Baked Alaska layers dessert (Printable Version)

Layers of sponge cake and vanilla ice cream covered in toasted meringue for a festive treat.

# What You'll Need:

→ Cake Base

01 - 1 sponge cake layer (9-inch diameter, homemade or store-bought)

→ Ice Cream

02 - 6 cups vanilla ice cream, softened

→ Meringue

03 - 4 large egg whites
04 - 1 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Line a 9-inch bowl with plastic wrap. Press softened ice cream into the bowl, removing any air pockets. Smooth the surface, cover, and freeze until firm, at least 4 hours.
02 - Place the sponge cake on a parchment-lined baking sheet. Unmold the ice cream from the bowl and invert onto the cake. Return to freezer while preparing meringue.
03 - Preheat oven to 450°F or prepare a kitchen torch for toasting the meringue.
04 - In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff, glossy peaks develop. Beat in vanilla extract.
05 - Quickly spread meringue over the ice cream and cake, sealing completely. Create decorative swirls.
06 - Bake for 3 to 5 minutes until golden or use a kitchen torch until browned. Serve immediately or freeze up to 2 hours before serving.

# Expert Insights:

01 -
  • It feels impossibly impressive but actually rewards you for being organized and patient.
  • The contrast of warm toasted meringue against cold ice cream is genuinely addictive.
  • You can make it ahead, which means you're actually relaxed when guests arrive.
02 -
  • Your ice cream must be completely frozen when you cover it with meringue, or you'll end up with soup; this is non-negotiable and worth the wait.
  • Meringue sealing the ice cream is the entire point—any exposed ice cream will melt before the meringue even finishes browning.
  • Working quickly at the torching or baking stage is the difference between triumph and a sticky mess.
03 -
  • A kitchen torch gives you more control than the oven and is honestly more fun—just keep the flame moving so you get golden brown, not charred.
  • If your meringue cracks when you're spreading it, keep going; the imperfect swirls actually look more intentional and honest.
  • Make this the day before if possible, freeze it solid, torch it fresh when you're ready to serve, and you'll feel like a genius with zero stress.

Go Back