Make this stunning Baked Alaska dessert with a layer of cake, ice cream, and toasted meringue. A visually impressive treat perfect for special occasions.
Introduction
Baked Alaska is a visually striking and delicious dessert that brings together three elements: cake, ice cream, and a fluffy, toasted meringue. Despite its elegant appearance, Baked Alaska is surprisingly easy to make and guarantees to wow your guests. The magic of this dessert lies in its combination of cold ice cream inside and a warm, toasty meringue on the outside. How does the ice cream stay frozen while the meringue gets browned in the oven? The secret is in the protective layer of meringue, which insulates the ice cream while crisping up to perfection.
This dessert has a rich history, originating in the 19th century and named in honor of Alaska’s admission as a U.S. state. Today, it remains a popular choice for special celebrations and festive gatherings because it combines a variety of textures and flavors—soft cake, creamy ice cream, and a light, marshmallow-like meringue crust. With this recipe, you can create your own show-stopping Baked Alaska that is sure to impress both in taste and presentation.
Ingredients
- 1 sponge cake (store-bought or homemade), about 1 inch thick
- 1 quart of your favorite ice cream (vanilla, chocolate, or a combination)
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions
- Prepare the base: Place the sponge cake on a parchment-lined baking sheet or an oven-safe serving dish. The cake should be slightly larger than the ice cream dome to form a stable base.
- Shape the ice cream: Scoop the ice cream into a rounded dome on top of the cake. Smooth it out using a spatula to form an even, rounded top. Freeze the cake and ice cream for at least 1-2 hours, or until very firm.
- Make the meringue: In a clean bowl, whisk the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy. Beat in the vanilla extract.
- Coat the ice cream with meringue: Remove the cake and ice cream from the freezer. Completely cover the ice cream and cake with a thick layer of meringue, spreading it evenly and making sure there are no gaps. The meringue should act as an insulating layer.
- Bake: Preheat your oven to 500°F (260°C). Place the Baked Alaska in the oven and bake for 3-5 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid burning.
- Serve immediately: Once the meringue is beautifully toasted, serve the Baked Alaska right away for the best presentation.
How to Prepare
Start by ensuring that your ice cream is shaped into a firm, dome-like structure on top of the cake base. Freezing the cake and ice cream for a few hours is essential to prevent melting when you later apply the meringue and bake it. The meringue acts as an insulator, keeping the ice cream cold while allowing the outside to become golden and crispy. When making the meringue, ensure that your bowl and whisk are completely grease-free to achieve stiff, glossy peaks. Once the meringue is applied, bake quickly at high heat until the meringue browns evenly. Serve immediately to enjoy the perfect contrast between the cold ice cream and warm meringue.
Preparation Time
- Prep time: 20 minutes
- Freezing time: 2 hours
- Cook time: 5 minutes
- Total time: 2 hours 25 minutes
Servings
This recipe serves 6-8 people, making it a fantastic choice for small gatherings or special events.
FAQs
- Can I use store-bought cake for Baked Alaska?
Yes, store-bought sponge cake works perfectly for this recipe, saving you time and effort. Just ensure it’s slightly larger than your ice cream dome. - What type of ice cream should I use?
You can use any flavor of ice cream you like. Classic choices are vanilla, chocolate, or even Neapolitan for a combination of flavors. - Can I make Baked Alaska ahead of time?
You can assemble the cake and ice cream portion ahead of time and keep it in the freezer. However, it’s best to add the meringue and bake it right before serving to keep the meringue fresh and crispy. - How do I store leftovers?
Leftover Baked Alaska can be frozen, but the meringue may lose some of its texture. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 days. - Can I use a blowtorch to brown the meringue instead of baking it?
Yes! A blowtorch is a great alternative to baking and allows you to control the browning of the meringue. Simply torch the meringue until it’s golden all over.
Conclusion
Baked Alaska is the ultimate dessert for anyone looking to make an unforgettable impression. With its layers of soft cake, creamy ice cream, and crispy meringue, it combines contrasting temperatures and textures to create a truly unique treat. This dessert may look complicated, but with a little preparation, it’s surprisingly easy to put together. Whether you’re hosting a dinner party or celebrating a special occasion, Baked Alaska is sure to be the highlight of the meal.
Don’t be intimidated by its elegant appearance—Baked Alaska is as much fun to make as it is to eat. Gather your ingredients, shape the ice cream dome, whip up that meringue, and prepare to wow your guests with a dessert they’ll be talking about long after the last bite!
