Baked Alaska
Ingredients
Ice cream dome:
- 1 vanilla sponge cake, about 1 inch thick (store-bought is fine)
- 6 ⅓ cups vanilla ice cream, slightly softened
- 2 cups of strawberry or raspberry ice cream, slightly softened
Swiss meringue:
- 6 egg whites, at room temperature
- 1 ½ granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line a large 2-quart bowl with plastic wrap, leaving plenty of overhangs. Scoop in the strawberry ice cream first, smoothing it into an even layer about 2cm thick around the inside. Freeze for 30 minutes until firm. Then fill the rest of the bowl with vanilla ice cream, pressing firmly so there are no air pockets. Smooth the top flat, fold the plastic wrap over to cover, and freeze for at least 4 hours—overnight is even better.
- Trim your sponge cake into a circle slightly larger than the opening of your bowl. This becomes the base that the dome will sit on. Place it on a parchment-lined baking sheet and keep it in the fridge until needed.
- Combine the egg whites, sugar, cream of tartar, and salt in a heatproof bowl set over a pan of simmering water. Whisk constantly until the sugar fully dissolves and the mixture reaches 160°F—about 4–5 minutes. Remove from heat, add the vanilla, then beat with a stand or hand mixer on high until the meringue is thick, glossy, and holds stiff peaks. This takes about 5–7 minutes. The bowl should feel cool to the touch when it’s ready.
- Preheat your oven to 500°F—as hot as it will go. Remove the ice cream dome from the freezer, unwrap it, and flip it onto the cake base on your baking sheet. Working quickly, coat the entire surface—cake and dome—with a thick, even layer of meringue, at least ¾ inch all over with absolutely no gaps. Use a spatula to swoop and peak the meringue for a beautiful finish.
- Get it into the hot oven immediately and bake for just 3–5 minutes, watching closely, until the meringue is deeply golden with lightly charred peaks. Alternatively, use a kitchen blowtorch to toast the meringue all over—this gives you more control and less risk of the ice cream warming up.
- Bring the whole thing to the table for maximum drama. Slice with a sharp knife dipped in hot water. For a truly spectacular moment, pour warmed rum or brandy over the top and flambé it before slicing.
Tips
- Make ahead: The assembled dome (without meringue) keeps in the freezer for up to a week. Add meringue and bake just before serving.
- No gaps in the meringue: Any exposed ice cream will melt in the oven, so be thorough.
- Flavor freely: Chocolate, lemon, coffee, salted caramel—any ice cream combination works beautifully.
- The science: The thick meringue acts as an insulating layer, protecting the ice cream from the oven’s heat. It’s frozen inside and toasted golden outside—that contrast is the whole magic of the dish.
