Description
This Pumpkin Spice Baked Alaska is a festive and delicious dessert featuring layers of spiced pumpkin ice cream and shortbread cookies, encased in a beautifully toasted meringue. Perfect for holiday gatherings, this recipe combines creamy pumpkin-flavored ice cream with buttery shortbread and a fluffy meringue topping, creating an impressive yet approachable treat.
Ingredients
Ice Cream Mixture
- 1 1/4 cups (291g) canned pumpkin puree
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 2 (14 oz) cans sweetened condensed milk
- 1 tsp vanilla extract
- 3 1/2 cups (840ml) heavy whipping cream
- 1 cup (115g) powdered sugar
- 1/2 cup (120ml) milk
- 2 1/2 packages (5.3 oz) Walkers Shortbread Triangles
Meringue
- 4 egg whites
- 1 cup (207g) sugar
- 1/2 tsp cream of tartar
Instructions
- Prepare the pumpkin mixture: In a bowl, combine the pumpkin puree with ground cinnamon, nutmeg, ginger, and cloves, mixing thoroughly to blend the spices evenly.
- Mix condensed milk base: In a separate large bowl, add the sweetened condensed milk and vanilla extract. Stir in the spiced pumpkin mixture until well combined, then set aside.
- Whip cream: Using a mixer with a whisk attachment, whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form, indicating the cream is thick and stable.
- Fold mixtures: Gently fold the sweetened condensed milk and pumpkin blend into the whipped cream in two parts, carefully combining to keep the mixture light and airy.
- Prepare for layering: Pour the milk into a small bowl for dipping the shortbread. Line a 3-quart bowl with plastic wrap to help remove the dessert after freezing.
- Layer pumpkin ice cream and shortbread: Fill one-third of the lined bowl with the pumpkin ice cream mixture. Dip each shortbread triangle in milk briefly and create a layer over the ice cream. Add another third of the ice cream mixture, followed by another dipped shortbread layer, then top with the remaining ice cream and a final shortbread layer dipped in milk.
- Freeze layers: Freeze the assembled layers for 7-8 hours or overnight until completely firm and frozen solid.
- Unmold the cake: Remove the dessert from the freezer. Invert the bowl onto a serving platter and carefully peel away the plastic wrap. If the cake is stiff, leave it overturned until it releases easily. Return the cake to the freezer.
- Make the meringue: Combine egg whites, sugar, and cream of tartar in a heatproof metal bowl. Place over a saucepan of simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F (71°C), about 4-6 minutes. Remove bowl from heat.
- Whip meringue: Beat the warmed egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form (5-7 minutes).
- Apply meringue: Take the frozen pumpkin and shortbread cake out of the freezer and immediately cover fully with the meringue. Use the back of a spoon to create a decorative swirled pattern on the surface.
- Toast the meringue: If available, use a kitchen torch to toast the meringue evenly until golden brown. Alternatively, quickly broil the meringue in the oven just until toasted.
- Final freezing: Place the finished baked Alaska back into the freezer until ready to serve, ensuring the dessert remains firm and the layers intact.
Notes
- Ensure all layers are fully frozen before assembling the meringue to prevent melting.
- If you don’t have a kitchen torch, the oven broiler can be used to toast the meringue; watch carefully to avoid burning.
- The recipe serves 12, making it ideal for holiday parties or family gatherings.
- Use plastic wrap to line the bowl as it helps to remove the dessert cleanly once frozen.
- Using Walkers Shortbread Triangles adds a buttery crunch that pairs perfectly with the creamy pumpkin ice cream.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing with finishing by toasting meringue (combination of Freezing and Baking/Broiling techniques for meringue)
- Cuisine: American
