Baked Alaska with Cake

The first time I made Baked Alaska, I was convinced I'd lose my nerve watching the oven door. My grandmother had talked about this dessert for years, describing how the meringue puffs up like a cloud while the ice cream stays frozen inside, almost defying physics. I finally decided to give it a try at a dinner party, and the moment I pulled that golden dome out of the oven, I understood why she'd always made such a fuss. It felt like I'd performed actual magic in my kitchen.

I remember my friend Sarah's face when she took the first bite—her eyes went wide, then soft. She said it tasted like winter and celebration at the same time, and I've thought about that description every time I've made it since. There's something about assembling all these familiar components into one unexpected creation that reminds you why cooking matters.

Ingredients

• 1 (9-inch) round sponge cake layer (about 1 inch thick): This is your foundation, and it needs to be sturdy enough to support the weight of the ice cream dome without getting soggy. Store-bought works beautifully here, saving you time.
• 1 quart (about 900 g) vanilla ice cream, slightly softened: Softening it just enough to pack into the bowl makes all the difference—too hard and you'll be wrestling with it, too soft and it'll collapse. The vanilla is a blank canvas that lets the meringue star.
• 4 large egg whites, at room temperature: This matters more than you'd think; cold egg whites take longer to whip and won't reach the same glossy peaks that protect your ice cream.
• 1 cup (200 g) granulated sugar: Added gradually to the whipping whites, it dissolves completely and creates that signature silky texture.
• 1/4 teaspoon cream of tartar: This stabilizes the meringue and keeps it from weeping later, which I learned the hard way during my second attempt.
• 1/2 teaspoon vanilla extract: A small touch that deepens the meringue's flavor without being obvious about it.

Instructions

Pack the ice cream dome:

Line a 9-inch bowl with plastic wrap and fill it with your slightly softened ice cream, pressing down gently as you go. The texture should feel like cold butter—spreadable but firm. Cover it tightly and freeze for at least 2 hours until it's rock solid.

Build your base:

Set your sponge cake on a parchment-lined baking sheet and center it—this is your stage. Carefully unmold that frozen ice cream dome onto the cake's center and return everything to the freezer while you work on the meringue.

Prepare for toasting:

Preheat your oven to 500°F, which sounds aggressive but that's the point. If you're using a kitchen torch instead, have it ready and make sure you're comfortable with it.

Whip the meringue:

In a scrupulously clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form—you'll see the whites go from foamy to cloud-like. Gradually sprinkle in the sugar while the mixer runs, watching as the peaks grow taller and glossier. Once they're stiff and shiny, beat in the vanilla until just combined.

Seal the dome:

Pull your frozen creation from the freezer and spread that meringue over every inch of the ice cream and cake, making sure there are no exposed gaps. This meringue is your insulation, your armor against the heat.

Toast until golden:

If baking, slide it into that hot oven for 3 to 5 minutes, keeping a close eye on it. The meringue will puff, brown, and develop little peaks of caramelization. If torching, hold the flame steady and move it constantly for even browning.

Slice and serve immediately:

Once you pull it from the oven, don't hesitate—get it onto plates right away. Use a sharp knife dipped in hot water for clean, beautiful slices that show off all the layers.

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There's a moment, just after you pull this out of the oven when the kitchen fills with that toasted sugar smell, that you realize you've created something that tastes like celebration. Every person I've served this to has felt that moment too, and that's when I know why this dessert has endured.

Flavor Variations Worth Trying

The beauty of Baked Alaska is that while vanilla ice cream is classic for a reason, you can absolutely swap in chocolate, strawberry, or coffee ice cream depending on what calls to you. I once added a splash of Grand Marnier to the meringue and a hint of citrus zest, and it opened up an entirely different character. Even the cake base can be chocolate or almond if you want to build something more personal.

The Science of Staying Frozen

What makes this dessert possible is that meringue acts as an insulator—the air bubbles trapped inside protect the ice cream during those brief minutes in the oven. It's the same principle that keeps igloos warm, just sweeter and more delicious. Understanding that your meringue is doing heavy lifting makes you respect every stiff peak you whip.

Setting Yourself Up for Success

Timing is everything with this recipe, but so is having everything cold and everything clean before you begin. I learned to chill my mixing bowl in the freezer alongside the ice cream dome, which somehow made the meringue whip even faster. Small touches like that separate a stressful experience from one where you feel calm and in control.

• A hot water bath for your slicing knife makes the difference between ragged cuts and clean ones.
• Make your meringue as close to serving time as possible so it doesn't have a chance to weep.
• If you're nervous about the oven, a kitchen torch gives you more control and still delivers that gorgeous caramelization.

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There's something quietly powerful about bringing a dish like this to the table—you're not just offering dessert, you're offering an experience that feels almost theatrical. I hope this becomes one of your favorites too.

Recipe Questions & Answers

→ How do you achieve the toasted meringue on top?

Whip egg whites with sugar and vanilla until stiff peaks form, spread over the ice cream dome, then brown using a very hot oven or kitchen torch.

→ Can different ice cream flavors be used?

Yes, chocolate or strawberry ice cream can be substituted for added variation and flavor depth.

→ What ensures the ice cream holds its shape?

Softened ice cream is packed into a lined bowl and frozen firmly before assembly, helping it maintain a dome shape.

→ How is the cake base prepared for assembly?

A 9-inch sponge cake layer is placed on parchment paper, serving as the base for the ice cream dome and meringue topping.

→ Are there any recommended beverage pairings?

Pair this layered dessert with sparkling wine or a sweet dessert wine to complement its flavors.