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Brief Overview
Baked Alaska is one of those desserts that turns heads before you even take a bite. It’s an ice cream cake wrapped in fluffy meringue, then briefly baked in a hot oven until golden. Despite its dramatic appearance, this dessert has a charming, old school feel that makes it both nostalgic and theatrical.
The contrast of hot and cold, soft and crisp, makes Baked Alaska more than just a sweet treat. It’s a dessert that plays with expectations. It arrives at the table looking like something warm and toasted, yet inside waits a perfectly frozen centre. It’s clever, bold and unapologetically indulgent.
What Is Baked Alaska?
Baked Alaska is a layered dessert made by placing a dome or block of ice cream over sponge cake, covering the entire structure with a thick layer of whipped meringue, and baking it quickly at a high temperature. The trick lies in the science of insulation.
The meringue acts like a protective blanket. It browns beautifully in the oven but prevents the ice cream underneath from melting. When done right, the outside is toasty and crisp, and the inside remains frozen and creamy. It’s a balance that depends on timing, technique and a bit of theatre.
This dessert is often used to mark special occasions, in part because of how visually striking it is. It isn’t something you make in a rush. The presentation alone earns it a place at dinner parties and celebrations. Few desserts can match its flair or its contrast of temperatures and textures.
Ingredients and Taste
The base usually starts with sponge cake or genoise, something light but sturdy enough to support the weight of the ice cream. The ice cream can be any flavour, but classics like vanilla, chocolate or strawberry are often used. Some versions even stack multiple flavours.
The meringue is made by whipping egg whites and sugar until glossy peaks form. Once it’s piped or spread over the ice cream and cake, it goes into a very hot oven for just a few minutes. The outer meringue turns golden and crisp while locking in the cold core beneath.
Each bite offers a little show on your spoon. There’s the warmth and slight crunch of the baked meringue, the softness of the cake and the rich, frozen centre of ice cream. The flavour depends on what ice cream you use, but the textures remain consistently playful and satisfying.
A Taste of History
Despite its American name, the idea behind Baked Alaska has roots that stretch beyond the United States. The technique of insulating cold items with meringue was known in Europe in the early 1800s, but it gained new life and a fresh name in the US during the 19th century.
In 1867, the United States acquired Alaska from Russia. That same year, chefs at Delmonico’s restaurant in New York unveiled a dessert featuring ice cream and meringue, calling it Baked Alaska to mark the occasion. It was a culinary celebration of expansion and ingenuity.
Over time, Baked Alaska became a symbol of showy desserts in fine dining, especially popular in the mid-20th century. Though it’s less commonly seen today, it still holds a special place in American food history. It’s one of those rare desserts where flavour and spectacle are equally matched.
For those who enjoy a bit of drama with their dessert, Baked Alaska delivers. It offers history, flavour and a touch of magic in every slice, all while keeping the ice cream exactly where it belongs, perfectly frozen at the centre of it all.
How to Make Traditional Baked Alaska
Baked Alaska is a show stopping American classic where cold meets heat in the most dramatic fashion. A soft sponge base supports rich ice cream, all encased in fluffy, golden meringue. It’s crisp on the outside, cool and creamy in the centre. Timing and temperature control are key, but the payoff is a dessert that stuns every time. See the recipe card at the bottom for printable directions
Ingredients
For the Sponge Cake Base:
- 2 medium eggs
- 60g granulated sugar
- 60g plain flour (sifted)
- Pinch of salt
- Butter or oil (for greasing the tin)
For the Ice Cream Layer:
- 500ml good-quality vanilla ice cream (or flavour of your choice, slightly softened)
For the Swiss Meringue:
- 3 large egg whites (room temperature)
- 150g granulated sugar
Optional for Garnish:
- Fresh berries
- Raspberry or fruit coulis
- Cocoa powder or citrus zest
Cooking Instructions
Step 1: Prepare the Sponge Cake Base
To begin, preheat your oven to 175°C (350°F). In a large bowl, beat 2 eggs with 60g of granulated sugar until pale and thick, about 5 minutes. Gently fold in 60g of sifted plain flour and a pinch of salt using a spatula. Pour the batter into a greased and lined 20cm round cake tin and bake for 12 to 15 minutes or until lightly golden. Allow to cool completely, then cut into a circle just large enough to serve as the base for your dessert.
Step 2: Shape and Freeze the Ice Cream Dome
Line a medium bowl with plastic wrap, allowing overhang. Soften 500ml of good quality vanilla ice cream slightly, then press it firmly into the bowl, smoothing the top. Freeze for at least 4 hours or until very firm. Once frozen, invert onto the sponge base and return to the freezer.
