For an extra layer of flavor, brush the cake layer with a liqueur such as Grand Marnier or Amaretto before topping with the ice cream. If you don't have an 8-inch round cake layer, you can use a larger cake and trim it to fit the ice cream dome. The key to a successful Baked Alaska is working quickly to prevent the ice cream from melting during the meringue application and baking process. For a more intense flavor, try using homemade ice cream. Consider a flavor that complements the cake, such as strawberry ice cream with a vanilla cake. To ensure a stable meringue, use room-temperature egg whites and avoid any traces of yolk in the mixture. A tiny pinch of salt also helps stabilize the egg whites. For a more rustic presentation, you can use a culinary torch to lightly brown the meringue instead of baking it in the oven.
Baked Alaska
-
PREP TIME25 mins
-
COOK TIME10 mins
-
TOTAL TIME10 hrs 35 mins
-
SERVING16 People
-
VIEWS193
A stunning dessert featuring a heart of frozen ice cream encased in a cloud of toasted meringue, all atop a delicate cake base. Baked Alaska is a show-stopping finale to any meal, offering a delightful contrast of temperatures and textures that will leave your guests in awe.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate53 g
-
Cholesterol41 mg
-
Fiber1 g
-
Protein6 g
-
Saturated Fat5 g
-
Sodium315 mg
-
Sugar44 g
-
Fat11 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare your mise en place: Gather all ingredients and ensure your mixing bowl and whisk are impeccably clean. (5 minutes)
02 Step
Recipe View Prepare the ice cream mold: Line an 8-inch round bowl with a generous layer of plastic wrap, allowing it to overhang the edges. This will aid in easy removal later. Gently pack the softened ice cream into the lined bowl, ensuring there are no air pockets. Smooth the top and cover with another layer of plastic wrap. Freeze until completely solid, ideally overnight. (15 minutes)
03 Step
Recipe View Craft the meringue: In a large, clean mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the mixture on medium speed until soft peaks begin to form. Gradually add the sugar, a tablespoon at a time, while continuing to beat. Increase the mixer speed to high and continue beating until stiff, glossy peaks form. The meringue should be firm and hold its shape. (15 minutes)
04 Step
Recipe View Assemble the Baked Alaska: Line a baking sheet with parchment paper. Place the sponge cake layer in the center of the prepared sheet. Remove the frozen ice cream from the freezer, discard the plastic wrap, and carefully invert it onto the center of the cake layer. (5 minutes)
05 Step
Recipe View Enrobe with meringue: Working quickly, immediately cover the entire ice cream dome and cake base with the meringue, ensuring there are no gaps. Use a spatula or spoon to create decorative swirls and peaks in the meringue. For best results, ensure the meringue layer is thick and even. Freeze the assembled Baked Alaska for at least 2 hours to allow the meringue to firm up. (10 minutes)
06 Step
Recipe View Bake to perfection: Preheat your oven to 425°F (220°C). (10 minutes)
07 Step
Recipe View Bake the Baked Alaska: Place the baking sheet with the assembled dessert on the lowest rack of the preheated oven. Bake for 3 to 5 minutes, or until the meringue is lightly golden brown and toasted. Watch carefully to prevent burning. (5 minutes)
08 Step
Recipe View Serve immediately: Remove the Baked Alaska from the oven and carefully transfer it to a serving platter. Slice and serve immediately to enjoy the contrasting temperatures and textures. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Dayna Goodwin
Jul 1, 2025Ashley Garcia: I used chocolate ice cream instead of vanilla, and it was amazing!
Everardo Bergnaum
May 8, 2025Michael Brown: The meringue was a little tricky, but once I got the hang of it, it was smooth sailing. Thanks for the great recipe!
Rossie Dickinson
Mar 14, 2025John Smith: This recipe was a hit at my dinner party! Everyone was so impressed.
Chris Frami
Feb 13, 2025Emily Johnson: I was a little intimidated at first, but the directions were very clear and easy to follow. My Baked Alaska turned out perfectly!
Lenore Vonrueden
May 12, 2024Christopher Rodriguez: The key is to work quickly when covering the ice cream with meringue. Don't let it melt!
Leo Mcclure
Feb 10, 2024Daniel Martinez: This is a fun and impressive dessert to make. I highly recommend it!
Ewell Paucek
Jan 12, 2024Jessica Davis: This is my go-to recipe for special occasions. It's always a crowd-pleaser.
Lawson Tremblay
Dec 11, 2023David Wilson: I added a layer of raspberry jam between the cake and ice cream for extra flavor. It was delicious!
Lisandro Wolf
Oct 5, 2023Brittany Williams: I had trouble with the meringue not browning evenly. Next time, I'll try using a kitchen torch.