Baked Alaska Recipe – French Special
Indulge in this Baked Alaska Recipe, a timeless French dessert featuring sponge cake layered with ice cream and crowned with light fluffy meringue. When baked briefly at high heat, the meringue turns golden brown while the ice cream inside stays frozen—a dramatic temperature contrast that makes every bite visually stunning and irresistibly delicious. Perfect for elegant dinner parties or special celebrations where presentation and flavor matter equally
- 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 stability tips: Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites to achieve glossy, stiff peaks that hold their shape.
Ice cream doming: For a perfect dome shape, gently soften and then shape the ice cream over the cake base—this ensures an even freeze and smooth meringue coverage.
Pre-freezing time: After assembling the cake and ice cream layer, freeze the dessert for at least 1–2 hours until solid before applying meringue and baking—it helps preserve the cold center during high-heat baking
