Hey everyone, Jason Griffith here! When it comes to truly showstopping desserts that combine culinary artistry with a touch of theatrical flair, very few can rival the magnificent Classic Baked Alaska. This isn’t just a dessert; it’s a masterpiece of hot and cold, featuring a rich cake base, layers of creamy ice cream, all encased in a cloud of fluffy, toasted meringue. It’s a dazzling sight to behold and an unforgettable experience for your taste buds!

Why I Love This Recipe

What’s not to love about a dessert that looks incredibly complicated but is actually quite achievable at home? I am absolutely obsessed with Classic Baked Alaska because it’s a testament to the magic of baking and science. The contrast between the warm, caramelized meringue and the perfectly frozen ice cream beneath it is pure genius. It’s a fantastic recipe for special occasions, holiday celebrations, or any time you want to truly impress your guests with a dessert that’s both delicious and visually spectacular. While it requires a few steps and some chilling time, each part is straightforward, and the final presentation is so incredibly worth the effort. It’s a true conversation starter that always leaves a lasting impression!

The Storied History of Baked Alaska

Baked Alaska is a dessert with a fascinating history, often associated with the United States’ acquisition of Alaska. While the exact origins are debated, the most widely credited story attributes its creation to Chef Charles Ranhofer of Delmonico’s Restaurant in New York City in 1867. He named it “Alaska, Florida” to commemorate the then-recent purchase of Alaska from Russia, highlighting the extreme temperature contrasts within the dish—frozen ice cream (like Alaska) and hot meringue (like Florida).

However, the scientific principle behind Baked Alaska, where meringue acts as an insulator preventing the ice cream from melting when briefly exposed to high heat, was explored much earlier. Physicist Sir Benjamin Thompson, Count Rumford, discovered the insulating properties of meringue around 1804 and reportedly created a similar dish he called “Omelette Surprise.” The dessert combines layers of cake (often sponge or pound cake), ice cream, and a meringue topping that is either briefly baked in a very hot oven or, more commonly today, torched with a kitchen blowtorch to achieve its beautiful golden-brown peaks. It’s a classic example of culinary innovation meeting scientific understanding, resulting in a timeless, dramatic, and delicious dessert.

Ingredients

Here’s what you’ll need to create this dazzling Classic Baked Alaska:

For the Cake Base:

• 1 (8 or 9-inch) round pound cake or sponge cake (store-bought or homemade), about 1-inch thick slice
• Optional: 1-2 tablespoons fruit jam (apricot, raspberry), warmed, for brushing

For the Ice Cream Layers:

• 1.5 – 2 quarts (about 6-8 cups) ice cream of your choice (vanilla, chocolate, strawberry, or a combination like Neapolitan is classic). Ensure it’s slightly softened for easy scooping/spreading, but not melted.

For the Italian Meringue:

• 6 large egg whites, at room temperature (ensure no trace of yolk)
• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Swaps and Notes

• Cake Base: A dense pound cake or a light sponge cake (like Génoise) works best as a sturdy base. You can bake your own or use a good quality store-bought one for convenience. Slice it about 1-inch thick. You can even use brownies (like my The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) – without the peanut butter swirls, or Chocolate Chip Cookie Dough Brownie Bombs for the chocolate base) as a base, just ensure it’s very firm when frozen.
• Ice Cream: The possibilities are endless! Neapolitan (vanilla, chocolate, strawberry) is a classic choice, but feel free to get creative with your favorite flavors. Ensure the ice cream is softened just enough to be spreadable.
• Meringue: This recipe uses Italian Meringue, which is more stable than French meringue and safer because the hot sugar syrup cooks the egg whites. It creates glossy, firm peaks that hold well. Ensure your bowl and whisk are absolutely grease-free for proper whipping.
• Cream of Tartar: This acidic ingredient helps stabilize the egg whites, allowing them to whip up to firm, glossy peaks.
• Vanilla Extract: Good quality vanilla enhances the sweetness of the meringue.
• Fruit Jam (Optional): A thin layer of warmed fruit jam brushed on the cake base before the ice cream adds moisture and another layer of flavor, often apricot or raspberry.

Steps for the Recipe

Let’s build this magnificent hot and cold dessert!

Part 1: Prepare the Ice Cream Dome (Advance Prep – 4-6 hours or overnight)

1. Prepare Mold: Line a large, deep, dome-shaped, freezer-safe bowl (about 1.5-2 quart capacity, slightly larger than your cake slice) generously with two overlapping pieces of plastic wrap, leaving plenty of overhang to easily pull out the frozen ice cream.
2. Layer Ice Cream: Scoop the slightly softened ice cream into the prepared bowl. Work quickly, pressing it down firmly with the back of a spoon to eliminate any air pockets and create a solid, even dome. You can layer different flavors if desired.
3. Freeze Firm: Fold the overhanging plastic wrap over the ice cream to cover it completely. Place the bowl in the freezer for at least 4-6 hours, or preferably overnight, until the ice cream is completely solid and firm.

Part 2: Prepare the Cake Base

1. If using a pre-baked round cake, use a knife to trim it to fit just inside the base of your ice cream dome (or slightly smaller than your desired overall Baked Alaska size). If using square pound cake, cut a circle about 8-9 inches in diameter, and ensure it’s about 1-inch thick.
2. If using, gently brush the top surface of the cake base with warmed fruit jam.
3. Place the cake base on a freezer-safe plate or small cutting board.

