Tahitian Baked Alaska Recipe

Line a 9-inch round cake pan or baking sheet with parchment. If using a thin genoise layer, trim to a 9-inch round to fit the bottom of your bowl/dome. Brush the sponge lightly with melted butter and place it on the baking sheet — this will be the base for the ice cream dome.

Soften each ice cream in the refrigerator for 15–20 minutes until scoopable but not melted. Alternatively, let sit at room temperature for 5–10 minutes and stir to a pipeable consistency.

Line the inside of the 9-inch heatproof bowl with plastic wrap, leaving excess overhang for easy unmolding.

Spoon the softened chocolate ice cream into the bowl first, spreading in an even layer about 1/2–3/4 inch thick against the bottom and curved sides. Press gently to remove air pockets. Freeze for 20–30 minutes until firm.

Remove the bowl from the freezer briefly. Add the pistachio ice cream as the next layer, smoothing to an even thickness similar to the chocolate layer. Level the surface carefully, then freeze again for 30–45 minutes until firm.

Add the strawberry ice cream as the top layer, filling to the rim and smoothing the surface. Freeze the dome for at least 3–4 hours, preferably overnight, until fully solid.

When the dome is fully frozen, unset it by lifting the plastic wrap and inverting the bowl onto the prepared genoise on the baking sheet. Remove the plastic wrap and press the ice cream dome gently onto the cake base so it adheres. Return to the freezer while you prepare the meringue.

Make sugar syrup

Combine 1 cup granulated sugar and 1 tablespoon water in a small heavy saucepan. Bring to a boil over medium heat without stirring; clip a candy thermometer to the pan and cook to 240°F (115°C) — soft-ball stage. If you don’t have a thermometer, cook until the syrup reaches a slow stream and looks slightly thickened and clear.

While the syrup is heating, place 5 room-temperature egg whites and 1 tsp cream of tartar in a clean, grease-free mixing bowl. Begin whipping on medium speed until soft peaks form.

When the syrup reaches 240°F (115°C), remove it from the heat. With the mixer running on medium-high, very slowly and carefully pour the hot syrup in a thin stream into the whipping egg whites, avoiding the beaters to prevent splattering. Continue whipping until the bowl is cool to the touch and the meringue is glossy and holds stiff peaks, about 5–7 minutes. Add 1 tsp vanilla extract near the end and whip to incorporate.

Check the frozen ice cream dome (on the cake) — it should be very cold. Working quickly but carefully, use an offset spatula to spread the Italian meringue over the entire dome and base, sealing the ice cream completely. Create decorative peaks or swirls in the meringue; the texture should be thick enough to fully cover without exposing ice cream.

At this point you can either brown the meringue with a kitchen torch until golden all over (15–30 seconds per section) or transfer to a preheated oven at 500°F (260°C) for 2–4 minutes to brown. If using the oven, watch constantly to avoid burning; the meringue should become lightly golden.

Remove the finished, browned Baked Alaska from the oven or torch station and place on a heatproof surface in a well-ventilated area. Warm the brandy (and rum, if using) gently in a small saucepan — do not boil. Warming helps ignition but do not heat to flames when preparing to light.

Just before serving, pour about 1/4 to 1/3 cup warmed brandy over the Baked Alaska (you can pour into a shallow spoon held near the surface to control flow). Using a long match or long lighter, ignite the alcohol carefully and allow the flames to burn for a few seconds to 10–15 seconds to produce a dramatic effect. Tip: stand back and keep a lid or damp towel nearby to smother flames if necessary.

After the flames subside, sprinkle chopped roasted pistachios around the base and scatter sliced fresh strawberries on the serving platter. Dust the top lightly with cocoa powder if desired. Slice with a sharp warm knife (dip blade in hot water and dry between cuts) and serve immediately.

If you prefer not to flambé, you can instead brush the meringue with warmed brandy and light it with a kitchen torch briefly for aroma without flames.