Here is what to blow up your taste buds and “pamper” your sweet tooth. Baked Alaska. It’s a sweet and tangy mix of brownie cake mix, melty ice cream mixture of chocolate ice cream, strawberry ice cream and vanilla ice cream, and tasty meringue of egg whites, cream of tartar, and granulated sugar. It’s one of the craziest dessert for weekend meals and parties. I’m dazzling my guests at this weekend’s gathering. It’s worth waiting for.
The result is such a beautiful combination of cake, ice cream, and a fluffy meringue topping. Visually stunning and tastes heavenly. The contrast between the warm, caramelized outside and the cold ice cream inside is the most interesting experience when you enjoy this dish. The slightly bitter taste of the caramel just blends in and balances the sweetness of the ice cream. The cold filling is extra refreshing and urges me for more, a bite after a bite.
10
servings15
minutes15
minutesThis Baked Alaska is one of my guilt pleasures. I fall for it from the moment I gave it a try. And you, ready to give it a go?
Ingredients
- FOR ICE CREAM
2 c. chocolate ice cream, slightly softened
6 c. vanilla ice cream, slightly softened
6 c. strawberry ice cream, slightly softened
- FOR BROWNIE BASE
1 box brownie mix, plus ingredients called for on box
- FOR MERINGUE
8 egg whites
1/4 tsp. cream of tartar
1 c. granulated sugar
Directions
- Grease a 3-quart bowl with cooking spray and line with plastic wrap.
- Pour chocolate ice cream evenly at the bottom, then strawberry and vanilla ice creams respectively. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
- Preheat oven to 350º. Spray a 8” round cake pan with cooking spray and line with parchment.
- Prepare brownie batter according to package instructions and bake until an inserted toothpick inserted in the center comes out clean, 25 to 27 minutes.
- Let brownies cool completely. Remove ice cream from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
- To make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream. Continue to beat until glossy peaks form, about 12 minutes.
- Unmold ice cream dome and cover completely with meringue. Make swirly peaks with the back of a spoon.
- Broil until golden, for 2 minutes. (Or use a kitchen torch if you have.)
- Slice and serve immediately.
Recipe Video
Expert tips:
The sponge cake provides structure and determines the base taste of the recipe. Stick to the instructions to make sure you bake the perfect cake.
When choosing ice cream for the filling, choose flavors that complement each other. For example, if you make vanilla sponge cake, then choose raspberry ice cream.
Use rum or brandy for flambéing. The spicy note infuses with the sweet taste of ice cream for a distinctive combination.
To make sure the ice cream holds its shape when you burn the meringue, freeze it overnight to make it rock-hard.
When you whip the meringue, to make sure it’s ready, check if it has stiff peaks and hold still when you tilt the bowl. If it just slides around when you tilt the bowl or collapses when you lift the whisk, it’s not ready.
Use a high-temperature oven or a torch to quickly burn the meringue, preventing the ice cream inside from melting.
Serve it immediately to maintain the hot and cold contrast after baking.
Serving recommendations:
Use a chilled plate to serve to keep the ice cream cold and prevent it from melting too quickly.
The Baked Alaska pairs well with coffee or dessert wine, providing a rich contrast.
Top the cake with berries, mint, or a slice of lemon for a bright note and extra freshness.
FAQs:
Can I make it ahead of time? Yes. Keep it in the fridge and remember to bake the meringue before serving. However, the cake will become drier the longer you keep it in the fridge, so leave it there for a maximum of 3 days only.
Can I buy cake from store and use it for this recipe? Absolutely. It saves lots of time. And in the case you’re new to baking cake, feel free to use store bought cakes. When you’ve master your baking skills, try again with your own cakes.
How do I store the leftover? You can keep the leftover in the freezer, but remember that the meringue may be soften when you serve it again.
Reviews
RedAnchor – YUM YUM YUM! I took this and used fruity sorbet flavors, and a white cake instead of brownies because it was Spring. Worked out really well!
CyanLamp – how can it be kept after the initial serving ?
leslie.koole – Making this for Christmas dessert. Magazine says 8 egg whites for meringue but it says 2 here. Pretty sure it is 8
GreenRing – Can this be made ahead? How long would it need to sit out for the merengue to become soft?
RedSailboat – It was great and easy to make