Part 3: Make the Italian Meringue

1. Prepare Sugar Syrup: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Place over medium-high heat. Stir gently until the sugar dissolves. Once boiling, stop stirring. Cook until the syrup reaches 240°F (115°C) on a candy thermometer.
2. Whip Egg Whites: While the sugar syrup is cooking (when it reaches about 230°F), start beating the egg whites in the clean, grease-free bowl of a stand mixer (or with a handheld electric mixer) on medium speed. Add the cream of tartar. Beat until soft peaks form.
3. Pour Syrup & Beat: Once the sugar syrup reaches 240°F, immediately remove it from the heat. With the mixer on medium-high speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the whipping egg whites. Be careful not to pour directly onto the whisk.
4. Beat to Stiff Peaks: Continue beating on high speed until the meringue is very thick, glossy, and forms stiff peaks. The bowl should feel cool to the touch (this can take 7-10 minutes of beating). Beat in the vanilla extract during the last minute.

Part 4: Assemble and Torch/Bake

1. Assemble Ice Cream on Cake: Remove the ice cream dome from the freezer. Unwrap the plastic wrap and quickly invert the frozen ice cream dome onto the center of your prepared cake base. Gently peel away the plastic wrap.
2. Cover with Meringue: Working quickly, scoop the Italian meringue over the entire ice cream dome and cake base, spreading it completely and sealing all edges. Use an offset spatula or the back of a spoon to create decorative swirls and peaks. Ensure there are no gaps where the ice cream is exposed.
3. Freeze Firm (Crucial!): Return the assembled Baked Alaska to the freezer for at least 2-3 hours (or up to 2 days) to ensure the meringue is thoroughly chilled and the ice cream is rock solid.
4. Torch or Bake (Just Before Serving):
   • Kitchen Torch Method (Recommended): Just before serving, use a kitchen blowtorch to carefully brown the meringue peaks until golden brown. This provides precise control and keeps the ice cream firmest.
   • Oven Method: Preheat your oven to 500°F (260°C). Place the frozen Baked Alaska on a baking sheet. Bake for 3-5 minutes, or until the meringue is golden brown. Watch very closely as it browns quickly.
5. Serve: Remove from oven or finish torching. Serve immediately!

Tips for Success

• Prep All Components Ahead: This dessert requires precision and speed during assembly. Have your cake base ready, ice cream pre-molded and frozen, and meringue whipped just before the final assembly/torching.
• Ice Cream Must Be Rock Solid: This is the most important tip! A solidly frozen ice cream core is what prevents it from melting under the heat of the oven or torch.
• Grease-Free Meringue: Ensure your mixing bowl and whisk are absolutely clean and grease-free when whipping egg whites. Any trace of fat will prevent them from whipping properly.
• Temper Egg Whites Slowly (Italian Meringue): When pouring the hot sugar syrup, do it slowly and steadily into the egg whites while they are whipping. This cooks them gently.
• Seal the Meringue Completely: The meringue acts as insulation. Ensure every part of the ice cream and cake is covered by meringue to prevent melting.
• Work Quickly: Speed is your friend during assembly and torching/baking.
• Serve Immediately: Baked Alaska is a beautiful spectacle best enjoyed right after its grand reveal.

Serving Suggestions and Pairings

Classic Baked Alaska is an incredibly dramatic and satisfying dessert that typically stands alone as the star of the show.

• Simple Presentation: The dessert itself is so impressive it needs little more than a beautiful serving plate.
• Sauces (Optional): A light drizzle of raspberry coulis, chocolate sauce, or caramel sauce could complement the flavors.
• Coffee & Digestifs: Serve with a rich cup of coffee, espresso, or a sweet dessert wine, or a digestif like brandy or a fruit liqueur for adults.
• Celebratory Occasions: This is a perfect dessert for New Year’s Eve, birthdays, anniversaries, or any grand celebration where you want a “wow” factor.

Storage and Leftover Tips

Baked Alaska is best enjoyed immediately after its meringue is toasted.

• Before Torching/Baking: You can assemble the cake, ice cream, and cover it with meringue, then freeze it tightly wrapped in plastic wrap (without covering if Ina Garten’s method) for up to 2-3 days. Torch/bake just before serving.
• After Torching/Baking: Leftover Baked Alaska can be wrapped tightly and stored in the freezer for up to 1 month. The meringue might lose some of its crispness upon thawing, but it will still be delicious.

More Recipes You Will Love

If you enjoyed creating this dazzling dessert, you might also like these other sweet indulgences that bring a sense of celebration:

• For another fun and whimsical cake, check out How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you love rich, indulgent chocolate treats, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• For the ultimate classic brownie, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
• Looking for a refreshing no-bake option? Don’t miss This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist.
• And for an easy no-bake dessert perfect for summer, try This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert.

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Final Thoughts

Classic Baked Alaska is more than just a recipe; it’s a culinary spectacle, a testament to the magic of hot and cold, and a dessert that truly makes a statement. While it looks elaborate, the steps are approachable, and the final reveal is guaranteed to elicit “oohs” and “aahs” from your guests.

I hope you give this amazing recipe a try and enjoy every dazzling, hot-and-cold bite! Let me know in the comments below if this becomes your new favorite celebration dessert, or what other showstopping treats you love to make. I always love hearing from you! Happy baking!