Classic Baked Alaska with Vanilla Ice Cream, Sponge Cake and Toasted Meringue

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Cuisine

French-American

Servings

Prep Time

30 minutes

Cook Time

4 hours

Calories

320

Baked Alaska is the epitome of show-stopping desserts — a dramatic blend of hot and cold, smooth and crisp, delicate and indulgent. This retro classic features a dome of velvety vanilla ice cream set atop a sponge cake base, all cloaked in a fluffy cloud of meringue that’s toasted to golden perfection.

The magic happens when the hot torch flame (or broiler heat) kisses the meringue, creating a caramelised shell while keeping the frozen centre intact. It’s as much a feast for the eyes as it is for the tastebuds.

Though it may look extravagant, Baked Alaska is surprisingly manageable to make at home. You can prepare the ice cream base in advance, customise it with layers of jam, fruit, or even different flavors, and whip up the meringue in minutes.

Whether you serve it as a grand finale to a dinner party or as a nostalgic treat for your family, Baked Alaska never fails to impress. Its contrasting textures and temperatures deliver a unique dessert experience that’s timeless, festive, and absolutely delicious.

Image of Classic Baked Alaska with Vanilla Ice Cream, Sponge Cake and Toasted Meringue

Ingredients

For the base

1 sponge cake round (store-bought or homemade, 1-inch thick, 8-inch diameter)

For the filling

1 quart vanilla ice cream, slightly softened
Optional: raspberry or strawberry jam (for layering)

For the meringues

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

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Directions

Line a medium bowl (about 6–7 inches wide, dome-shaped) with plastic wrap. Fill with softened vanilla ice cream, pressing down to remove air pockets. Smooth the top.
If using jam, spread a thin layer on top of the sponge cake round.
Press the sponge cake (jam side down) onto the top of the ice cream dome to form the base. Cover with plastic wrap and freeze for at least 4 hours or overnight.
When ready to serve, make the meringue. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff peaks form. Beat in vanilla.
Unmold the frozen ice cream cake onto a lined baking tray. Remove plastic wrap.
Quickly spread or pipe meringue over the entire surface, sealing all edges to prevent ice cream leakage.
Use a kitchen torch to toast the meringue until golden brown, or place under a very hot broiler for 1–2 minutes, watching closely.
Serve immediately or return to the freezer for 30 minutes to firm up before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 9 grams; 45%
Cholesterol: 70 milligrams; 23%
Sodium: 95 milligrams; 4%
Carbs: 40 grams; 15%
Protein: 4 grams
Sugar: 32 grams
Fiber: 0 grams

Tips for Cooking Baked Alaska

Use a dome-shaped bowl lined with plastic wrap for easy unmolding.
Freeze the ice cream base overnight for a firmer structure.
Make sure meringue covers all the ice cream to insulate it from heat.
Use a kitchen torch for precision or a broiler for quick toasting.
Add jam or fruit layers between ice cream and cake for variety.
Stiff peaks are essential for stable meringue — don’t underbeat.
Work quickly once assembling to keep the ice cream cold.
Let sit for 2–3 minutes after toasting before slicing.
Freeze again for 30 minutes after toasting if needed for cleaner cuts.
Try different ice cream flavours like raspberry ripple or pistachio for fun twists.

Serve It With Suggestions

A drizzle of berry coulis
Fresh raspberries or strawberries
Crushed pistachios or hazelnuts
Mint sprigs for garnish
A glass of chilled dessert wine or Prosecco
Espresso or cappuccino
Raspberry sorbet on the side
Mini meringue kisses for crunch
Chocolate shavings
Whipped cream dollops for added elegance

FAQ's

Q: Can I make Baked Alaska ahead of time?
A: Yes — assemble and freeze the cake and ice cream layer in advance. Add meringue just before serving.

Q: Will the ice cream melt under the broiler?
A: Not if the meringue fully covers the ice cream — it acts as insulation.

Q: Do I need a kitchen torch?
A: No, you can broil the Baked Alaska on high for 1–2 minutes instead.

Q: Can I use store-bought sponge cake?
A: Absolutely — just cut it to size and layer accordingly.

Q: What flavours work well besides vanilla?
A: Raspberry, chocolate, pistachio, or lemon all work beautifully.

Q: Can I use Swiss meringue instead of classic?
A: Yes — Swiss meringue is more stable and also torches beautifully.

Q: Can I make this gluten-free?
A: Yes, simply use a gluten-free sponge or flourless cake base.

Q: How long does it last in the freezer?
A: Up to 3 days once assembled, though meringue is best fresh.

Q: What if I don’t have a dome mold?
A: Use any bowl lined with plastic wrap — the shape is flexible.

Q: Is it safe to eat the meringue if not baked long?
A: Yes, if the egg whites are pasteurised or cooked with a torch or broiler.

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Classic Baked Alaska with Vanilla Ice Cream, Sponge Cake and Toasted Meringue