Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 quart (950 ml) vanilla ice cream, softened slightly
- 1/2 quart (475 ml) raspberry or strawberry ice cream, softened
- 3 large eggs
- 3/4 cup (150 g) granulated sugar (for cake)
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder + 1/4 tsp fine salt
- 1/4 cup (60 ml) whole milk + 1/4 cup (60 ml) neutral oil
- 6 large egg whites (about 180 g)
- 1 1/2 cups (300 g) granulated sugar (for meringue)
- 1/2 tsp cream of tartar + 2 tsp vanilla extract (divided)
Do This
- 1. Line a 2 1/2–3-quart bowl with plastic wrap. Pack in softened vanilla, then raspberry ice cream to form a dome. Freeze at least 4 hours.
- 2. Heat oven to 350°F (175°C). Make a simple sponge: beat eggs and sugar, add vanilla, then milk-oil mixture, and finally dry ingredients. Bake in an 8-inch (20 cm) round pan for 15–18 minutes. Cool completely.
- 3. Place cooled cake on a parchment-lined baking sheet. Unmold the frozen ice cream dome onto the center of the cake. Freeze while you make the meringue.
- 4. For Swiss meringue: whisk egg whites, sugar, cream of tartar, and salt over a simmering water bath until warm and sugar dissolves, then whip with vanilla to stiff, glossy peaks.
- 5. Heat oven to 500°F (260°C). Thickly coat the frozen cake and ice cream dome with meringue, at least 1 inch (2.5 cm) thick, creating swirls and peaks.
- 6. Bake 4–6 minutes until the meringue is deeply golden in spots. Do not overbake.
- 7. Slice and serve immediately, or freeze up to 30 minutes before serving.
Why You’ll Love This Recipe
- Stunning “wow” factor: a toasted meringue dome hiding cold, creamy ice cream and soft cake.
- Surprisingly doable: broken into simple steps you can spread over a day.
- Make-ahead friendly: most of the work happens in the freezer, not right before serving.
- Endlessly flexible: mix and match ice cream flavors and garnishes to suit any occasion.
Grocery List
- Produce: Fresh berries for serving (strawberries, raspberries, or mixed berries), fresh mint (optional garnish)
- Dairy: Vanilla ice cream, raspberry or strawberry ice cream, whole milk, unsalted butter (for greasing pan, optional), large eggs (for cake and meringue)
- Pantry: Granulated sugar, all-purpose flour, baking powder, fine salt, neutral oil (e.g., canola or sunflower), vanilla extract, cream of tartar, plastic wrap, parchment paper, optional liqueur such as rum or Grand Marnier for brushing cake (if desired)
Full Ingredients
For the Ice Cream Dome
- 1 quart (950 ml) vanilla ice cream, softened just until spreadable
- 1/2 quart (475 ml) raspberry or strawberry ice cream, softened just until spreadable
- Plastic wrap, for lining the bowl
For the Sponge Cake Base (8-inch / 20 cm round)
- 3 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1/4 cup (60 ml) whole milk
- 1/4 cup (60 ml) neutral oil (such as canola or sunflower)
- Butter or oil, for greasing the pan
For the Swiss Meringue Shell
- 6 large egg whites (about 180 g), at room temperature
- 1 1/2 cups (300 g) granulated sugar (superfine if you have it)
- 1/2 tsp cream of tartar
- 1/4 tsp fine salt
- 1 tsp vanilla extract
For Serving (Optional)
- Fresh berries (strawberries, raspberries, or a mix)
- Fresh mint leaves
- Powdered sugar for dusting
- 1–2 tbsp rum, brandy, or orange liqueur to brush on the cake (optional; for flavor and a subtle “adult” twist)
Step-by-Step Instructions
Step 1: Shape and Freeze the Ice Cream Dome
Line a 2 1/2–3-quart (2.4–2.8 L) metal or glass mixing bowl with plastic wrap, leaving plenty of overhang to cover the top. Smooth out major wrinkles so they do not imprint the ice cream too deeply.
