Baked Alaska
This recipe guides you through creating a classic Baked Alaska, featuring layers of various ice creams and sorbet on a chocolate wafer crumb base, encapsulated by pound cake, and then dramatically enrobed in a fluffy, torched meringue. It requires careful layering and freezing to achieve its iconic structure, culminating in a spectacular dessert that combines frozen and warm elements.
Equipment
- 1 3-quart Metal Bowl For molding the ice cream cake.
- 1 Electric Mixer Essential for whipping the meringue to stiff peaks.
- 1 Baking Sheet For transferring the assembled Baked Alaska into the oven or for torching.
- 1 Parchment Paper To line the baking sheet and prevent sticking.
- 1 Kitchen Blowtorch Optional, for browning the meringue; alternative to oven.
Ingredients
Main
- Vegetable oil for brushing
- 1 pint raspberry passion fruit or other sorbet, softened
- 1 pint vanilla ice cream softened
- 1 quart chocolate ice cream softened
- 1 cup chocolate wafer crumbs about 17 crushed wafers
- 1 loaf pound cake
- 1 cup egg whites about 6 large, at room temperature
- Pinch of cream of tartar
- 1 cup sugar
Instructions
- Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
- Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
- Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
- Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
- Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.
Notes
Precision in temperature control is key for Baked Alaska. Ensure your ice cream and sorbet are softened just enough for scooping and pressing, but not melted, to prevent ice crystal formation and maintain distinct layers. Thoroughly freeze each layer, especially after adding the pound cake base, to ensure the cake sets firmly and prevents any melting during the meringue application. For the meringue, use room-temperature egg whites and a clean, grease-free bowl to achieve maximum volume and stiff peaks; add sugar gradually for stability. When browning, whether with a blowtorch or oven, work quickly and watch constantly to achieve a beautifully golden, slightly caramelized exterior without melting the interior. For an enhanced experience, consider adding a thin layer of raspberry coulis or chocolate ganache between the ice cream layers for an extra burst of flavor and texture. A perfectly executed Baked Alaska is a showstopper, balancing cold, creamy interior with a warm, toasted meringue.