Save to Pinterest Baked Alaska is a striking dessert featuring a base of sliced pound cake topped with smooth, softened vanilla ice cream. The entire dome is enveloped in a fluffy, glossy meringue made from whipped egg whites and sugar, then briefly baked until golden brown for a warm, crisp exterior. The preparation combines chilling, layering, and swift baking techniques to achieve the contrast of cold ice cream inside and toasted meringue outside. Ideal for special occasions, it can be customized with various ice cream flavors and served with fresh fruits or sauces for added freshness.
Discovering Baked Alaska was like finding a secret showstopper at a summer party - dramatic, delicious, and honestly a bit magical with all its layers of cake, ice cream, and fluffy meringue baked just right.
I still vividly remember the first time unexpected guests arrived and I whipped this out—everyone’s jaws dropped before they even took a bite.
Ingredients
- Pound Cake: Choosing store-bought or homemade works fine; I lean homemade when I have time for sturdier support under the ice cream dome.
- Vanilla Ice Cream: Slightly softened helps it mold smoothly; feel free to surprise with chocolate or strawberry too.
- Egg Whites: Room temperature whites whip up best for a fluffy meringue that's stable for baking.
- Granulated Sugar: Gradually added to ensure glossy, stiff peaks without graininess.
- Cream of Tartar: A pinch keeps your meringue steady and silky.
- Pure Vanilla Extract: Adds that warm, comforting flavor that ties it all together.
Instructions
- Get Everything Ready:
- Line your medium bowl with plastic wrap generously to make unmolding easy later - this step is key to a smooth release, and the softening ice cream should be slightly pliable but not melting.
- Freeze the Ice Cream Dome:
- Press the ice cream flat and even in the bowl, cover it tightly, then freeze until rock solid - patience here ensures the dome keeps shape.
- Prep the Cake Base:
- Slice the pound cake into even pieces about 2 cm thick and get your baking sheet ready with parchment paper.
- Assemble the Dome:
- Invert the frozen ice cream onto the cake, trimming edges as needed for a snug fit, then freeze the assembled dome again to keep it firm before meringue.
- Whip Up the Meringue:
- Beat egg whites with cream of tartar until soft peaks form, then carefully add sugar while beating until you reach stiff, glossy peaks - the texture should feel like cloud pillows.
- Coat and Decorate:
- Quickly spread the meringue all over the ice cream and cake, sealing the edges completely to trap cold inside. Use the back of a spoon for pretty swirls that will brown beautifully.
- Bake or Torch:
- Pop it in the oven just long enough to get a golden glow or use a kitchen torch for that perfect toasted finish, watching closely to avoid burning.
- Serve Immediately:
- Slicing into this dessert reveals the cool ice cream dome surrounded by warm fluffy meringue, creating a show and treat all at once.
Save to Pinterest This dish became my go-to for celebrations—there’s something about the spectacle of cutting through warm meringue to the icy surprise inside that turns an ordinary day into a cherished memory.
Keeping It Fresh
Freeze the assembled dome solid before adding meringue, and consume the finished dessert quickly to enjoy the best texture contrast - leftovers tend to get soggy or icy.
When You're Missing Something
If you don’t have cream of tartar, a few drops of lemon juice can stabilize your egg whites similarly; and don’t stress if your meringue isn’t perfectly smooth—rustic is charming here.
Serving Ideas That Clicked
Serve with fresh berries or a drizzle of fruit sauce for brightness that cuts through the sweetness effortlessly.
- Last minute thought: Always have your slicing knife warmed for clean cuts.
- Oh wait one more thing: A kitchen torch can save you if you don’t want to wait for the oven broil.
- Final helpful note: Keep guests guessing about what flavor ice cream you used for fun surprise.
Save to Pinterest Thanks for hanging out and sharing this kitchen magic - may your Baked Alaska impress and delight every time.
Frequently asked questions about this recipe
- → What base cakes work best under the ice cream?
-
Pound cake is traditional due to its density, but sponge cake or brownies also provide sturdy support and complement the flavors.
- → How can I prevent the ice cream from melting during baking?
-
Keep the dome frozen solid before adding meringue and bake quickly at a high temperature or use a kitchen torch for browning.
- → What is the purpose of cream of tartar in the meringue?
-
Cream of tartar stabilizes the egg whites, helping the meringue hold firm, glossy peaks and maintain structure during baking.
- → Can I use different ice cream flavors?
-
Absolutely. Vanilla is classic, but chocolate, strawberry, or any preferred flavor adds a unique twist to the dessert.
- → Are there tips for shaping the dessert dome?
-
Line a bowl with plastic wrap to mold the ice cream into a smooth dome, then invert onto cake slices to maintain shape.