Let the vanilla and raspberry (or strawberry) ice cream sit at room temperature for 5–10 minutes until just soft enough to scoop and spread, but not melted. Spoon the vanilla ice cream into the bottom of the lined bowl, pressing it firmly against the plastic to eliminate air pockets. Aim for an even layer covering the lower half of the bowl.
Top with the raspberry ice cream, pressing and smoothing so it fills the rest of the bowl and forms a smooth, domed surface. Fold the plastic wrap over the top to cover completely.
Freeze the ice cream dome for at least 4 hours, or up to 2 days, until very firm. The firmer the dome, the better it will withstand the oven later.
Step 2: Bake the Sponge Cake Base
When you are ready to bake the cake, preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with a circle of parchment paper. Lightly grease the parchment as well.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the eggs and 3/4 cup (150 g) sugar with a handheld or stand mixer on high speed for 4–5 minutes, until the mixture is very pale, thick, and has tripled in volume. Beat in 1 tsp vanilla extract.
In a small saucepan or microwave-safe measuring cup, gently warm the milk and oil together until just lukewarm (not hot), then whisk to combine.
Using a spatula, sift or sprinkle the dry ingredients over the whipped eggs in 2–3 additions, gently folding after each addition just until incorporated. Fold slowly to avoid deflating the batter. Finally, pour the warm milk-oil mixture down the side of the bowl and fold it in until the batter is smooth and even.
Pour the batter into the prepared pan and smooth the top. Bake for 15–18 minutes, until the top is golden, the cake springs back when lightly pressed, and a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack, peel off the parchment, and let cool completely.
Step 3: Trim the Cake and Assemble the Frozen Dome
Once the cake is fully cooled, place it on a parchment-lined baking sheet that fits in your freezer. If needed, trim the cake edges so it is a neat, 8-inch (20 cm) round. You can also slice off the very top to level it, so the ice cream dome sits evenly.
If you like, lightly brush the top of the cake with 1–2 tablespoons of liqueur (rum, brandy, or orange liqueur). This adds flavor and a little moisture but should not soak the cake.
Remove the ice cream dome from the freezer. Peel back the plastic from the top, then invert the bowl onto the center of the cake. Gently lift off the bowl and peel away the plastic wrap. You should have a smooth ice cream dome sitting on the cake base.
Place the assembled cake and ice cream back in the freezer while you make the meringue. The colder and firmer it is, the better it will resist melting in the oven.
Step 4: Make a Stable Swiss Meringue
Fill a medium saucepan with 1–2 inches (2.5–5 cm) of water and bring to a gentle simmer. In a completely clean, grease-free metal or glass bowl (or the bowl of a stand mixer), combine the egg whites, 1 1/2 cups (300 g) sugar, cream of tartar, and salt.
Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is fully dissolved and the mixture is warm to the touch, 160°F (71°C) if you have a thermometer. This usually takes 3–5 minutes. You should not feel any sugar grains when you rub a bit between your fingers.
Remove the bowl from the heat. Using a stand mixer fitted with the whisk attachment or a handheld mixer, beat the warm mixture on high speed for 5–8 minutes, until it is very thick, glossy, and forms stiff peaks that stand straight up when you lift the whisk. Beat in 1 tsp vanilla extract near the end.
Use the meringue immediately while it is fluffy and easy to spread.
Step 5: Encase the Dome in a Thick Meringue Shell
Preheat your oven to 500°F (260°C). Allow it to preheat fully; you want it very hot so the meringue toasts quickly without melting the ice cream.
Take the cake-and-ice-cream assembly out of the freezer and work relatively quickly. Using an offset spatula or large spoon, dollop a generous amount of meringue onto the top of the ice cream dome. Spread it down over the sides and all the way to the bottom edge of the cake, making sure there are no gaps or thin spots. The meringue layer should be at least 1 inch (2.5 cm) thick everywhere to insulate the ice cream.
