Baked Alaska is a stunning dessert made of layers of cake, ice cream, and fluffy meringue — baked just long enough to turn the meringue golden without melting the ice cream inside. It’s dramatic, delicious, and surprisingly easy to prepare when done step-by-step. Perfect for celebrations or a special dinner finale, Baked Alaska impresses both in look and taste.
1. Cooking Time: 30 minutes (plus freezing time)
2. Serving: 6 servings
3. Ingredients:
For the Base:
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1 sponge cake or pound cake layer (about 1 inch thick, cut to size)
For the Ice Cream Layer:
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1 pint vanilla ice cream (softened slightly)
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1 pint strawberry or chocolate ice cream (optional for layering)
For the Meringue:
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4 large egg whites
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½ cup granulated sugar
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¼ teaspoon cream of tartar
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1 teaspoon vanilla extract
4. Instructions:
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Prepare the base: Place the cake layer on a baking sheet lined with parchment paper. You can use a round or rectangular shape depending on your preference.
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Add the ice cream: Scoop the softened ice cream over the cake and shape it into a dome using a spatula. Smooth the surface evenly. For two flavors, add one layer of each, pressing gently.
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Freeze: Place the cake and ice cream structure in the freezer for at least 4 hours or until completely firm.
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Make the meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, while beating continuously until stiff, glossy peaks form. Beat in vanilla extract.
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Cover with meringue: Remove the frozen base from the freezer and quickly spread the meringue evenly over the entire dome, sealing the edges completely to prevent melting.
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Bake: Preheat the oven to 500°F (260°C). Bake the dessert for 3–5 minutes or until the meringue is golden brown. You can also use a kitchen torch to brown the meringue evenly.
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Serve: Slice immediately and enjoy the contrast of warm meringue and cold ice cream inside.
5. Nutrition (per serving):
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Calories: 340
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Protein: 6g
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Fat: 13g
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Carbohydrates: 48g
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Sugar: 36g
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Fiber: 1g
6. Tips:
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Work quickly when covering the frozen ice cream with meringue to avoid melting.
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For a flavor twist, use a brownie base instead of sponge cake.
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You can make mini Baked Alaskas using cupcakes for individual servings.
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If using a kitchen torch, move it in small circles to evenly toast the meringue.
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Keep the dessert in the freezer until right before baking for best results.
