Step-By-Step Guide to Baked Alaska Recipe

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Baked Alaska is a classic dessert that combines the contrasting elements of hot and cold, resulting in a delightful culinary experience. It’s a showstopper dessert that never fails to impress, and surprisingly, it’s not as complicated to make as it may appear. In this step-by-step guide, we’ll take you through the process of making a perfect Baked Alaska Recipe from start to finish.

What Is Baked Alaska?

Baked Alaska, also known as “omelette norvégienne,” is a dessert that typically consists of three primary components:

1. Cake Base: This serves as the foundation of the dessert and can vary from sponge cake to brownies or even pound cake.

2. Ice Cream Filling: The cake is layered with ice cream, which is often flavored to complement the cake and the overall flavor profile.

3. Meringue Topping: The entire dessert is then encased in a thick layer of Italian meringue, which is toasted to perfection just before serving. The meringue acts as an insulator, protecting the ice cream from melting in the oven.

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Ingredients You’ll Need

For the Cake Base:

– 1 prepared cake (sponge cake, brownies, or pound cake)

For the Ice Cream Filling:

– 1 to 1.5 quarts of your favorite ice cream (flavor of your choice)

For the Meringue Topping:

– 4 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract


– Stand mixer or hand mixer
– Whisk
– Rubber spatula
– Offset spatula
– Baking sheet
– Parchment paper
– Blow torch or oven broiler

Now, let’s dive into the step-by-step process of making Baked Alaska.

Step 1: Prep Your Cake

1. Choose Your Cake Base: Select your preferred cake base. It can be homemade or store-bought, but ensure it’s the right size and shape for your ice cream.

2. Slice the Cake: Carefully slice the cake horizontally into two or more layers, depending on its thickness. You want enough layers to accommodate the ice cream.

3. Line the Baking Sheet: Place a piece of parchment paper on a baking sheet. This will make it easier to transfer the dessert to and from the freezer.

4. Place the Bottom Cake Layer: Place one layer of cake on the parchment paper.

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Step 2: Add the Ice Cream

1. Soften the Ice Cream: Allow your ice cream to soften slightly at room temperature for about 10-15 minutes. It should be soft enough to spread but not melted.

2. Layer the Ice Cream: Spread a layer of ice cream evenly over the bottom cake layer. You can use an offset spatula to achieve a smooth and even surface.

3. Add More Cake Layers: If you have multiple cake layers, add them one by one, repeating the process of layering ice cream between them.

4. Freeze: Place the assembled cake and ice cream layers in the freezer for at least 2-3 hours, or until it’s firm.

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Step 3: Prepare the Meringue

1. Separate Eggs: Separate the egg whites from the yolks. Make sure there are no traces of yolks in the whites, as even a small amount of fat can prevent the meringue from forming properly.

2. Whip the Egg Whites: In a clean, dry mixing bowl, beat the egg whites with the cream of tartar using a stand mixer or hand mixer. Whip the egg whites until they become frothy.

3. Add Sugar Gradually: With the mixer running, gradually add the sugar a little at a time until all the sugar is incorporated. Continue whipping until stiff, glossy peaks form. This should take about 5-7 minutes.

4. Add Vanilla Extract: Gently fold in the vanilla extract.

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Step 4: Assemble the Baked Alaska

1. Remove Cake from Freezer: Take the cake and ice cream out of the freezer.

2. Cover with Meringue: Using a rubber spatula, cover the entire dessert with the meringue, ensuring that it’s sealed well around the edges. You can create decorative peaks and swirls in the meringue with the spatula.

3. Preheat Oven or Prepare Torch: Preheat your oven to the highest broil setting or have a kitchen torch ready.

4. Bake or Torch: Place the Baked Alaska in the preheated oven under the broiler for 1-2 minutes, or use a kitchen torch to brown the meringue until it’s beautifully golden and toasted. Make sure to rotate the dessert for even browning.

5. Serve Immediately: Baked Alaska should be served immediately while the meringue is still warm and the ice cream remains cold.

Step 5: Enjoy!

Cut a slice of your homemade Baked Alaska, and savor the delightful contrast of textures and temperatures in every bite.

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Tips and Variations

Flavor Combinations: Experiment with different cake and ice cream flavors to create unique Baked Alaska combinations. For example, chocolate cake with mint chocolate chip ice cream is a popular choice.

Gluten-Free Option: Use a gluten-free cake as the base to make this dessert suitable for those with dietary restrictions.

Fruit Toppings: Consider adding fresh fruit or fruit compote as a topping to cut through the sweetness of the meringue.

Quick Torch Method: If you’re in a hurry, you can also torch the meringue without freezing the dessert. Just make sure the ice cream is very firm before you start.

Baked Alaska is a versatile and impressive dessert that can be customized to suit your preferences. Whether you’re celebrating a special occasion or simply want to impress your guests, this classic dessert is sure to be a hit. With this step-by-step guide, you’ll be well on your way to mastering the art of making Baked Alaska. Enjoy!

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