🇺🇸 USA · Dessert
Baked Alaska
By eatmundo · July 5, 2026
🇺🇸 USBaked Alaska is a stunning vintage dessert that marries the contrasting temperatures of cold ice cream and warm meringue. A slice of sponge cake is topped with scoops of ice cream, then encased in a fluffy, torched meringue, offering a delightful combination of textures and temperatures.
Ingredients
check them off as you prepareHow to Make It
- 1
Pre-chill a baking sheet. Place a 1-inch thick slice of sponge cake (such as vanilla or pound cake) on the baking sheet.
- 2
Place several scoops of various flavored hard ice cream directly on top of the cake, shaping it into a dome. Freeze for at least 30 minutes until very firm.
- 3
To make the meringue: In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk 3 large egg whites, 3/4 cup of granulated sugar, and 1/4 teaspoon of cream of tartar until the sugar dissolves and the mixture is warm to the touch (about 5-7 minutes).
- 4
Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form (about 5-8 minutes). Stir in 1/2 teaspoon of vanilla extract.
- 5
Quickly spread the meringue over the frozen ice cream dome, ensuring it completely seals the ice cream to the cake. Use a spatula to create decorative peaks.
- 6
Bake in a preheated oven at 250°C (480°F) for 3-5 minutes, or use a kitchen torch, until the meringue is golden brown. Serve immediately.
Frequently Asked Questions
How can I prevent the ice cream from melting too quickly when making Baked Alaska?+
Ensure your cake and ice cream layers are very well-chilled and frozen solid before assembly. Work quickly when layering, and return the assembled dessert to the freezer for at least an hour before applying the meringue and baking.
What's the best way to get a perfectly browned meringue on a Baked Alaska?+
For a classic oven finish, bake at a very high temperature (e.g., 500°F/260°C) for just 3-5 minutes, watching closely until the peaks are golden. Alternatively, use a kitchen torch for precise and even browning without heating the interior as much.
Which type of cake base is most suitable for Baked Alaska?+
A sturdy, relatively dense cake like a genoise sponge, pound cake, or even a basic vanilla sponge works best. It provides a stable base and won't crumble under the weight of the ice cream and meringue.
My meringue sometimes "weeps" after baking; how can I avoid this?+
Weeping often occurs from undissolved sugar or under-baking. Ensure you beat the meringue until the sugar is fully dissolved and it forms stiff, glossy peaks, then bake until lightly golden to set the structure.
🇺🇸 USMundo Match
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