Baked Alaska with Passionfruit Curd is the kind of dessert that demands attention, combining tropical flavors with stunning presentation. Imagine creamy ice cream encased in a fluffy, golden meringue, sitting atop a tender coconut sponge base. This recipe is a true tropical showpiece that will impress your guests at any gathering, from casual dinners to festive occasions. So, if you’re looking for an exciting, dramatic dessert that delivers on both flavor and aesthetics, this recipe is for you.
What is Baked Alaska with Passionfruit Curd?
Baked Alaska is an iconic dessert that features cold ice cream wrapped in a layer of fluffy, toasted meringue. This version takes the classic recipe up a notch by introducing a passionfruit curd, which adds a vibrant, tropical twist to the dessert’s usual flavor profile. The combination of the sweet, creamy ice cream and the tangy, citrusy curd creates a perfect balance of flavors. The meringue, toasted just enough to create a golden, crisp shell, adds a touch of drama when it’s served, making this dessert a crowd favorite.
The Origin of Baked Alaska
The origins of Baked Alaska are a bit of a mystery, with multiple stories attributing its creation to various chefs and locations. Some trace it back to a French chef, who invented it to commemorate the U.S. acquisition of Alaska in 1867. Others claim it was first created in New York at Delmonico’s restaurant. Regardless of its origin, Baked Alaska has become a beloved dessert, known for its wow factor and its ability to combine a variety of textures and flavors in one dish.
Ingredients with Quantities
Coconut Sponge Base:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g self-raising flour
- 30g desiccated coconut
- 2 tbsp milk
Passionfruit Ripple Ice Cream:
- 300ml double cream
- 200ml condensed milk
- 1 tsp vanilla extract
- 4 tbsp passionfruit curd (store-bought or homemade)
- Zest of 1 lime
- Juice of ½ lime
Italian Meringue:
- 3 large egg whites
- 150g caster sugar
- 50ml water
Step-by-Step Directions and Preparation Method
1. Make the Coconut Sponge Base:
- Preheat your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
- In a mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Beat the eggs into the butter-sugar mixture one at a time, ensuring each is fully incorporated.
- Gently fold in the self-raising flour, desiccated coconut, and milk. Mix until the batter is smooth and well-combined.
- Pour the batter into the prepared cake tin and bake for 30–35 minutes, or until the sponge is golden and springs back when touched.
- Once baked, let the sponge cool completely, then trim it to a flat disc to fit the base of your Baked Alaska.
2. Prepare the Passionfruit Ripple Ice Cream:
- In a large bowl, whip the double cream, condensed milk, and vanilla extract until the mixture thickens to a soft peak.
- In a separate bowl, mix the passionfruit curd with the lime zest and lime juice.
- Gently swirl the passionfruit mixture into the whipped cream, ensuring you don’t overmix—this will create a beautiful ripple effect.
- Line a medium-sized bowl with cling film and spoon the ice cream mixture into the bowl. Smooth it out and cover it tightly. Freeze overnight to allow it to set properly.
3. Make the Italian Meringue:
- In a saucepan, combine the caster sugar and water. Heat the mixture over medium heat until it reaches 115°C (soft-ball stage). You can use a candy thermometer for accuracy.
- While the sugar syrup is heating, begin whisking the egg whites in a clean, dry bowl until they form soft peaks.
- Once the sugar syrup reaches 115°C, slowly pour it into the egg whites while continuing to whisk at a medium speed. Continue whisking until the meringue becomes glossy and forms stiff peaks. This should take about 7-10 minutes.
4. Assemble the Baked Alaska:
- Start by placing the coconut sponge on a heatproof serving plate. This will serve as the base for your dessert.
- Once your ice cream has frozen into a dome shape, carefully unmold it from the bowl and place it on top of the sponge.
- Using a spatula, cover the ice cream completely with the meringue, making sure it is fully sealed around the edges. Create swirling peaks with the back of the spatula for added flair.