Cover the cake edge and the sides of the base as well, so no ice cream or cake is exposed. Once fully coated, use the back of the spoon or spatula to create swirls, peaks, and decorative ridges on the surface. These high points will brown beautifully in the oven.
Return the entire Baked Alaska to the freezer for 10–15 minutes if your kitchen is warm or if the ice cream has softened. This quick chill helps it stand up to the heat of the oven.
Step 6: Bake Quickly to Toast the Meringue
When the oven is fully heated to 500°F (260°C), place the baking sheet with the Baked Alaska on the center rack. Bake for 4–6 minutes, watching very closely through the oven window. Do not walk away.
The meringue should puff slightly and turn a deep golden brown on the peaks, with lighter golden valleys. If your oven has hot spots, you can carefully rotate the pan halfway through for even browning, but try to keep the oven door closed as much as possible to retain heat.
Once the meringue is beautifully toasted, remove the Baked Alaska from the oven. The exterior will be warm and crisp, while the ice cream inside should remain frozen and firm.
Step 7: Serve and Slice Cleanly
Let the Baked Alaska sit at room temperature for 3–5 minutes to slightly soften the outer ice cream layer. For neat slices, use a long, sharp knife and dip it in very hot water, wiping it dry between each cut.
Cut into 8 wedges, revealing the layers of toasted meringue, creamy vanilla and raspberry ice cream, and tender sponge cake. Serve immediately, garnished with fresh berries, a few mint leaves, and a light dusting of powdered sugar if you like.
If you need to hold it briefly, you can place the baked, meringue-topped Alaska back in the freezer for up to 30 minutes before slicing. Beyond that, the meringue may lose its crispness and the texture will change.
Pro Tips
- Keep everything cold: The ice cream dome and cake assembly should be as firm as possible before you add the meringue. Do not skimp on freezing time.
- Thick meringue is your insulation: Aim for at least 1 inch (2.5 cm) of meringue coverage all over. Thin spots are where ice cream can melt and leak.
- Room-temperature egg whites whip best: Let egg whites sit out for 20–30 minutes before whisking so they reach room temperature for maximum volume.
- Use clean, grease-free tools: Any fat or yolk in your meringue bowl can prevent the whites from whipping properly. Wipe the bowl and whisk with a bit of lemon juice or vinegar if needed.
- Slice with a hot knife: A knife warmed in hot water and wiped dry between cuts will glide cleanly through the frozen interior and crisp meringue.
Variations
- Chocolate Lovers’ Baked Alaska: Use chocolate and coffee ice creams instead of vanilla and raspberry. Add 2 tbsp unsweetened cocoa powder to the cake dry ingredients and sift well.
- Mini Individual Baked Alaskas: Bake the sponge cake in a 9×13-inch (23×33 cm) pan, cut into circles, and top each with a small ice cream dome molded in ramekins. Cover with meringue and bake for a shorter time (3–4 minutes).
- Citrus Twist: Use lemon or orange sorbet combined with vanilla ice cream. Fold 1 tsp finely grated lemon or orange zest into the meringue for a fragrant, bright flavor.
Storage & Make-Ahead
You can spread the work over 1–2 days. The ice cream dome can be molded and frozen up to 2 days in advance. The sponge cake can be baked and cooled up to 1 day ahead; wrap it tightly in plastic and keep at room temperature or freeze it for longer storage.
Once the cake and ice cream are assembled into a dome, you can freeze the un-meringued Alaska for up to 1 day before finishing. It is best to add the meringue and bake on the same day you plan to serve for the best texture and appearance.
Leftover baked slices can be wrapped and frozen for up to 1 week. The ice cream and cake will still taste good, but the meringue may become softer and slightly icy over time.
Nutrition (per serving)
Approximate values for 1 of 8 servings (will vary with exact ice cream and toppings): about 700 calories, 32 g fat, 18 g saturated fat, 90 mg cholesterol, 105 g carbohydrates, 2 g fiber, 75 g sugars, 11 g protein, and 320 mg sodium.
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