Baked Alaska Recipe
📝 Ingredients (8–12 servings)
Cake Base
- 1 (8 in) round cake layer (pound, sponge, or brownie)
Ice Cream Dome
- ~1.5 qt (6 cups) softened ice cream of choice
Swiss/Italian Meringue
- 6 large egg whites, room temperature
- 1–1¼ cups granulated sugar
- ½ tsp cream of tartar or a splash of vinegar
🍽️ Instructions
- Shape the Ice Cream
- Line a bowl (~8 in) with plastic wrap. Fill with softened ice cream, smoothing the top, then freeze until firm (at least 2 hrs or overnight)
- Prepare the Cake
- Place the cake round on a parchment-lined tray or serving platter.
- Assemble
- Unmold the frozen ice cream dome onto the cake. Press gently to adhere
- Whip the Meringue
- Swiss-style: Warm the whites, sugar, and cream of tartar in a heatproof bowl over simmering water until sugar dissolves, then beat to stiff, glossy peaks.
- French-style: Whip whites, cream of tartar, and sugar until stiff peaks form
- Cover & Seal
- Quickly cover the dessert with meringue, sealing all edges and forming decorative peaks
- Brown the Meringue
- Use a kitchen torch to evenly toast the meringue—move continuously to avoid melting the ice cream.
- Alternatively, broil in a very hot oven (425 °F) for 3–6 minutes until golden .
- Serve Immediately
- Slice and serve at once to enjoy the contrast of warm, caramelized peaks and cold, creamy center .
