Cassatta Baked Alaska - Serves 2 To 4 Recipe

Prepare your mold by lightly greasing the bottom with 1 tsp unsalted butter. Trim the sponge cake to line the bottom of the mold in a single thin layer so it fits neatly; this forms the cassata base.

Remove ice creams from the freezer 10–15 minutes before assembly so they soften slightly and are scoopable but not melted.

Whip the heavy cream with the icing sugar until soft peaks form. Fold the whipped cream gently into each softened ice cream separately to create lighter semi-freddo textures (divide whipped cream roughly proportionally by weight: pistachio 80 ml, rose 40 ml, mango 40 ml, tutti frutti 40 ml). This makes the ice creams easier to spread and helps re-freeze smoothly.

Line the prepared mold with plastic wrap, leaving excess to cover the top later. Place the trimmed sponge cake into the bottom of the mold.

Spoon the pistachio semi-freddo into the mold first to make the central prominent layer (use all 300 g). Press gently to eliminate large air pockets and level the top.

Add a layer of rose semi-freddo (200 g) on top of the pistachio, smoothing with a spatula.

Next add the mango semi-freddo (200 g), level gently.

Top with the tutti frutti semi-freddo (200 g) making the outermost ice-cream layer. Smooth the surface and fold the excess plastic wrap over so the top is sealed.

Freeze the assembled cassata at least 4 hours, ideally overnight, until completely solid.

While the cassata is freezing, pulse the shelled pistachios with powdered sugar in a food processor or chop finely by hand to create a coarse crumble. Reserve for coating and garnish.

Prepare fresh mango slices and set aside refrigerated until serving.

Bring egg whites to room temperature. In a spotless, dry mixing bowl, start whisking egg whites with cream of tartar until foamy.

Gradually add granulated sugar in three additions while whisking at medium-high speed until glossy stiff peaks form and sugar is fully dissolved. Add vanilla extract at the end and whisk briefly to combine.

If baking the meringue to set (safer for raw egg concerns), preheat oven to 200°C (400°F) for torching finish or 120°C (250°F) for full low-temperature set. If you plan to raw-torch only the exterior, prepare to use a kitchen torch immediately before serving.

Remove the frozen cassata from the freezer. Unwrap the plastic and invert the mold onto a baking sheet or serving platter so the tutti frutti layer is outermost (or keep orientation as desired). Peel off plastic wrap and set cake on a level tray that can handle brief oven heat or a torch.

Immediately using an offset spatula, cover the entire frozen cassata with an even, thick coat of meringue (all of it). Work quickly so the ice cream stays frozen and the meringue adheres well.

Option A — Torch finish (recommended): Using a kitchen torch, brown the meringue evenly to a deep golden color, creating peaks and texture as you go. The rapid browning seals the meringue and keeps the ice cream frozen inside.

Option B — Quick oven bake: Preheat oven to 200°C (400°F) and bake for 3–6 minutes, watching closely, until the meringue browns. Remove immediately and return to the freezer for at least 10 minutes to firm again before flambéing. (Longer baking will melt the interior — avoid.)

Once the meringue is browned, press the chopped pistachio crumble gently onto the base edge or decoratively around the middle where you like, so some pistachio sits on the meringue and some falls onto the serving plate.

Make the flambé sauce just before serving: in a small sauté pan over medium heat, melt 15 g unsalted butter. Add 2 tbs demerara sugar and stir until it dissolves and starts to caramelize lightly (30–60 seconds).

Remove the pan from heat, add 1 tsp lemon juice, then carefully add 60 ml dark rum. (Stand back and use a long match or long-stem lighter to ignite, or transfer to a heatproof ladle.) Light the rum and let it flambé until flames subside (about 5–8 seconds). Keep pan nearby for serving.

To serve: bring the browned cassata to the table on a heatproof platter. Optionally spoon some of the warm rum sauce around the platter (not directly onto the meringue). Light the remaining sauce in the pan and pour the flaming rum carefully around the cassata for dramatic presentation — do so only if comfortable and take safety precautions. The flame will die out quickly and leave a glossy caramelized rinse.

Slice the cassata with a hot dry knife (dip in hot water and wipe dry between slices) to make clean portions. Garnish each slice with fresh mango slices and a few crystallized rose petals or edible flowers, and sprinkle extra chopped pistachios on the plate.