Baked Alaska layered dessert (Print View)

A spectacular dessert combining cake, ice cream, and toasted meringue for an impressive treat.

# What You'll Need:

→ Cake Base

01 - 1 sponge cake layer (8 inch round, about 3/4 inch thick)

→ Ice Cream

02 - 4 cups vanilla ice cream (slightly softened)

→ Meringue

03 - 4 large egg whites, at room temperature
04 - 1 cup granulated sugar
05 - 1/4 teaspoon cream of tartar
06 - 1 teaspoon vanilla extract

# Step-by-Step Directions:

01 - Line an 8-inch bowl with plastic wrap, leaving overhang. Pack softened ice cream into the bowl and smooth the surface. Cover and freeze until completely firm, at least 4 hours or overnight.
02 - Place the sponge cake layer on a parchment-lined baking sheet. Unmold the ice cream dome onto the cake base by lifting the plastic wrap, then refreeze while preparing the meringue.
03 - In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop. Incorporate vanilla extract.
04 - Preheat the oven to 450°F or ready a kitchen torch for toasting the meringue.
05 - Quickly spread the meringue evenly over the ice cream and cake, sealing all edges and covering completely. Create decorative swirls with a spatula.
06 - Bake in the preheated oven for 3 to 5 minutes until the meringue is golden brown, or toast using a kitchen torch.
07 - Slice and serve immediately to maintain texture contrast.

# Expert Suggestions:

01 -
  • It's the kind of dessert that makes everyone gasp when you bring it to the table, but it's honestly less complicated than it sounds.
  • You can make most of it days ahead, which means the actual impressive part happens right before serving.
  • That contrast between the cold ice cream and warm, crispy meringue is pure theater on your tongue.
02 -
  • If your meringue starts to deflate or weep, it usually means the egg whites weren't completely clean of yolk or grease, or the bowl had a trace of oil—use white vinegar to wipe your bowl before starting.
  • The moment that frozen dome touches the warm meringue, the clock starts; the whole thing only needs to brown quickly, so don't overthink it or the ice cream will start melting before you serve.
  • Always work with everything as cold as possible right up until the final step, and always serve immediately after toasting.
03 -
  • Make the ice cream dome 2-3 days ahead if you can—it actually firms up even more and holds its shape more reliably when it's had time to sit in the freezer.
  • If your meringue starts looking a little flat after you pull it from the freezer, a quick whisk by hand will bring back some volume without deflating it.
  • Keep a bowl of hot water and a kitchen towel nearby for slicing; warm, wet knife strokes give you clean, beautiful portions without dragging the meringue around.

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