Baked Alaska with Meringue (Printable Version)

A layered dessert combining sponge cake, creamy ice cream, and caramelized meringue topping.

# What You'll Need:

→ Cake Base

01 - 1 round sponge cake (8 inches diameter, about 0.8 inches thick), store-bought or homemade

→ Ice Cream

02 - 1 quart vanilla ice cream, slightly softened

→ Meringue

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

# How to Make It:

01 - Line an 8-inch diameter bowl with plastic wrap, leaving excess on edges. Press the softened vanilla ice cream evenly into the bowl, smoothing the surface. Freeze until very firm, at least 2 hours.
02 - Trim the sponge cake to match the diameter of the ice cream dome. Unmold the ice cream from the bowl using the plastic wrap and invert onto the cake base placed on a parchment-lined baking sheet. Freeze the assembled cake and ice cream dome until firm, approximately 30 minutes.
03 - Preheat the oven to 450°F.
04 - In a clean, dry mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop. Incorporate vanilla extract and mix briefly.
05 - Remove the ice cream dome on cake base from freezer. Quickly cover it entirely with meringue, sealing the base and creating decorative swirls using a spatula or spoon.
06 - Bake in the preheated oven for 5 to 8 minutes, until the meringue turns golden brown. Monitor closely to prevent burning.
07 - Serve immediately, slicing carefully with a sharp knife.

# Expert Insights:

01 -
  • It looks like you spent hours, but most of the work is just assembly and waiting.
  • The contrast between warm toasted meringue and cold ice cream is unforgettable.
  • You can make it ahead and bake it right before serving, so theres no last minute panic.
02 -
  • The ice cream must be completely frozen before you add the meringue, or it will start melting the second it hits the oven.
  • Make sure the meringue seals all the way to the base with no gaps, or heat will sneak in and soften the ice cream.
  • Dont open the oven door while its baking. The temperature drop can stop the meringue from browning properly.
03 -
  • Add a pinch of salt to the meringue for balance. It deepens the sweetness without being noticeable.
  • If your meringue weeps or beads after baking, it means the sugar didnt dissolve fully. Beat it longer next time.
  • For a cleaner slice, dip your knife in hot water and wipe it dry between cuts.

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