📝 About This Recipe
A culinary masterpiece of temperature contrasts, the Baked Alaska is a legendary dessert featuring a core of frozen ice cream nestled atop a buttery sponge cake, all cloaked in a toasted, cloud-like meringue. Originally popularized in the 19th century to celebrate the acquisition of the Alaskan territory, this dish offers a dramatic tableside presentation and a sophisticated blend of textures. The magic lies in the insulation provided by the meringue, which allows the exterior to brown in a hot oven while the ice cream remains perfectly frozen.
🥗 Ingredients
The Frozen Core
- 1 quart Premium Vanilla Bean Ice Cream (slightly softened for molding)
- 1 pint Raspberry Sorbet (for a vibrant flavor contrast)
The Cake Base
- 1 cup All-purpose flour (sifted)
- 3/4 cup Granulated sugar
- 3 pieces Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
The Meringue Insulation
- 6 large Egg whites (completely free of yolks)
- 1/2 teaspoon Cream of tartar (for stability)
- 1 1/2 cups Superfine sugar (also known as caster sugar)
- 1 teaspoon Vanilla extract
The Finishing Touches
- 1/2 cup Fresh raspberries (for garnish)
- 2 tablespoons Grand Marnier or Brandy (optional, for flambéing)
👨🍳 Instructions
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1
Line a 2-quart stainless steel or glass bowl with plastic wrap, leaving a generous overhang on the sides.
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2
Pack the softened vanilla ice cream into the bowl, smoothing the top. Create a small well in the center and fill it with the raspberry sorbet. Cover with plastic wrap and freeze for at least 4 hours, or until rock hard.
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3
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
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4
In a large bowl, beat the 3 eggs and 3/4 cup sugar with an electric mixer for about 5 minutes until thick, pale, and ribbon-like. Gently fold in the sifted flour, baking powder, and salt.
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5
Fold in the melted butter until just combined. Pour into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
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6
Once the cake is cool, trim the top to make it level. Place the cake on a parchment-lined baking sheet or a freezer-safe serving platter.
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7
Prepare the meringue: In a clean, grease-free bowl, beat the 6 egg whites and cream of tartar on medium speed until soft peaks form.
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8
Increase speed to high and add the superfine sugar one tablespoon at a time, beating until the meringue is stiff, glossy, and the sugar has dissolved. Fold in the vanilla extract.
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9
Remove the ice cream mold from the freezer. Invert it onto the center of the cake base. Peel off the plastic wrap. If the ice cream has softened, return the whole unit to the freezer for 20 minutes.
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10
Quickly spread the meringue over the ice cream and cake, ensuring there are no gaps at the bottom. The meringue acts as an insulator; it must seal the ice cream completely to the base.
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11
Use a spatula or the back of a spoon to create decorative peaks and swirls in the meringue.
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12
Preheat your oven to its highest setting (500°F or Broil). Place the Baked Alaska in the oven for 2-4 minutes, watching constantly, until the meringue peaks are golden brown.
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13
Remove from the oven and serve immediately. For extra drama, you can warm 2 tablespoons of brandy, ignite it with a long match, and carefully pour it over the dessert just before slicing.
💡 Chef's Tips
Ensure your mixing bowl for the meringue is bone-dry and free of any fat or oil, as even a drop will prevent the whites from peaking. Do not skip the freezing steps; the ice cream must be as cold as possible (deep freeze) before the meringue is applied. Use superfine sugar for the meringue because it dissolves faster, resulting in a smoother, more stable foam that won't weep. If you are nervous about the oven, you can use a kitchen blowtorch to brown the meringue for more control over the color.
🍽️ Serving Suggestions
Pair with a glass of chilled Demi-Sec Champagne or a late-harvest Riesling to complement the sweetness. Serve with a side of warm dark chocolate ganache for those who want an extra layer of decadence. A tart berry coulis drizzled around the base of the plate provides a beautiful color contrast and cuts through the sugar. Fresh mint sprigs and a dusting of cocoa powder add a professional finishing touch to the presentation.