Step 3: Make the Swiss Meringue
In a heatproof bowl set over simmering water, whisk 3 egg whites with 150g of sugar constantly until the sugar dissolves and the mixture is warm to the touch. Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form and the meringue is cool, about 5 to 7 minutes.
Step 4: Cover with Meringue
Remove the ice cream and sponge base from the freezer. Quickly and generously cover the entire surface with the meringue using a spatula or spoon, creating decorative peaks and swirls. Ensure the meringue completely seals the ice cream to prevent melting.
Step 5: Freeze Again Before Baking
Place the fully coated Baked Alaska back in the freezer for at least 1 hour. This ensures the centre remains frozen while the meringue browns quickly in the oven.
Step 6: Brown the Meringue
Preheat your oven to 220°C (425°F). Place the chilled Baked Alaska on a baking sheet and bake for 3 to 5 minutes until the meringue is golden brown. Watch closely to avoid burning. Alternatively, use a kitchen torch to brown the meringue evenly.
Step 7: Rest Briefly Before Serving
Let the Baked Alaska rest at room temperature for about 3 minutes. This allows the sponge to soften slightly, making it easier to slice while still keeping the centre intact.
Step 8: For Serving
Slice cleanly with a sharp knife dipped in hot water. Serve each portion immediately on chilled plates to preserve contrast in temperature and texture.
Step 9: Optional Garnishes
Add a drizzle of fruit coulis, a dusting of cocoa powder or a few fresh berries for visual contrast and added freshness.
Final Step: Presentation and Enjoyment
Present your Baked Alaska whole at the table for dramatic effect, then slice to reveal the cold centre. This dessert needs no sides, but a small spoonful of raspberry sauce or citrus zest can lift its richness.
Cooking Tips for Perfect Baked Alaska
- Make sure the ice cream is frozen solid before assembling with meringue
- Whisk meringue until stiff peaks hold their shape and the bowl feels cool
- Seal the meringue completely around the ice cream to prevent leakage
- Use a kitchen torch for precise control if unsure about oven timing
- Serve immediately after browning to preserve temperature contrast
- Use a serrated knife dipped in hot water for clean slices
Baked Alaska (Meringue Covered Ice Cream Dessert)
Ingredients
For the Sponge Cake Base:
- 2 medium eggs
- 60 g granulated sugar
- 60 g plain flour sifted
- Pinch of salt
- Butter or oil for greasing the tin
For the Ice Cream Layer:
- 500 ml good-quality vanilla ice cream or flavour of your choice, slightly softened
For the Swiss Meringue:
- 3 large egg whites room temperature
- 150 g granulated sugar
Optional for Garnish:
- Fresh berries
- Raspberry or fruit coulis
- Cocoa powder or citrus zest
Instructions
- To begin, preheat your oven to 175°C (350°F). In a large bowl, beat 2 eggs with 60g of granulated sugar until pale and thick, about 5 minutes. Gently fold in 60g of sifted plain flour and a pinch of salt using a spatula. Pour the batter into a greased and lined 20cm round cake tin and bake for 12 to 15 minutes or until lightly golden. Allow to cool completely, then cut into a circle just large enough to serve as the base for your dessert.
- Line a medium bowl with plastic wrap, allowing overhang. Soften 500ml of good quality vanilla ice cream slightly, then press it firmly into the bowl, smoothing the top. Freeze for at least 4 hours or until very firm. Once frozen, invert onto the sponge base and return to the freezer.
- In a heatproof bowl set over simmering water, whisk 3 egg whites with 150g of sugar constantly until the sugar dissolves and the mixture is warm to the touch. Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form and the meringue is cool, about 5 to 7 minutes.
- Remove the ice cream and sponge base from the freezer. Quickly and generously cover the entire surface with the meringue using a spatula or spoon, creating decorative peaks and swirls. Ensure the meringue completely seals the ice cream to prevent melting.
- Place the fully coated Baked Alaska back in the freezer for at least 1 hour. This ensures the centre remains frozen while the meringue browns quickly in the oven.
- Preheat your oven to 220°C (425°F). Place the chilled Baked Alaska on a baking sheet and bake for 3 to 5 minutes until the meringue is golden brown. Watch closely to avoid burning. Alternatively, use a kitchen torch to brown the meringue evenly.
- Let the Baked Alaska rest at room temperature for about 3 minutes. This allows the sponge to soften slightly, making it easier to slice while still keeping the centre intact.
- Slice cleanly with a sharp knife dipped in hot water. Serve each portion immediately on chilled plates to preserve contrast in temperature and texture.
- Add a drizzle of fruit coulis, a dusting of cocoa powder or a few fresh berries for visual contrast and added freshness.
- Present your Baked Alaska whole at the table for dramatic effect, then slice to reveal the cold centre. This dessert needs no sides, but a small spoonful of raspberry sauce or citrus zest can lift its richness.
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