Tres Leches Baked Alaska Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, and grease the parchment.

Separate and Whisk Eggs

Separate the eggs into yolks and whites. In a medium bowl, whisk the 6 egg yolks with 3 tablespoons sugar and 1 teaspoon vanilla until pale and slightly thickened (about 2–3 minutes).

Fold Dry Ingredients

Sift together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Fold the dry mixture gently into the yolk mixture in two additions, alternating with 2 tablespoons whole milk. Fold in 1 tablespoon melted cooled butter just until combined.

Whip Egg Whites

In a clean bowl, whisk the 6 egg whites to soft peaks, then gradually add a small pinch of sugar (reserve small amount from batter sugar if needed) and continue to beat to medium-stiff peaks. Gently fold one-third of the beaten whites into the yolk batter to loosen, then fold in the remaining whites carefully to retain air.

Bake

Pour batter into prepared pan, smooth the top, and bake for 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Remove and let cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely.

Make Tres Leches Mix & Soak

Whisk together 1/2 cup sweetened condensed milk, 1/4 cup evaporated milk, and 1/4 cup heavy cream (or use the combined 1 cup milk/cream mixture listed). Using a skewer or fork, poke holes all over the cooled cake top. Place the cake in a shallow dish and slowly pour the tres leches mixture over the cake, allowing it to absorb. Chill in refrigerator for at least 2 hours, preferably overnight, to fully soak and set.

Combine 2 cups quartered fresh strawberries, 2 tablespoons granulated sugar, 2 tablespoons water, and 2 tablespoons fresh lime juice in a small saucepan. Cook over medium heat until the strawberries break down and sugar dissolves, about 6–8 minutes, stirring occasionally.

Remove from heat. Optionally stir in 1/2 teaspoon lime zest. Let cool slightly, then puree the mixture in a blender or with an immersion blender until smooth. Strain through a fine mesh sieve into a bowl to remove seeds for a silky coulis. Chill until ready to serve.

Make a simple syrup by bringing 1/2 cup cold water and 1/2 cup granulated sugar to a simmer until sugar dissolves; cool to room temperature. If using frozen strawberries, thaw slightly.

In a blender, combine 3 cups strawberries, cooled simple syrup, 1 tablespoon fresh lime juice, and 1/8 teaspoon salt. Puree until very smooth. Taste and adjust sugar/lime as needed.

Chill the puree thoroughly in the refrigerator (at least 1 hour). Freeze in an ice cream maker according to manufacturer’s instructions until sorbet is firm but scoopable (about 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm up. If you don’t have an ice cream maker, freeze in a shallow pan, stirring every 30 minutes until evenly frozen and scoopable (about 3 hours).

Make Swiss Meringue

Set a heatproof bowl over a small simmering pot of water (double boiler). Combine 4 large egg whites, 3/4 cup granulated sugar, and 1/4 teaspoon cream of tartar in the bowl. Whisk constantly until the sugar is fully dissolved and the mixture reaches about 160°F (or feels hot to the touch and sugar granules are melted), about 3–4 minutes.

Beat Meringue

Remove bowl from heat and immediately whip the mixture with a stand mixer or hand mixer on high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 6–8 minutes. Beat in 1/2 teaspoon vanilla extract at the end.

Assemble Baked Alaska

Scoop or slice a portion of chilled strawberry sorbet into a dome roughly the size of the cake top (you can use a small bowl or ramekin as mold). Place the sorbet dome on the center of the chilled, soaked tres leches cake. Quickly spread or pipe the Swiss meringue over the cake and sorbet, sealing the edges completely so the sorbet is fully enclosed in meringue.

Torch or Bake

If you have a kitchen torch: gently toast the meringue until golden brown in even strokes. If using an oven: preheat broiler (or oven to 500°F/260°C), place the assembled cake on a tray and broil 6–10 inches from heat for 30–60 seconds, watching constantly until meringue is golden—rotate tray as needed. Alternatively, bake at 450°F (230°C) for 3–5 minutes. Remove immediately.

Finish and Serve

Drizzle chilled strawberry lime coulis decoratively around the plate and a small spoonful over each slice. Garnish with sliced fresh strawberries and lime wedges. Serve immediately so sorbet remains frozen while cake and meringue are slightly warm. Serves 8 slices.