Baked Alaska Recipe
American · Dessert · 35 min total
A show-stopping dessert featuring layers of cake, ice cream, and meringue, baked just until the meringue is golden. This classic recipe is easier than it looks and perfect for impressing guests.
30
min prep
min prep
5
min cook
min cook
8
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 quart (4 cups) vanilla ice cream, softened slightly
- 1 quart (4 cups) strawberry or chocolate ice cream, softened slightly
- 1 (9-inch) round sponge cake or pound cake, about 1 inch thick
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Line a 2-quart bowl with plastic wrap, leaving overhang. Spread vanilla ice cream evenly over bottom and up sides of bowl, forming a 1-inch thick shell. Freeze until firm, about 2 hours.
- Fill the center with strawberry ice cream, smoothing the top. Fold plastic wrap over to cover and freeze until solid, at least 4 hours or overnight.
- Place cake on a parchment-lined baking sheet. Unmold ice cream dome onto the cake, remove plastic wrap, and return to freezer while making meringue.
- Preheat oven to 500°F (260°C). In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla.
- Working quickly, spread meringue over entire ice cream and cake, sealing edges completely. Use a spatula to create peaks.
- Bake for 3-5 minutes until meringue is golden brown. Serve immediately or return to freezer for up to 1 hour before serving.
Tips
- For easier slicing, dip knife in hot water before cutting.
- If you don't have a torch, you can brown the meringue with a kitchen torch instead of baking.
- Store leftovers in the freezer for up to 2 days, but the meringue may soften.
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