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 bagt Alaska med vaniljeis, svampekage 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 til madlavning Bagt Alaska

Brug en kuppelformet skål foret med plastindpakning for let uudvikling.
Frys isbasen natten over for en fastere struktur.
Sørg for, at marengs dækker al isen for at isolere den fra varmen.
Brug en køkkenfakkel til præcision eller en slagtekylling til hurtig ristning.
Tilsæt marmelade eller frugtlag mellem is og kage til variation.
Stive toppe er vigtige for stabil marengs - ikke underbeat.
Arbejd hurtigt, når du samles for at holde isen kold.
Lad sidde i 2-3 minutter efter ristning, før du skærer.
Frys igen i 30 minutter efter ristning, hvis det er nødvendigt for rengøringsskæringer.
Prøv forskellige issmag som Raspberry Ripple eller Pistache for sjove vendinger.

Server det med forslag

En dryp af Berry Coulis
Friske hindbær eller jordbær
Knuste pistacienødder eller hasselnødder
Myntkviste til garnering
Et glas kølet dessertvin eller Prosecco
Espresso eller cappuccino
Hindbærsorbet på siden
Mini marengs kys til crunch
Chokoladespån
Piskede fløde dukker for ekstra elegance

FAQ'er

Spørgsmål: Kan jeg lave bagt Alaska på forhånd?
EN: Ja - saml og frys kagen og islaget på forhånd. Tilføj marengs lige før servering.

Spørgsmål: Vil isen smelte under slagtekyllingen?
EN: Ikke hvis marengsen fuldt ud dækker isen - den fungerer som isolering.

Spørgsmål: Har jeg brug for en køkkenfakkel?
EN: Nej, du kan broke den bagt Alaska på høj i 1-2 minutter i stedet.

Spørgsmål: Kan jeg bruge butikskøbt svampekage?
EN: Absolut - Klip det bare til størrelse og lag i overensstemmelse hermed.

Spørgsmål: Hvilke smag fungerer godt ud over vanilje?
EN: Hindbær, chokolade, pistacie eller citron fungerer alle smukt.

Spørgsmål: Kan jeg bruge schweizisk marengs i stedet for klassisk?
EN: Ja - schweizisk marengs er mere stabil og fakler også smukt.

Spørgsmål: Kan jeg lave denne glutenfri?
EN: Ja, brug blot en glutenfri svamp eller melfri kagebase.

Spørgsmål: Hvor længe varer det i fryseren?
EN: Op til 3 dage, der er samlet, skønt marengs er bedst frisk.

Spørgsmål: Hvad hvis jeg ikke har en kuppelform?
EN: Brug enhver skål foret med plastfolie - formen er fleksibel.

Spørgsmål: Er det sikkert at spise marengsen, hvis ikke bagt længe?
EN: Ja, hvis æggehviderne pastes eller koges med en fakkel eller slagtekylling.

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