Baked Alaska Recipe – French Special
Baked Alaska is a decadent dessert that combines a layer of ice cream encased in a sponge cake and topped with a light, fluffy meringue. When baked briefly at a high temperature, the meringue becomes golden brown while the ice cream inside stays frozen. This dessert is renowned for its dramatic contrast between the warm, crispy meringue and the cold, creamy ice cream, offering a delightful visual and culinary experience. It became popular in the late 19th century and is celebrated for its impressive presentation.
- Prep Time25 min
- Cook Time10 min
- Perform Time10 hr
- Total Time10 hr 35 min
For the Cake Base:
- 1 sponge cake or pound cake (store-bought or homemade)
For the Ice Cream Layer:
- 1 pint of ice cream (flavor of your choice)
For the Meringue:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Prepare the Cake Base:
Preheat your oven to 450°F (230°C).
Cut the sponge cake into a shape that fits your serving dish or individual ramekins.
Place the cake on a baking sheet or in a baking dish.
Prepare the Ice Cream Layer:
Soften the ice cream slightly until it’s spreadable.
Spread the ice cream over the cake layer in an even dome shape. Return to the freezer to freeze until solid, at least 1-2 hours.
Make the Meringue:
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the sugar, a tablespoon at a time, beating until the mixture forms stiff, glossy peaks.
Mix in the vanilla extract.
Assemble and Bake:
Remove the frozen ice cream and cake from the freezer.
Spread the meringue over the ice cream and cake, ensuring that it covers the entire surface and is sealed well to prevent ice cream from escaping.
Use a spatula to create peaks and swirls in the meringue for a decorative effect.
Bake:
Place the assembled Baked Alaska in the preheated oven.
Bake for 4-6 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
Serve Immediately:
Remove from the oven and serve right away.
Recipe Notes:
Meringue Tips: Make sure your mixing bowl and beaters are completely clean and dry. Any grease can prevent the egg whites from whipping properly.
Ice Cream Tip: For best results, use a scoopable ice cream that’s slightly softened. Too hard and it’s difficult to spread; too soft and it may melt quickly.
Decorative Touch: Feel free to add fruit or chocolate sauce on the plate for extra flair.
