Lazy Baked Alaska
 
Ingredients
  • 1 (8-inch) angel food cake
  • 2 tablespoons coconut rum
  • 1¼ cups vanilla ice cream, softened at room temperature for about 10 minutes
  • ½ cup strained crushed pineapple
  • Swiss Meringue Frosting (recipe follows)
Swiss Meringue Frosting
  • 1 cup sugar
  • ½ cup egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
Instructions
  1. Using a serrated knife, cut ½ inch off top of cake, reserving cake top. Using a small serrated knife, hollow out cake, leaving a ½-inch border on sides and bottom. Discard torn cake, or reserve for another use. Using a pastry brush, brush insides of cake with rum.
  2. In a medium bowl, stir together ice cream and pineapple until well combined. Spoon mixture into hollowed-out cake, and cover with cake top. Wrap in plastic wrap, and freeze until ice cream is set, 4 to 6 hours.
  3. Spread Swiss Meringue Frosting on top and sides of cake. Using a handheld kitchen torch, carefully brown frosting as desired. Serve immediately.
Swiss Meringue Frosting
  1. In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, cream of tartar, and salt. Place bowl over a saucepan of simmering water, and cook, whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form, 2 to 3 minutes. Beat in vanilla. Use immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lazy-baked-alaska/