Baked Alaska Layered Delight (Print version)

Layers of sponge cake and vanilla ice cream wrapped in toasted meringue create an impressive dessert.

# What you'll need:

→ Cake Base

01 - 1 sponge cake layer (8-inch round, about 3/4-inch thick)

→ Ice Cream

02 - 4 cups vanilla ice cream, slightly softened

→ Meringue

03 - 4 large egg whites, at room temperature
04 - 1 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - 1 teaspoon vanilla extract

# How to make it:

01 - Line an 8-inch bowl with plastic wrap, leaving an overhang. Pack the softened ice cream into the bowl, smoothing the surface. Cover and freeze until very firm, at least 4 hours or overnight.
02 - Place the sponge cake layer on a parchment-lined baking sheet. Unmold the ice cream dome onto the cake, removing the plastic wrap. Return to freezer while preparing meringue.
03 - In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks develop. Fold in vanilla extract.
04 - Preheat the oven to 450°F or prepare a kitchen torch for toasting the meringue.
05 - Quickly spread meringue over the ice cream and cake, sealing all edges completely. Create decorative swirls on top.
06 - Bake in the preheated oven for 3 to 5 minutes until meringue is golden brown or toast evenly with a kitchen torch.
07 - Slice and serve immediately to preserve texture and temperature contrast.

# Expert suggestions:

01 -
  • It looks impossibly fancy but you're mostly just assembling things that are already delicious.
  • The contrast of frozen ice cream and warm toasted meringue is genuinely thrilling every single time.
  • You can make it days ahead, which means you're actually relaxed when guests arrive.
02 -
  • Even one drop of egg yolk in your whites will prevent them from whipping properly, so separate your eggs carefully and use a spotlessly clean bowl.
  • The magic of this dessert is the temperature contrast—if you skip the proper freezing or the quick toasting, you'll lose that wow factor entirely.
03 -
  • Assemble everything while your meringue is freshly made and at peak volume—don't let it sit or it'll start to deflate and weep.
  • A kitchen torch gives you more control than an oven, so if you have one and are comfortable using it, that's your best bet for even browning.

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