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Perfect Classic Baked Alaska Recipe Easy Step-by-Step with Golden Torched Meringue

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A show-stopping yet approachable dessert combining cold ice cream, warm sponge cake, and golden torched meringue for a perfect contrast of textures and temperatures.

Ingredients

Scale
  • 3 large eggs, room temperature
  • ⅔ cup (130g) granulated sugar
  • ½ cup (65g) all-purpose flour, sifted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 quart (950ml) quality vanilla ice cream
  • Optional: fresh berries or fruit preserves
  • 4 large egg whites, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, beat 3 large eggs and ⅔ cup sugar using an electric mixer on high speed for about 5 minutes until pale, thick, and ribbon-like.
  3. Gently fold in sifted flour and salt in two batches using a rubber spatula, then stir in vanilla extract.
  4. Pour batter into the pan and bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely.
  5. Line a 9-inch bowl with plastic wrap. Soften the vanilla ice cream slightly (5-10 minutes at room temp), then spoon it into the bowl, pressing evenly to fill the shape.
  6. Freeze for at least 2 hours or until solid. Optionally swirl in a layer of fresh berries or preserves before sealing with more ice cream.
  7. In a clean, dry mixing bowl, beat 4 egg whites and cream of tartar at medium speed until foamy.
  8. Gradually add ½ cup sugar, a tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form (about 5-7 minutes). Beat in vanilla extract if using.
  9. Place the cooled sponge cake on a baking sheet. Unmold the ice cream dome onto the cake.
  10. Immediately spread the meringue all over the ice cream and cake, sealing edges completely to insulate the ice cream. Use an offset spatula to create peaks and swirls.
  11. Using a kitchen torch, carefully brown the meringue in circular motions until golden and slightly caramelized. Alternatively, place under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
  12. Serve immediately for the best contrast of temperatures and textures. If prepping ahead, assemble and freeze fully but torch just before serving.

Notes

Use room temperature eggs for better meringue volume. Add sugar gradually to stabilize meringue. Completely cover ice cream with meringue to prevent melting. Keep torch moving to avoid burnt spots. Serve immediately after torching for best texture contrast. Broiler can be used if no torch is available but watch carefully.

Nutrition

Keywords: Baked Alaska, meringue, ice cream dessert, classic dessert, baked Alaska recipe, easy baked Alaska, torch meringue, sponge cake dessert

Find it online: https://tempotaste.com/perfect-classic-baked-alaska-recipe-easy-step-by-step-with-golden-torched-meringue/