Q: Can I make Baked Alaska ahead of time?

A: Yes — assemble and freeze the cake and ice cream layer in advance. Add meringue just before serving.

Q: Will the ice cream melt under the broiler?

A: Not if the meringue fully covers the ice cream — it acts as insulation.

Q: Do I need a kitchen torch?

A: No, you can broil the Baked Alaska on high for 1–2 minutes instead.

Q: Can I use store-bought sponge cake?

A: Absolutely — just cut it to size and layer accordingly.

Q: What flavours work well besides vanilla?

A: Raspberry, chocolate, pistachio, or lemon all work beautifully.

Q: Can I use Swiss meringue instead of classic?

A: Yes — Swiss meringue is more stable and also torches beautifully.

Q: Can I make this gluten-free?

A: Yes, simply use a gluten-free sponge or flourless cake base.

Q: How long does it last in the freezer?

A: Up to 3 days once assembled, though meringue is best fresh.

Q: What if I don’t have a dome mold?

A: Use any bowl lined with plastic wrap — the shape is flexible.

Q: Is it safe to eat the meringue if not baked long?

A: Yes, if the egg whites are pasteurised or cooked with a torch or broiler.

Klassisk bakt Alaska med vaniljeis, svampkake og ristet marengs

Classic Baked Alaska with Vanilla Ice Cream, Sponge Cake and Toasted Meringue

Rated 5.0 stars by 1 users

Cuisine

French-American

Servings

Prep Time

30 minutes

Cook Time

4 hours

Calories

320

Baked Alaska is the epitome of show-stopping desserts — a dramatic blend of hot and cold, smooth and crisp, delicate and indulgent. This retro classic features a dome of velvety vanilla ice cream set atop a sponge cake base, all cloaked in a fluffy cloud of meringue that’s toasted to golden perfection.

The magic happens when the hot torch flame (or broiler heat) kisses the meringue, creating a caramelised shell while keeping the frozen centre intact. It’s as much a feast for the eyes as it is for the tastebuds.

Though it may look extravagant, Baked Alaska is surprisingly manageable to make at home. You can prepare the ice cream base in advance, customise it with layers of jam, fruit, or even different flavors, and whip up the meringue in minutes.

Whether you serve it as a grand finale to a dinner party or as a nostalgic treat for your family, Baked Alaska never fails to impress. Its contrasting textures and temperatures deliver a unique dessert experience that’s timeless, festive, and absolutely delicious.

Image of Classic Baked Alaska with Vanilla Ice Cream, Sponge Cake and Toasted Meringue

Ingredients

For the base

1 sponge cake round (store-bought or homemade, 1-inch thick, 8-inch diameter)

For the filling

1 quart vanilla ice cream, slightly softened
Optional: raspberry or strawberry jam (for layering)

For the meringues

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

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Directions

Line a medium bowl (about 6–7 inches wide, dome-shaped) with plastic wrap. Fill with softened vanilla ice cream, pressing down to remove air pockets. Smooth the top.
If using jam, spread a thin layer on top of the sponge cake round.
Press the sponge cake (jam side down) onto the top of the ice cream dome to form the base. Cover with plastic wrap and freeze for at least 4 hours or overnight.
When ready to serve, make the meringue. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat until stiff peaks form. Beat in vanilla.
Unmold the frozen ice cream cake onto a lined baking tray. Remove plastic wrap.
Quickly spread or pipe meringue over the entire surface, sealing all edges to prevent ice cream leakage.
Use a kitchen torch to toast the meringue until golden brown, or place under a very hot broiler for 1–2 minutes, watching closely.
Serve immediately or return to the freezer for 30 minutes to firm up before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 9 grams; 45%
Cholesterol: 70 milligrams; 23%
Sodium: 95 milligrams; 4%
Carbs: 40 grams; 15%
Protein: 4 grams
Sugar: 32 grams
Fiber: 0 grams

Tips for matlaging Baked Alaska

Bruk en kuppelformet bolle foret med plastfolie for enkel umuling.
Frys iskrembasen over natten for en fastere struktur.
Forsikre deg om at marengs dekker all iskremen for å isolere den fra varmen.
Bruk en kjøkkenfakkel til presisjon eller en slaktekylling for rask risting.
Tilsett syltetøy eller fruktlag mellom iskrem og kake for variasjon.
Stive topper er viktige for stabil marengs - ikke underbedre.
Arbeid raskt en gang sammen med å holde iskremen kald.
La sitte i 2-3 minutter etter å ha ristet før du skiver.
Frys igjen i 30 minutter etter å ha ristet om nødvendig for renere kutt.
Prøv forskjellige iskremsmaker som Raspberry Ripple eller pistasj for morsomme vendinger.

Server det med forslag

En duskregn med bær coulis
Friske bringebær eller jordbær
Knuste pistasjnøtter eller hasselnøtter
Mynte kvist for pynt
Et glass kjølt dessertvin eller prosecco
Espresso eller cappuccino
Bringebærsorbet på siden
Mini marengs kyss for knase
Sjokoladespon
Piskede kremdukker for ekstra eleganse

Vanlige spørsmål

Spørsmål: Kan jeg lage bakt Alaska på forhånd?
EN: Ja - sett sammen og frys kake- og iskremlaget på forhånd. Legg til marengs rett før servering.

Spørsmål: Vil iskremen smelte under slaktekyllingen?
EN: Ikke hvis marengsen dekker iskremen fullt ut - den fungerer som isolasjon.

Spørsmål: Trenger jeg en kjøkkenfakkel?
EN: Nei, du kan steke den bakte Alaska på høyt i 1-2 minutter i stedet.

Spørsmål: Kan jeg bruke butikkkjøpte svampkake?
EN: Absolutt - bare kutt den i størrelse og lag deretter.

Spørsmål: Hvilke smaker fungerer bra foruten vanilje?
EN: Bringebær, sjokolade, pistasj eller sitron fungerer vakkert.

Spørsmål: Kan jeg bruke sveitsisk marengs i stedet for klassisk?
EN: Ja - sveitsisk marengs er mer stabil og fakler også vakkert.

Spørsmål: Kan jeg gjøre dette glutenfritt?
EN: Ja, bare bruk en glutenfri svamp eller melløs kakebase.

Spørsmål: Hvor lenge varer det i fryseren?
EN: Opptil 3 dager når de er samlet, selv om marengs er best fersk.

Spørsmål: Hva om jeg ikke har en kuppelform?
EN: Bruk hvilken som helst skål foret med plastfolie - formen er fleksibel.

Spørsmål: Er det trygt å spise marengsen hvis det ikke er bakt lenge?
EN: Ja, hvis eggehvitene er pasteurisert eller tilberedt med en fakkel eller slaktekylling.

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