Time: 2 hours 5 minutes
Complexity: average

Alaska Meringue Cake with Ice Cream - A Detailed Recipe.

Ingredients:

For the base:

• 500 ml soft vanilla ice cream
• 500 ml soft orange sorbet
• 500 gr. biscuit, cut into slices

For the meringue:

• 4 egg whites
• 1/3 cup sugar
• 1/2 tsp freshly squeezed lemon juice

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

vanilla ice cream, Orange sorbet, meringue, biscuit, eggs, lemon juice

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Preparation:

Step 1
• Prepare the base: Line a baking pan with parchment paper. Spread the ice cream in a single layer and freeze for 1 hour. Then top with orange sorbet and freeze for 1 hour. Top with a layer of sponge cake and freeze for another hour.
Step 2
• Prepare the meringue: Using a mixer, mix the egg whites with 1/2 teaspoon of lemon juice, then add sugar and beat until a thick, fluffy foam forms.
Step 3
• Prepare the meringue cake: Turn the base over and place it on a baking sheet with the ice cream side up, removing the parchment paper. Place the meringue on top, covering it on all sides.
  
  Bake the Alaska meringue cake in a preheated oven at 250°C until golden brown, about 3 minutes.

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