Baked Alaska with mint Recipe
American · Dessert · 35 min total
A show-stopping dessert featuring a mint ice cream core encased in fluffy meringue and lightly baked to golden perfection.
30
min prep
min prep
5
min cook
min cook
8
servings
servings
Ingredients
- 1 quart mint ice cream, slightly softened
- 1 prepared sponge cake layer (9-inch round)
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 2 tablespoons finely chopped fresh mint leaves (optional, for garnish)
Instructions
- Line a 2-quart round bowl with plastic wrap, leaving overhang. Pack the mint ice cream into the bowl, smoothing the top. Freeze until firm, at least 4 hours.
- Place the sponge cake layer on a baking sheet lined with parchment paper. Unmold the ice cream onto the cake, removing the plastic wrap. Return to freezer while preparing meringue.
- In a large clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla.
- Preheat oven to 500°F (260°C). Working quickly, spread meringue over the ice cream and cake, sealing edges completely. Use a spatula to create decorative swirls.
- Bake for 3-5 minutes until meringue peaks are lightly browned. Serve immediately, garnished with chopped mint if desired.
Tips
- For clean slices, use a knife dipped in hot water.
- Assemble just before serving; Baked Alaska does not store well.
- If you prefer, torch the meringue instead of baking for a no-oven option.
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