Baked Alaska with Meringue

I was standing in my kitchen one winter evening, craving something that felt celebratory without an actual occasion, when I remembered seeing Baked Alaska on an old cooking show. The idea of ice cream surviving an oven seemed impossible, almost magic. I pulled out what I had—a pint of vanilla, leftover cake, and eggs—and decided to just try it. When that meringue emerged golden and crisp while the ice cream stayed frozen inside, I actually laughed out loud.

The first time I made this for friends, I didnt tell them what dessert was coming. I just brought out this towering golden dome, and the table went quiet. One friend thought it was a fancy cake until I sliced into it and the ice cream revealed itself. That moment of surprise, everyone leaning in with wide eyes, made me realize this dessert isnt just about taste. Its about the reveal, the shared gasp, the way something seemingly simple can feel like a showstopper.

Ingredients

• Sponge cake round: This is your foundation, and it needs to be sturdy but not dense. I prefer a simple sponge because it doesnt compete with the ice cream, and it holds up under the weight without getting soggy.
• Vanilla ice cream: Let it soften just enough to pack smoothly into the bowl, but not so much that it melts. I learned this after my first attempt left me with an icy puddle instead of a dome.
• Egg whites: They must be at room temperature and completely free of yolk. Even a speck of fat will stop them from whipping into stiff peaks, and I found that out the hard way.
• Granulated sugar: Add it slowly while beating. Rushing this step makes the meringue grainy instead of glossy.
• Cream of tartar: This stabilizes the meringue and gives it that firm structure you need to cover the dome without it sliding off.
• Vanilla extract: Just a hint to brighten the meringue without overpowering the ice cream.

Instructions

Shape the ice cream dome:

Line your bowl with plastic wrap and press the softened ice cream in firmly, smoothing the top with the back of a spoon. Freeze it until its rock solid, at least two hours, because soft ice cream will collapse when you flip it.

Assemble the base:

Trim your cake to match the size of the ice cream dome, then invert the frozen dome onto it. I use the plastic wrap like handles to lift it out cleanly. Pop it back in the freezer while you make the meringue.

Whip the meringue:

Beat the egg whites and cream of tartar until soft peaks form, then add sugar gradually until the meringue is stiff and shiny. It should hold its shape when you lift the beaters.

Cover and swirl:

Working quickly, spread the meringue over the entire dome, making sure theres no ice cream peeking through. I like to use the back of a spoon to create little peaks and swirls for texture.

Bake until golden:

Slide it into a very hot oven and watch it closely. The meringue will brown in just a few minutes, and the difference between golden and burnt is about thirty seconds.

Slice and serve immediately:

Use a sharp knife and wipe it between cuts. The meringue will be warm and crisp, the ice cream still frozen, and that contrast is the whole point.

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I made this for my moms birthday last spring, and she teared up when I brought it to the table. She told me her grandmother used to make Baked Alaska for holidays when she was little, and she hadnt seen one in decades. We sat there eating it slowly, talking about old kitchens and hand-me-down recipes, and I realized some desserts carry more than sugar and cream. They carry memory, connection, and the quiet joy of making something beautiful for people you love.

Choosing Your Ice Cream

Vanilla is classic, but Ive used chocolate, strawberry, and even layered two flavors for a surprise inside. The key is to pick something that will stay firm when frozen. I once tried a low-fat brand that turned icy and crumbly, and it ruined the texture. Stick with full-fat ice cream that scoops smoothly and freezes solid.

Getting the Meringue Right

The first time I made meringue, I added the sugar too fast and ended up with a runny, weepy mess. Now I add it one spoonful at a time, letting it dissolve completely before adding more. The meringue should be so stiff that it holds a peak without drooping. If it slides off your beater, keep whipping. That glossy, marshmallow-like texture is what protects the ice cream in the oven.

Make-Ahead and Serving Tips

You can assemble the whole thing up to the meringue step and freeze it for up to a day. I usually do this in the morning, then whip the meringue and bake it right before serving. It takes the pressure off and lets you enjoy your guests instead of stressing in the kitchen. If youre feeling bold, you can even flambé it with a little rum at the table for extra drama.

• Use a kitchen torch to brown the meringue if you dont want to turn on the oven.
• Freeze your serving plates for a few minutes so the ice cream doesnt melt as fast.
• Leftovers can be refrozen, but the meringue will lose its crispness.

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Baked Alaska is one of those recipes that feels intimidating until you make it once, and then it becomes your secret weapon for impressing people. The joy on their faces when you slice into that golden shell and reveal cold, creamy ice cream is worth every minute of freezer time.

Recipe Questions & Answers

→ How do you prevent meringue from weeping?

Ensure egg whites are beaten to stiff peaks with gradual sugar incorporation. Use cream of tartar to stabilize and spread meringue immediately before baking to avoid moisture release.

→ Can I prepare the components in advance?

Yes, the ice cream dome should be frozen solid before assembly. The sponge can be pre-cut, and meringue whipped just prior to baking for best results.

→ What temperature is ideal for browning the meringue?

Set the oven to a high temperature, around 230°C (450°F), and bake the meringue briefly to achieve a golden caramelized surface without melting the ice cream.

→ Are there alternative ice cream flavors recommended?

Vanilla works well but chocolate, strawberry, or combinations can enhance flavor complexity and complement the sweet, airy meringue.

→ What tools are essential for assembling baked Alaska?

Use a mixing bowl lined with plastic wrap to shape the ice cream dome, an electric mixer for stiff meringue, and a baking sheet for the final oven step.