Equipment
* optional
Ingredients
ice cream base
- 1425 ml chocolate ice cream
- 1425 ml cherry ice cream
cake layer
- 340 g pound cake, cut into 1.3cm (1/2-inch) thick slices
meringue
- 6 egg white, room temperature
- 200 g sugar
- ½ ml cream of tartar
- 1 ml vanilla extract
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 619 kcal
- Protein
- 12 g
- Carbohydrates
- 92 g
- Fat
- 26 g
- Fiber
- 3 g
- Sugar
- 58 g
- Sodium
- 356 mg
- Saturated Fat
- 17 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 38 mg
- Potassium
- 375 mg
- Calcium
- 359 mg
- Iron
- 1.9 mg
- Magnesium
- 4 mg
- Phosphorus
- 42 mg
- Zinc
- 0.1 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.14 mg
- Niacin
- 0.5 mg
- Folate
- 13 mcg
- Water
- 97 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Line a 23cm (9-inch) mixing bowl with plastic wrap, leaving enough overhang to cover the top later.
Soften the chocolate ice cream at room temperature for 15 minutes.
Spread the chocolate ice cream evenly into the bottom of the bowl and freeze for 1 hour.
Soften the cherry ice cream at room temperature for 15 minutes.
Layer the cherry ice cream over the frozen chocolate layer, then top with pound cake slices to cover the surface.
Fold the plastic overhang over the cake and freeze for at least 3 hours.
Whisk egg whites and cream of tartar in a stand mixer on medium-high speed until frothy.
Add vanilla and salt, then gradually add sugar while whisking on high speed until stiff, glossy peaks form.
Dip the frozen ice cream bowl into warm water for 15 seconds to loosen the edges.
Invert the bowl onto a parchment-lined sheet pan and remove the plastic wrap.
Spread the meringue over the entire cake using a spatula to create decorative peaks, ensuring no ice cream is visible.
Freeze the uncovered cake for 2 hours to firm the meringue.
Bake in a preheated oven at 230°C (450°F) for 3 to 5 minutes or use a kitchen torch until the meringue peaks are golden brown.
Let the cake rest for 10 minutes at room temperature, then slice with a warm, sharp knife and serve.
Chef's Notes
- Ensure your egg whites are completely free of any yolk for the best meringue volume and stability.
- The key to a successful Baked Alaska is to keep the ice cream frozen solid until the very last moment before it's coated in meringue.
- When making the meringue, don't overbeat; stop when stiff, glossy peaks form. Overbeaten meringue can be difficult to spread and may weep.
- A kitchen torch offers more control for browning the meringue than an oven, allowing you to achieve perfect golden-brown peaks without melting the ice cream.
- For easier slicing, use a sharp knife that has been warmed in hot water and wiped dry.
Storage
Freezer: 3 days — Keep tightly wrapped to prevent freezer burn.
Reheating: Do not reheat; serve immediately after browning.
Troubleshooting
Ice cream melts during meringue application
Cause: Ice cream base was not frozen solid or room temperature was too high
Fix: Return the cake to the freezer immediately for 30 minutes before continuing
Prevention: Ensure the 3-hour freeze step is fully completed and work quickly in a cool kitchen
Meringue collapses or becomes runny
Cause: Sugar added too quickly or fat residue in the mixing bowl
Fix: Cannot be fixed once collapsed; must restart meringue
Prevention: Wipe the bowl with lemon juice before starting and add sugar one spoonful at a time
Cultural Context
Baked Alaska, also known as Omelette Norvégienne, is a dramatic dessert with origins in 19th-century America. It was popularized by chefs who sought to showcase culinary innovation, using the insulating properties of meringue to protect ice cream from oven heat. It remains a showstopper for special occasions and celebratory meals.
