Classic Baked Alaska

Baked Alaska is a show-stopping dessert that combines a foundation of sponge cake, a layer of softened ice cream, and a fluffy, golden meringue. The magic of Baked Alaska lies in its ability to balance the contrast between the cold ice cream and the warm, caramelized meringue. Despite its impressive appearance, it’s simpler to prepare than it looks, making it a perfect dessert for special occasions and celebrations. The use of softened vanilla ice cream and a prepared cake base saves time, allowing you to focus on creating a beautiful, cloud-like meringue that seals in the frozen surprise.

Full Recipe:

Ingredients

2 quarts vanilla ice cream (softened, or as needed)

8 egg whites

⅛ teaspoon cream of tartar

⅛ teaspoon salt

1 cup white sugar

1 prepared 8-inch round white cake layer (store-bought or homemade)

Steps to Make Classic Baked Alaska

Prepare the Ice Cream Layer:

Start by lining a round bowl (about 8 inches in diameter) with plastic wrap, allowing excess wrap to hang over the sides. This will make it easier to remove the ice cream later.

Scoop the softened vanilla ice cream into the bowl, pressing it down to create an even layer that molds to the shape of the bowl. The ice cream should fill the bowl completely, forming a smooth dome shape.

Once the ice cream is evenly spread, cover the top with the excess plastic wrap and freeze for at least 3 hours or until the ice cream is firm.

Prepare the Meringue:

In a large mixing bowl, beat the 8 egg whites using an electric mixer on medium speed until they begin to froth.

Add the ⅛ teaspoon of cream of tartar and ⅛ teaspoon of salt. Continue beating until soft peaks form.

Gradually add the 1 cup of sugar, a tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until stiff, glossy peaks form. This step ensures your meringue is stable and will hold its shape when baked.

Assemble the Baked Alaska:

Preheat your oven to 500°F (260°C), ensuring it reaches the right temperature to quickly brown the meringue.

Place the prepared cake layer on a baking sheet or an oven-safe serving platter.

Remove the ice cream dome from the freezer and gently lift it out of the bowl using the plastic wrap. Peel off the plastic wrap and place the ice cream dome on top of the cake layer.

Immediately cover the ice cream and cake with the prepared meringue. Be sure to spread the meringue evenly over the entire surface, covering the ice cream and cake completely, with no gaps. This layer of meringue will act as an insulating barrier to protect the ice cream from melting in the oven.

Bake the Baked Alaska:

Place the assembled Baked Alaska into the preheated oven and bake for 3-5 minutes, or until the meringue turns golden brown. Keep a close eye on the dessert, as the meringue will brown quickly at high temperatures.

Once the meringue is golden and slightly crisp on the outside, remove the Baked Alaska from the oven.

Serve and Enjoy:

Serve the Baked Alaska immediately. When sliced, the contrast between the warm, toasted meringue and the cold, creamy ice cream creates a delightful dessert experience. It’s the perfect balance of textures and temperatures!

Nutrition Facts (Per Serving, Approximate)

Calories: 450 kcal

Carbohydrates: 60 g

Protein: 8 g

Fat: 18 g

Saturated Fat: 11 g

Sugar: 50 g

Sodium: 270 mg

Fiber: 0 g

Frequently Asked Questions (FAQs)

Can I use a different flavor of ice cream? Absolutely! While vanilla is a classic choice, you can use any flavor of ice cream you prefer. Try experimenting with chocolate, strawberry, or even a combination of flavors for a more customized dessert.

How do I know when the meringue is done? The meringue should be golden brown and slightly crispy on the outside. Keep a close watch on the meringue while it’s in the oven, as it can brown quickly. Once it reaches your desired level of browning, remove it from the oven immediately.

What if I don’t have cream of tartar? Cream of tartar helps stabilize the egg whites and ensures the meringue holds its shape. If you don’t have cream of tartar, you can use an equal amount of white vinegar or lemon juice as a substitute.

Can I make Baked Alaska ahead of time? You can prepare the ice cream dome and cake layer ahead of time and store them in the freezer for up to a day. However, the meringue should be made fresh just before baking. Once the meringue is added, it’s best to bake and serve the Baked Alaska immediately for the best texture and presentation.

Can I use a blowtorch to brown the meringue? Yes, a kitchen blowtorch can be used to brown the meringue if you prefer not to use the oven. Simply torch the meringue evenly until golden brown, being careful not to burn it.

Tips for Making the Best Baked Alaska

Keep the Ice Cream Cold: Make sure the ice cream dome is well-frozen before assembling the Baked Alaska. This helps prevent the ice cream from melting too quickly while the meringue is browning.

Stabilize the Meringue: Adding cream of tartar to the egg whites helps stabilize the meringue, ensuring it holds its shape and doesn’t collapse in the oven. Be patient while whipping the meringue, as achieving stiff peaks is crucial for success.

Even Meringue Coverage: When spreading the meringue, be sure to cover every inch of the ice cream and cake. Any gaps can cause the ice cream to melt too quickly, resulting in a soggy dessert.

Use a Hot Oven: The high oven temperature is essential for quickly browning the meringue without melting the ice cream. Preheat the oven properly and bake the Baked Alaska for just a few minutes to achieve the perfect golden exterior.

Customize the Cake Base: While white cake is a traditional base, you can experiment with other types of cake like chocolate, sponge, or even brownies for added flavor.

Storage Tips

In the Freezer: If you need to store leftover Baked Alaska, place it in an airtight container and freeze for up to 2 days. The texture may not be as crisp as when it’s freshly baked, but it will still taste delicious.

Make-Ahead: You can prepare the ice cream dome and cake layer a day in advance and store them in the freezer. The meringue should be added just before baking for the best results.

Conclusion

Baked Alaska is a dessert that impresses both in presentation and flavor. The combination of cold, creamy ice cream encased in warm, golden meringue makes for an unforgettable dessert experience. While it may seem like a complicated dish, it’s surprisingly easy to prepare with just a few steps. The ability to customize the ice cream and cake layers also makes it a versatile treat that can be adapted to your preferences. Whether you’re making it for a special occasion or just to treat yourself, Baked Alaska is a dessert that’s sure to delight and satisfy. Enjoy the contrast of temperatures, the sweetness of the meringue, and the creaminess of the ice cream in every bite!