Baked Alaska with Swiss Meringue
A frozen ice cream centre on cake, covered with glossy Swiss meringue and briefly browned.
Baked Alaska pairs a cake base and frozen ice cream with a browned meringue coating. The source uses uncooked egg whites, so this version heats the whites and sugar together over a water bath before whipping them into Swiss meringue. Work quickly when covering the ice cream and use a very hot oven for a brief browning, or use a kitchen torch. Freeze the assembled dessert solid before finishing so the ice cream stays firm. Place cake on a freezer-safe plate. Spread ice cream into a dome over the cake and freeze until very firm, at least 3 hours. Combine egg whites, sugar and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 71°C (160°F).
Recipe card
Baked Alaska with Swiss Meringue
Equipment: Measuring scale and spoons, mixing bowls, a sturdy utensil, and the pan or baking dish specified in the method
Ingredients
Instructions
Shape base
Place cake on a freezer-safe plate. Spread ice cream into a dome over the cake and freeze until very firm, at least 3 hours.
Heat egg whites
Combine egg whites, sugar and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 71°C (160°F).
Whip meringue
Remove bowl from heat and beat on high until glossy stiff peaks form and the bowl is no longer warm. Beat in vanilla.
Cover dessert
Heat oven to 250°C (480°F). Working quickly, spread meringue over the frozen cake and ice cream, sealing it completely to the plate.
Brown
Bake 3 to 5 minutes until tips are golden, or brown with a culinary torch. Slice and serve immediately.
How to tell when it is ready
Bake 3 to 5 minutes until tips are golden, or brown with a culinary torch. Slice and serve immediately.
Tips
- Place cake on a freezer-safe plate.
- Combine egg whites, sugar and cream of tartar in a heatproof bowl over simmering water.
- Remove bowl from heat and beat on high until glossy stiff peaks form and the bowl is no longer warm.
- Heat oven to 250°C (480°F).
Troubleshooting
- If meringue slides, freeze the ice cream dome longer before covering.
- If the ice cream softens during assembly, return the dessert to the freezer before browning.
Substitutions
- Use pasteurized egg whites only with a method designed for them.
- Use a gluten-free sponge cake if needed.
Variations
- Use chocolate cake with vanilla ice cream.
- Add a thin layer of jam between cake and ice cream.
Serving suggestions
- Serve with fresh berries.
- Add a spoonful of berry sauce.
- Use coffee or vanilla ice cream.
- Slice with a warm knife.
Make ahead
Measure the ingredients ahead. Follow the storage guidance after cooking: Best served immediately. The cake-and-ice-cream base can be frozen before meringue is added.
Storage
Best served immediately. The cake-and-ice-cream base can be frozen before meringue is added.
Food safety
Heat egg whites to 71°C (160°F) while whisking. Keep the dessert frozen until browning and serve promptly.
Frequently asked questions
Can I brown Baked Alaska with a torch?
Yes. Use a culinary torch to brown the meringue evenly while keeping the dessert frozen.
How should I store baked alaska with swiss meringue?
Best served immediately. The cake-and-ice-cream base can be frozen before meringue is added.
Serve with fresh berries. Best served immediately. The cake-and-ice-cream base can be frozen before meringue is added.
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