Baked Alaska Recipe

Prepare pan and oven

Preheat oven to 375°F (190°C). Butter and line an 8-inch round cake pan with parchment, trimming the parchment to fit snugly.

Whisk eggs and sugar: In a large, heatproof bowl set over (not touching) simmering water, whisk the 4 eggs with 3 tablespoons sugar until warm to the touch (about 110°F / 43°C) and sugar is dissolved, about 2–3 minutes.

Whip eggs: Transfer the warm egg mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high until tripled in volume and pale, thick ribbon consistency—about 6–8 minutes.

Fold in dry ingredients: Sift the 3 tablespoons flour and a pinch of salt over the whipped eggs in two additions, folding gently with a spatula to keep volume. Fold in the cooled melted butter and 1 teaspoon vanilla extract gently until just combined.

Bake: Pour batter into prepared pan, smooth top, and bake 12–15 minutes or until the cake is golden and springs back lightly. Remove from oven and cool on a rack for 5 minutes, then invert onto a rack and peel off parchment. Cool completely.

Trim to size: Once cooled, trim the genoise into a circle the same diameter as your ice cream dome or individual molds (suggested 6–8 inch). Set aside.

Cook fruit: In a small saucepan, combine 2 cups black raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until berries break down and juices run, about 5–7 minutes.

Puree and strain: Purée the cooked berries with an immersion blender or regular blender. For a smooth ice cream, press the purée through a fine sieve to remove seeds. You should yield about 1 to 1-1/4 cups seedless purée. Cool to room temperature.

Make base: In a large bowl whisk 1.5 cups heavy cream, 1/2 cup whole milk, 1/2 teaspoon vanilla and the cooled raspberry purée until evenly combined. Taste and add up to 1 tablespoon more sugar if needed for sweetness.

Chill and churn: Chill mixture thoroughly in the refrigerator (at least 2 hours or overnight). Churn in an ice cream maker according to manufacturer's directions until soft-set. Transfer to a lined container and freeze until firm enough to scoop / shape, about 2–4 hours or overnight for best results.

Shape for assembly: If assembling a single Baked Alaska, soften ice cream slightly so it's scoopable but still firm, then pack into a bowl (same diameter as genoise) lined with plastic wrap to create a dome. Smooth top and freeze solid. For individual portions, use small bowls or molds.

Heat milk: In a small saucepan, heat 1 cup whole milk with 1/2 teaspoon vanilla and a pinch of salt until just steaming (do not boil). Remove from heat.

Whisk yolks and sugar: In a separate bowl, whisk 3 egg yolks with 3 tablespoons sugar until pale and slightly thickened.

Temper yolks: Slowly stream about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining milk, stirring constantly.

Cook custard: Cook over low heat, stirring constantly with a wooden spoon or spatula, until custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C). Do not boil or it will curdle.

Finish: Remove from heat and strain into a bowl to stop cooking. Stir in 3 tablespoons mango puree. Cool to room temperature, then cover and chill thoroughly (at least 2 hours). The sauce will thicken slightly when chilled. Keep chilled until serving.

If thicker sauce is desired, return chilled mixture to low heat and simmer gently a minute more, stirring, then cool again.

Prep bowl and egg whites: Ensure mixing bowl and whisk are clean and dry. Let 4 egg whites come to room temperature (about 20–30 minutes).

Start whipping: In a stand mixer or with a hand mixer, begin whipping the egg whites on medium speed until foamy. Add 1/4 teaspoon cream of tartar and a pinch of salt.

Add sugar gradually: With the mixer running, add 1 cup granulated sugar in a slow, steady stream. Increase speed to high and whip until glossy, stiff peaks form and sugar is fully dissolved (rub a bit between thumb and finger—should feel smooth). Add 1/2 teaspoon vanilla and whip briefly to combine.

Meringue is ready to spread over the frozen ice cream dome immediately. Keep meringue at room temperature only briefly before using; do not let it deflate.

Assemble base and ice cream: Place trimmed genoise round on a baking sheet or heatproof serving platter. If desired, brush the top lightly with melted butter and dust with a little powdered sugar. Remove frozen ice cream dome from its mold (lift using plastic wrap) and place centered on the genoise.

Add mango crème anglaise: Spoon chilled mango crème anglaise around the base of the ice cream dome or serve on the side. Do not pour hot sauce on the frozen dome; sauce should be chilled or room temperature.

Apply meringue: Working quickly, pile the prepared meringue over the ice cream and cake, sealing the edges thoroughly so no ice cream shows. Use a spatula to create swirls and peaks in the meringue for an attractive toasted surface.

Torch meringue: Using a kitchen blowtorch, evenly brown the meringue peaks and ridges until golden and toasted to your preference. Move the torch continuously to avoid burning. If you do not have a torch, preheat oven to 500°F (260°C) and bake on the top rack for 1–2 minutes, watching closely, until toasted.

Rest briefly then serve: Let the assembled Baked Alaska rest 1–2 minutes after toasting, then slice with a hot, dry knife (dip in hot water and wipe between cuts) to get clean slices. Serve slices with extra mango crème anglaise and fresh black raspberries or mango slices as garnish.