Why You’ll Love This Recipe

Baked Alaska is an extraordinary dessert that offers an irresistible contrast of textures and temperatures. The cold, creamy ice cream is enveloped in a soft, pillowy meringue, while the bottom layer is often made of a rich, spongy cake. What makes it even more exciting is the brief moment it spends in the oven, where the meringue turns golden and slightly crispy, creating a perfect balance. It’s a stunning dessert to serve at any gathering, and it’s surprisingly simple to prepare once you get the hang of the components. If you love desserts that are both elegant and delicious, this is the one for you!

Ingredients

For the filling:

  • Cooking spray
  • 6 tbsp sugar
  • 3 large eggs (whites and yolks separated)
  • 1 tsp vanilla extract
  • 3 oz bittersweet chocolate (melted and cooled)
  • 1 pinch salt
  • 3 pints ice cream (any flavor)

For the meringue:

  • 4 egg whites
  • ¼ tsp cream of tartar
  • 1 cup superfine sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 450°F (230°C). Lightly grease a baking sheet with cooking spray.
  2. In a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form and the meringue is glossy.
  3. Place a layer of your chosen ice cream on a sheet of plastic wrap or parchment paper. Shape the ice cream into a round or oval shape depending on your preference. Freeze until firm (about 1-2 hours).
  4. After the ice cream is firm, remove it from the freezer. Spread a thin layer of melted bittersweet chocolate over the ice cream, then return it to the freezer.
  5. Once the chocolate layer has set, place the meringue over the ice cream, covering it completely. Create swirls or peaks on the meringue for an aesthetic finish.
  6. Bake the assembled Baked Alaska for 3-5 minutes in the preheated oven, or until the meringue turns golden brown.
  7. Remove from the oven and let it sit for a few minutes before serving.

Servings and Timing

This recipe makes about 8 servings. You’ll need approximately 2 hours of prep time to make the ice cream layers, plus an additional 15 minutes for the meringue and baking. Make sure to allow for freezing time in between the steps to ensure the dessert sets properly.

Variations

  • Cake Base: Add a layer of sponge cake or pound cake beneath the ice cream to enhance texture and flavor.
  • Flavored Ice Cream: Experiment with different ice cream flavors to match the occasion or your personal preference. Chocolate, vanilla, or fruit-based ice creams are all excellent choices.
  • Meringue Flavors: Try adding a bit of almond extract or citrus zest to the meringue for a unique twist.
  • Vegan Version: Substitute dairy-free ice cream and egg replacers for the meringue to make a plant-based Baked Alaska.

Storage/Reheating

Baked Alaska is best enjoyed immediately after baking, but you can store leftovers by wrapping the dessert tightly in plastic wrap or foil and keeping it in the freezer. If reheating, use an oven set to a low temperature (around 300°F or 150°C) to ensure the meringue doesn’t burn while the ice cream begins to soften.

FAQs

How long can I keep Baked Alaska in the freezer?

You can store Baked Alaska in the freezer for up to 1 week, as long as it is properly wrapped and sealed to prevent freezer burn.

Can I make Baked Alaska ahead of time?

Yes, you can assemble and freeze the Baked Alaska up to 24 hours in advance. Bake it just before serving for the best results.

Can I use store-bought cake for Baked Alaska?

Absolutely! You can use store-bought sponge cake or pound cake to save time.

How do I prevent the meringue from deflating?

Make sure you beat the meringue to stiff peaks and don’t overmix. The meringue should be glossy and firm before applying it to the ice cream.

Can I use a blow torch instead of the oven for toasting the meringue?

Yes, a kitchen blow torch can be used to lightly toast the meringue if you prefer a more controlled approach rather than using the oven.

What is the best way to serve Baked Alaska?

Serve it immediately after baking for the perfect balance of cold ice cream and warm, golden meringue.

Can I add fruit to the ice cream layers?

Yes! You can mix in fresh fruit or even a fruit syrup to the ice cream layers for an added burst of flavor.

Why is my meringue not holding up?

Ensure the egg whites are whipped to stiff peaks before adding sugar. If they are under-beaten, the meringue will not hold its shape.

Can I make the meringue in advance?

Meringue is best when made fresh, but you can prepare it a few hours before and keep it at room temperature until you’re ready to use it.

Can I use a different type of chocolate?

Yes! You can use milk chocolate, dark chocolate, or white chocolate depending on your preference.

Conclusion

Baked Alaska is a classic dessert that combines indulgence with drama, making it perfect for special occasions. With its layers of ice cream, cake, and meringue, this dessert is sure to impress your guests. By following the simple steps in this recipe, you can create your own masterpiece. Whether you’re serving it for a holiday, a birthday, or just because, Baked Alaska will always be a crowd-pleaser!

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Baked Alaska is a show-stopping dessert that features creamy ice cream, a rich cake base, and a golden toasted meringue. Perfect for special occasions, this indulgent treat offers a delightful combination of temperatures and textures—cold ice cream, soft meringue, and a warm, golden finish. Make this elegant dessert for a memorable treat that will wow your guests!

  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings

Ingredients

For the filling:

Cooking spray

6 tbsp sugar

3 large eggs (whites and yolks separated)

1 tsp vanilla extract

3 oz bittersweet chocolate (melted and cooled)

1 pinch salt

3 pints ice cream (any flavor)

For the meringue:

4 egg whites

¼ tsp cream of tartar

1 cup superfine sugar

Instructions

  • Preheat oven to 450°F (230°C) and lightly grease a baking sheet.

  • Beat the egg whites and salt until soft peaks form, then add sugar gradually until stiff peaks form.

  • Shape the ice cream into a round or oval shape using plastic wrap or parchment paper and freeze for 1-2 hours until firm.

  • Spread a thin layer of melted bittersweet chocolate over the ice cream and return to the freezer.

  • Once the chocolate has set, cover the ice cream completely with the meringue, creating swirls or peaks.

  • Bake for 3-5 minutes or until the meringue is golden brown.

  • Let sit for a few minutes before serving.

Notes

Allow enough time for freezing between steps to ensure the dessert sets properly.

You can use a blow torch to toast the meringue if preferred.

Leftovers can be stored in the freezer for up to 1 week.

  • Author: Madelynn
  • Prep Time: 2 hours (including freezing time)
  • Cook Time: 5 minutes (baking the meringue)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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