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Baked Alaska

This recipe guides you through creating a classic Baked Alaska. It involves layering pound cake with chocolate ice cream, then encasing it in a delicate, sweet meringue. The dessert is briefly torched or baked at high heat to caramelize the meringue while keeping the ice cream frozen, offering a stunning contrast of hot and cold, crisp and creamy textures.
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Total Time 4 hours 43 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: French
Calories: 1140.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ounces pound cake
  • 8 ounces chocolate ice cream
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar

Equipment

  • 1 Electric Mixer (stand or hand mixer)
  • 2 Mixing Bowls (one very clean for meringue)
  • 1 Small Round Cake Ring or Mold (for shaping if desired)
  • 1 Baking Sheet (lined with parchment paper)
  • 1 Kitchen Torch (for browning meringue; alternative: very hot oven)

Method
 

  1. Cut the pound cake into a round shape, slightly smaller than your desired Baked Alaska, or to fit the base of your serving dish.
  2. Allow chocolate ice cream to soften slightly, then scoop it onto the pound cake, shaping it into a dome. Work quickly to minimize melting.
  3. Place the cake and ice cream assembly onto a freezer-safe plate or small baking sheet lined with parchment paper, and freeze for at least 2-3 hours, or until solid.
  4. In a very clean, grease-free mixing bowl, combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed until soft peaks form.
  5. Gradually add sugar, one tablespoon at a time, while continuing to beat. Once all sugar is incorporated, add vanilla extract and beat until stiff, glossy peaks form.
  6. Retrieve the deeply frozen cake and ice cream. Quickly and completely cover the entire frozen dome with the meringue, ensuring no ice cream is exposed. Use an offset spatula to create decorative peaks.
  7. Immediately torch the meringue with a kitchen torch until beautifully browned and caramelized.
  8. Serve immediately to enjoy the delightful contrast of hot meringue and frozen ice cream.

Notes

Achieving a perfect Baked Alaska relies on precise temperature control and swift execution. Ensure your ice cream is deeply frozen before beginning assembly, and work quickly to minimize melting. For the meringue, use egg whites at room temperature in a meticulously clean, grease-free bowl to ensure maximum volume and stability; whip to firm, glossy peaks. The meringue acts as a brilliant insulator, protecting the ice cream from the heat. For an elevated flavor profile, consider brushing the pound cake with a complementary liqueur like Grand Marnier or a coffee liqueur before topping with ice cream. When browning, use a kitchen torch for even, controlled caramelization without overcooking the meringue or melting the ice cream. If using an oven, it must be preheated to a very high temperature (e.g., 500°F/260°C) and the Baked Alaska baked for only a minute or two, just until the meringue browns, then serve immediately.