Baked Alaska

Baked Alaska is the kind of dessert I pull out when I really want to make an impression. The outside is a cloud of golden, toasted meringue, and when you slice through it, cold, creamy ice cream over a rich chocolate brownie base waits inside. It’s dramatic, beautiful, and honestly one of the most fun desserts you can bring to the table.

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I love making this for special occasions like birthdays, anniversaries, and holiday dinner parties when I want a dessert that feels truly unforgettable. It’s the kind of dish that makes people genuinely gasp when you set it on the table, and the best part is you can assemble it ahead and keep it frozen until you’re ready to toast and serve. Store any leftovers wrapped tightly in the freezer for up to 2 months, though the meringue is always best right after it’s toasted.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Baked Alaska with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This Baked Alaska recipe is genuinely one of the most fun kitchen projects, and I’ll walk you through each stage so yours comes out perfectly.

Preheat and Line the Pan

Preheat your oven to 350°F (180°C). Line your cake pan with parchment paper and lightly grease it with cooking spray. This helps make sure nothing sticks.

I use a nonstick springform pan so I can easily release the cake without the edges sticking to the sides.

Mix the Sponge Cake Base

In a batter bowl, beat the egg yolks with half of the sugar using a handheld mixer or a stand mixer fitted with a whisk attachment, until the mixture turns thick and pale. Stir in the vanilla extract, then gently fold in the melted and cooled bittersweet chocolate.

In a separate mixing bowl, beat the egg whites with a pinch of salt until foamy, then add the remaining sugar and keep beating until you get stiff peaks. Fold the whipped whites into the chocolate mixture carefully to keep as much air in there as possible.

Pour the batter into the prepared pan and bake for about 20 minutes, until set. Let it cool completely on a wire rack before moving on.

Prepare the Ice Cream Layer

Line a metal bowl with plastic wrap and give it a light coat of cooking spray. Pack the ice cream firmly into the bowl, pressing it in so there are no gaps or air pockets. Cover it and slide it into the freezer for at least 2 hours, until it’s very firm.

Once the cake has fully cooled, remove the top layer of plastic wrap from the ice cream and place the cake on top. Press gently so it seals well, then cover the whole thing and freeze again until rock-solid.

Make the Meringue

Beat the egg whites and cream of tartar together with your electric mixer until frothy. Slowly stream in the superfine sugar while continuing to whip, and keep going for about 6 minutes until the meringue is glossy and holds stiff peaks.

You want it thick enough to hold its shape when you spread or pipe it. A powerful hand mixer gets the job done without much effort.

Assemble and Bake

Remove ice cream and cake dome from the freezer, and unmold onto a parchment-lined baking sheet. The parchment keeps the dome base from sticking.

Pipe the meringue with a piping bag, or spread it with a spoon over the entire surface, making sure it touches the parchment all the way around to completely seal in the ice cream. Bake in a hot oven for 1 to 2 minutes, just until the meringue turns golden brown.

Finish and Serve

Carefully transfer or slice the Baked Alaska to a large round serving plate. For a more elegant finish, I like to torch the creases with a kitchen torch.

Slice using a sharp knife, and serve immediately, and enjoy!

Baked Alaska is best served the moment it comes out of the oven, but if you need to bring it to a party or gathering, assemble and freeze the ice cream and cake base completely solid before you leave.

Keep the meringue ready to spread or pipe on-site, and use a cooler to transport the frozen dome. Bake or torch the meringue at your destination for the best presentation and to keep the ice cream from melting during travel.

How to Store Leftovers

If you have leftovers, wrap the remaining Baked Alaska tightly in plastic wrap and keep it in the freezer for up to 2 months. The meringue will lose some of its freshly toasted texture once frozen, but it’ll still taste great.

When you’re ready to serve, briefly use a kitchen torch to re-toast the meringue and bring back that golden color.

What to Serve With Baked Alaska

It’s awesome and rich on its own, but it’s also amazing with a few simple accompaniments that can round out the spread. Fresh strawberries or raspberries on the side keep things light and add a pop of color to the plate.

A drizzle of warm raspberry sauce or a simple berry compote alongside each slice plays beautifully against the bittersweet chocolate base and the cold ice cream. Try it with fudgy brownies for richness or butter cookies for crunch to complement the creamy soft meringue.

For drinks, a cup of strong espresso or even a sparkling lemonade pair nicely. The boldness of a good coffee cuts through the sweetness of the meringue perfectly, and it turns the whole dessert course into a real moment.

More Easy Recipes for You to Try at Home

I think you’ll also love these other impressive, delicious dessert recipes.

• Apple Pie Stuffed Cheesecake
• Reese’s Peanut Butter Pie
• Strawberry Shortcake
• Tiramisu Cheesecake
• Mississippi Mud Pie