduce heat to medium and simmer until syrup forms, 10-15 minutes. Pour into a small bowl and set aside to cool.
Make the ice cream cake:

Grease a 22x12 cm loaf pan with vegetable oil and line it with plastic wrap. Pour the lemon sorbet into the pan and spread it into an even layer. Top with an even layer of vanilla ice cream. Place a piece of plastic wrap directly on the ice cream and press down to smooth the surface and pack the ice cream tightly. Freeze for 30 minutes.

Uncover the ice cream and arrange the ladyfingers on top in a single layer, trimming them as needed to fit. Brush the ladyfingers with half of the prepared lemon syrup. Cover with plastic wrap and freeze until set, at least 2 hours or overnight.
Prepare the meringue:

In a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, then increase the mixer speed to high and beat until stiff, glossy peaks form, about 4 minutes more.
Uncover the cake and invert it onto a parchment-lined baking sheet; let it rest upside down in the pan until it slides out on its own. Remove the film and completely cover the cake with the meringue, using the back of a spoon to create swirls and peaks. Place the cake in the freezer to set completely, for at least another 2 hours.
Preheat the oven to 260°C (425°F) and bake the cake until the meringue peaks are golden, 3 to 5 minutes, or toast the meringue with a blowtorch. Let the cake soften for 10 minutes before slicing. Serve with the remaining lemon syrup drizzled on top.