Baked Alaska

How to Make Baked Alaska

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1. Line a 1.2-litre (2-pint) pudding basin, about 18 cm across, with cling film, leaving a generous overhang. Leave the ice cream out for 10 minutes to soften slightly, then stir the raspberry jam through it in a ripple.

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2. Spoon the ice cream into the basin and press it down firmly to remove air pockets. Fold the cling film over the top and freeze until completely solid, at least 4 hours.

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3. When ready to serve, heat the oven to 230°C / 450°F (210°C / 410°F fan). Set the sponge base on a baking tray lined with baking parchment.

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4. Whisk the egg whites and cream of tartar in a clean bowl to soft peaks. Add the sugar a tablespoon at a time, whisking well after each addition, until the meringue is stiff and glossy. Whisk in the vanilla.

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5. Turn the frozen ice cream out onto the sponge and peel off the cling film. Working quickly, cover the ice cream and the sponge completely with the meringue, 2 to 3 cm thick, sealing it right down to the tray. Swirl into peaks with the back of a spoon.

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6. Bake for 4 to 5 minutes, until the meringue is golden brown at the peaks. Transfer to a plate and serve immediately, cutting with a hot knife.

   Mark done Start 4 min timer

Tips for Making Baked Alaska

• Freeze the ice cream until it is rock solid. Even a slightly soft centre melts in the hot oven, and the dome will collapse.
• Cover every bit of the ice cream, and seal the meringue right down to the tray. A gap in the insulation lets the heat in, and the ice cream will run out.
• Get the oven really hot before the dessert goes in. A fast, high bake browns the meringue before the heat reaches the ice cream.

What to Serve with Baked Alaska

• Fresh raspberries
• Champagne
• Hot chocolate sauce

Storing & Reheating Baked Alaska

Best eaten straight from the oven. The meringue-covered dome, unbaked, can be frozen for up to 1 day and baked from frozen with 1 extra minute. Leftovers do not keep.

Baked Alaska FAQ: Common Questions

Baked Alaska Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.