Baked Alaska Recipe
Recipe information
Make Baked Alaska in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base (Cake or Cookie Layer)
Ice Cream Center
Meringue
Finishing (Optional)
Base (Cake or Cookie Layer)
1. Prepare base
Choose a round cake pan or bowl about 8 inches (20 cm) diameter. Trim sponge or pound cake to fit the pan base, about 1/2 to 3/4 inch thick. Place the cake in the bottom of the pan lined with plastic wrap or parchment so it can be unmolded easily. If desired, brush the cake lightly with melted butter to add moisture and flavor.
Ice Cream Center
2. Soften and layer ice cream
Let the ice creams sit at room temperature for 5–10 minutes until soft but not melted. Spoon the vanilla ice cream into the pan on top of the cake, spreading to an even layer about 1 inch thick. Smooth the surface with an offset spatula. If using a second flavor, spread the chocolate ice cream on top of the vanilla in an even layer (or build a dome shape—see next step). For an optional third layer (sorbet), add a thinner layer in the center.
3. Shape and freeze
If you want a dome-shaped baked Alaska, heap the softened ice cream in a mound above the rim of the pan and use a spatula to sculpt a rounded dome. Alternatively keep it flat. Cover tightly with plastic wrap and freeze for at least 4 hours or overnight until completely firm.
Meringue
4. Preheat and prepare
When the ice cream center is fully frozen, preheat your oven to 500°F (260°C) or set a kitchen torch ready. Remove the ice cream dome from the freezer and unmold onto a baking sheet lined with parchment. If the meringue needs to be prepared while oven is heating, proceed quickly to keep ice cream frozen.
5. Make Swiss/Italian-style meringue (safer and stable)
Option A — Swiss meringue: In a heatproof bowl set over barely simmering water, whisk the egg whites, granulated sugar, and cream of tartar until warm to the touch (about 140°F / 60°C) and sugar is dissolved, about 3–4 minutes. Remove from heat and beat with an electric mixer on high until glossy stiff peaks form and the bowl is cool (5–7 minutes). Add vanilla extract near the end and sift in powdered sugar if using. Option B — Italian meringue: Heat sugar with 2 tbs water to 238–240°F (soft-ball) and slowly pour into whipped egg whites while beating until stiff, glossy peaks form.
6. Ice cream coverage
Working quickly, use an offset spatula or large spoon to pile the meringue onto the frozen ice cream and cake, completely covering it so no ice cream or cake is exposed. Create peaks or swirls if you want decorative browning. The thicker the meringue (about 1/2 to 1 inch), the better it insulates the ice cream during browning.
7. Brown the meringue
Option 1 — Oven: Place the baking sheet on the middle rack and bake at 500°F (260°C) for 3–5 minutes, watching closely, until the meringue is golden brown. Remove immediately. Option 2 — Torch: Using a culinary blowtorch, torch the meringue evenly until golden, keeping the flame moving to avoid burning one spot. If using oven, be careful that the ice cream does not soften — the insulating meringue and very high heat should brown quickly.
Finishing (Optional)
8. Garnish and serve
Allow the baked Alaska to rest 1–2 minutes after browning. Transfer to a serving platter. Sprinkle with chocolate shavings or dust lightly with cocoa powder, and scatter fresh berries or mint leaves around. Slice with a sharp knife dipped in hot water and wiped dry between slices to get clean cuts. Serve immediately.
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