Alaska Recipe

Prepare base

Line a round cake pan or a rimmed baking sheet (9-inch round recommended) with parchment. Trim the store-bought sponge or pound cake into a circle slightly smaller than the pan (about 8–9 inches). Lightly brush one side with melted butter and place it buttered-side down in the pan. Chill in the freezer while preparing the ice cream and meringue so it is firm.

Soften and shape ice cream

Let the vanilla ice cream sit at room temperature about 5–10 minutes until soft but not melted (easy to spread). If using jam, whisk the jam until smooth. Spread half the softened ice cream evenly over the chilled cake base (or directly on parchment if not using cake) to form a dome roughly 1 to 1 1/2 inches thick. If adding a swirl, dollop spoonfuls of jam over the ice cream and drag a spatula or skewer lightly to create a swirl. Top with the remaining ice cream and smooth into a dome shape or slightly peaked mound. Press plastic wrap gently onto the ice cream and freeze at least 2 hours, preferably 4 hours or overnight, until very firm.

Preheat and set up

Preheat the oven to 225°F (110°C) if you want a crisp exterior on the meringue but plan to bake it briefly, or prepare for torching by keeping oven off. Line a baking sheet with parchment if baking. Ensure the mixing bowl and beaters are completely clean and dry.

Whip egg whites

Place the 4 large egg whites in the clean bowl with the cream of tartar and salt. Beat on medium speed until frothy. Gradually add the granulated sugar one tablespoon at a time while increasing speed to high. Continue beating until glossy, stiff peaks form and the sugar is fully dissolved (rub a bit between fingertips to check for grittiness). Beat in the vanilla extract on low speed for a few seconds to combine.

Assemble the Alaska

Remove the frozen ice cream dome (on its cake base or on parchment) from the freezer. If it is on a tray, transfer to an oven-safe serving plate. Working quickly, use a spatula to mound the meringue over the frozen ice cream and cake, completely insulating it so no ice cream or cake is exposed. Create decorative peaks with the back of a spoon—peaks help with even browning.

Finish with heat

Option A — Broiler/very hot oven: Preheat broiler and place the Alaska on the top rack about 4–6 inches from the broiler. Broil very briefly, watching constantly, for 20–45 seconds until meringue surfaces are golden brown in spots. If using a conventional oven, bake at 500°F (260°C) for 3–6 minutes until browned. Option B — Culinary torch: Using a kitchen blowtorch, gently brown the meringue by moving the flame evenly over the surface until you achieve an even golden crust (about 1–2 minutes). Remove immediately and return to the freezer for 5–10 minutes if you prefer firmer interior before serving.

If desired, dust the top lightly with confectioners' sugar and scatter fresh berries around the base. To serve, slice with a very hot, dry knife (dip in hot water and dry between cuts) to get clean slices. Serve immediately so you can enjoy the contrast of warm browned meringue and cold ice cream.