Description
Baked Alaska is an iconic dessert that features a combination of sponge cake or pound cake, a layer of ice cream, and a toasted meringue shell. This version of Baked Alaska is topped off with a fruit compote made from a mix of fresh or frozen berries, sugar, lemon juice, and a thickener like cornstarch, creating a delightful and tangy contrast to the sweetness of the meringue and ice cream. The dessert is finished by either baking the meringue in a very hot oven or torching it with a kitchen torch, resulting in a golden-brown, crispy exterior that seals the ice cream inside.
Ingredients
For the Base:
1 cup sponge cake or pound cake, cut into a 9-inch round
(You can also use brownies or genoise for variation)
For the Ice Cream Layer:
1 quart (4 cups) ice cream of your choice (vanilla, strawberry, or mango work beautifully)
Soften slightly before layering
For the Meringue:
4 large egg whites
1 cup granulated sugar
¼ tsp cream of tartar (or ½ tsp lemon juice)
1 tsp vanilla extract
For the Fruit Compote:
2 cups mixed berries (fresh or frozen: strawberries, raspberries, blueberries)
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch (optional, for thickening)
1 tbsp water
Instructions
1. Prepare the Base
Place the cake layer on a parchment-lined baking tray or freezer-safe plate.
Trim to form a neat round about 1 inch larger than your ice cream mold.
🍦 2. Add the Ice Cream
Line a medium bowl (about 6-inch diameter) with plastic wrap.
Fill with softened ice cream, pressing down to eliminate air pockets.
Smooth the top, cover, and freeze for at least 3 hours, or until very firm.
Once frozen solid, invert the bowl onto the cake base.
Remove the plastic wrap and return to freezer while you make the meringue.
🍳 3. Make the Meringue
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, and continue beating until glossy stiff peaks form (about 5–7 minutes).
Beat in vanilla extract at the end.
🔥 4. Assemble the Baked Alaska
Preheat oven to 500°F (260°C) or prepare a kitchen torch.
Remove the cake-and-ice-cream base from the freezer.
Working quickly, spread or pipe meringue over the entire dome, sealing all edges completely (this insulates the ice cream).
Use the back of a spoon to create decorative swirls and peaks.
🍯 5. Bake or Torch
Oven method: Bake in a preheated 500°F oven for 2–3 minutes, just until the meringue is golden brown.
Torch method: Toast the meringue evenly with a kitchen torch until beautifully caramelized.
Return to freezer if not serving immediately (for up to 2 hours).
🍓 6. Make the Fruit Compote
In a small saucepan, combine berries, sugar, and lemon juice.
Heat over medium until berries release their juices (3–5 minutes).
Stir cornstarch + water together, add to pan, and cook until slightly thickened.
Remove from heat and cool. Serve warm or chilled.
🍽️ 7. Serve
Slice the Baked Alaska with a warm knife.
Spoon fruit compote over each slice or serve on the side.
(Optional) Garnish with mint leaves, fresh berries, or a drizzle of berry syrup.
Notes
Baked Alaska with Fruit Compote is an impressive dessert combining sponge cake, creamy ice cream, and perfectly browned meringue. Serve immediately for the dramatic contrast of warm meringue and cold ice cream, and pair with the fruit compote for a fresh, tangy balance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking & Broiling
- Cuisine: International / French-inspired
Nutrition
- Serving Size: 1 slice with fruit compote
- Calories: 420
- Sugar: 32g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: High
Keywords: Baked Alaska with Fruit Compote