Baked Alaska
A good baked Alaska hides a dome of frozen vanilla ice cream under a thick, glossy meringue, and the whole thing spends just 5 minutes in a very hot oven. The meringue is full of tiny air bubbles that insulate the ice cream, so it stays frozen while the outside turns golden. Most of the work is done ahead in the freezer, which makes it a great dinner party pudding for six.
- Total
- 2 h 30 min
- Prep
- 25 min
- Cook
- 5 min
- Serves
- 6
- Per serving
- 320kcal
Getting the texture of baked alaska right
Three things make the dessert work: ice cream frozen solid, meringue that is whisked stiff, and an oven that is properly hot. The cold centre and the hot coating are only separated by a thin layer of air bubbles, so there is no time for the ice cream to melt through. A hot oven browns the outside in minutes, and a cooler one gives the heat longer to reach the middle.
Sponge helps too, because it sits between the ice cream and the hot tray. Keep a 2cm border of sponge showing around the ice cream so the meringue has something to grip onto.
Baked Alaska, step by step
Tap a time to start a timer.
- Build the base Line a baking tray with baking paper and set the sponge on it. Spread the jam over the sponge, if using. Take the ice cream out of the freezer for to soften slightly, then pile it into a dome on the sponge, leaving a 2cm border all round. Smooth it with the back of a spoon.
- Freeze Put the tray in the freezer, uncovered, for at least 2 hours, until the ice cream is rock hard. This is the step that stops it melting in the oven.
- Heat the oven About before you want to bake it, heat the oven to 220°C (200°C fan), gas 7, with a shelf in the middle.
- Whisk the meringue Whisk the egg whites in a clean, grease-free bowl with the electric whisk until they form stiff peaks. Add the caster sugar 1 tablespoon at a time, whisking for 10 seconds between each, until the meringue is thick and glossy and no longer feels gritty when rubbed between your fingers. Whisk in the vanilla extract.
- Cover completely Take the tray from the freezer and spread the meringue over the ice cream and sponge, right down to the baking paper so there are no gaps. Pull the meringue up into peaks with the back of a spoon.
- Bake Bake for , until the peaks are golden brown. Serve straight away, cut into six slices with a hot, sharp knife.
Swaps and finishing touches
Plain pound cake makes a firm base, and there is a recipe for pound cake if you want to bake your own. For another dessert that pairs warm cake with cold ice cream, see mazarin cake with ice cream.
Vanilla is the classic choice, but strawberry, raspberry ripple or chocolate ice cream all work in the same way. A kitchen blowtorch gives you more control over the colour than the oven, so you can brown the peaks evenly instead of baking it if you prefer. Dust the finished dessert with a little icing sugar for a bakery look.
Common problems and fixes for Baked Alaska
- The ice cream melts and runs out of the meringue.
- There was a gap in the meringue, or the ice cream was not frozen hard enough. Make sure the meringue touches the baking paper all round, and freeze for the full 2 hours.
- The meringue is runny or weeps syrupy drops.
- The sugar was added too fast or was not fully whisked in. Add it slowly and whisk until the meringue feels smooth between your fingers. Any fat or yolk in the bowl will also stop the whites from whipping, so use a clean bowl.
- The meringue is pale or the peaks are burnt.
- If it is pale after 5 minutes, brown the peaks with a blowtorch rather than leaving it longer in the oven. If it browns too fast, your oven is hot, so move the tray down a shelf.
Frequently asked questions about Baked Alaska
Can you make baked Alaska ahead?
Yes, you can build the sponge and ice cream dome up to 2 days ahead and keep it covered with cling film in the freezer. Whisk the meringue and bake it just before serving.
Is it safe to eat meringue that is only baked briefly?
Eggs with the British Lion mark are safe to eat raw or lightly cooked, even for pregnant women, according to the FSA. If you use other eggs, choose pasteurised egg whites.
What can I use instead of sponge cake?
Any plain cake works. Use a slice of pound cake cut to size or a chocolate brownie base. Just keep it dense enough to carry the ice cream.
What do I do with the leftover egg yolks?
Use them in custard, lemon curd or mayonnaise within 2 days, or freeze them with a pinch of sugar for up to 3 months.
How did you like the recipe?
4.7 / 5 · 51 ratings