5. Bake or Torch the Meringue:
- Preheat your oven to its highest setting (240°C). Place the Baked Alaska in the oven and bake for 5 minutes or until the meringue turns golden brown.
- Alternatively, you can use a kitchen blowtorch to carefully toast the meringue. This method gives you more control over the browning, so you don’t risk overcooking the meringue.
Variations to Try
While the classic Baked Alaska with Passionfruit Curd is spectacular, feel free to experiment with different flavors and twists to make the dessert your own.
- Mango Passionfruit Twist: Add a layer of mango curd beneath the ice cream to bring a fruity, tropical contrast to the passionfruit. It adds extra sweetness and complexity to the dessert.
- Coconut Meringue: Mix some finely shredded coconut into the meringue before baking it for an additional texture and coconut flavor that complements the sponge.
- Chocolate Lava Version: Incorporate a layer of melted dark chocolate or fudge sauce in the middle of the ice cream for a rich, indulgent surprise when you cut into the Baked Alaska.
Frequently Asked Questions (FAQs)
1. Can I use store-bought ice cream instead of making my own?
Yes, you can substitute store-bought ice cream for the homemade passionfruit ripple version if you’re short on time. However, making your own ice cream will give it a fresher, more personalized taste.
2. How long does Baked Alaska need to be frozen?
For the best results, freeze the ice cream dome for at least 6–8 hours, or preferably overnight. This ensures the ice cream stays solid during the meringue and baking process.
3. What can I do if I don’t have a blowtorch?
If you don’t have a blowtorch, simply bake the assembled Baked Alaska in the oven at 240°C for about 5 minutes until the meringue is golden. Keep a close eye on it to avoid overbaking.
4. Can I make the coconut sponge base ahead of time?
Absolutely! You can bake the coconut sponge a day or two in advance. Just store it in an airtight container at room temperature, and it will stay fresh until you’re ready to assemble the dessert.
5. How do I store leftover Baked Alaska?
Store any leftover Baked Alaska in the freezer, making sure it’s wrapped tightly in plastic wrap or stored in an airtight container. The meringue may soften a bit after freezing, but the flavors will still be delicious.
Conclusion: Why Baked Alaska with Passionfruit Curd is the Perfect Tropical Dessert
Baked Alaska with Passionfruit Curd isn’t just a dessert—it’s an experience. The blend of tropical passionfruit curd, coconut sponge, and creamy ice cream wrapped in delicate, golden meringue creates a flavor explosion that will captivate everyone who tastes it. Whether you’re looking to impress at a dinner party, celebrate a special occasion, or simply indulge in a show-stopping treat, this recipe is a must-try. It’s both visually stunning and packed with layers of delicious, tropical flavors that leave a lasting impression.
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Baked Alaska with Passionfruit Curd: A Tropical Showstopper
- Total Time: 1 hr
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Baked Alaska is an iconic dessert that features cold ice cream wrapped in a layer of fluffy, toasted meringue. This version takes the classic recipe up a notch by introducing a passionfruit curd, which adds a vibrant, tropical twist to the dessert’s usual flavor profile. The combination of the sweet, creamy ice cream and the tangy, citrusy curd creates a perfect balance of flavors. The meringue, toasted just enough to create a golden, crisp shell, adds a touch of drama when it’s served, making this dessert a crowd favorite.
Ingredients
Coconut Sponge Base:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g self-raising flour
- 30g desiccated coconut
- 2 tbsp milk
Passionfruit Ripple Ice Cream:
- 300ml double cream
- 200ml condensed milk
- 1 tsp vanilla extract
- 4 tbsp passionfruit curd (store-bought or homemade)
- Zest of 1 lime
- Juice of ½ lime
Italian Meringue:
- 3 large egg whites
- 150g caster sugar
- 50ml water
Instructions
1. Make the sponge base:
- Preheat oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
- Cream butter and sugar until pale. Beat in eggs one at a time.
- Fold in flour, coconut, and milk until smooth.
- Bake for 30–35 minutes until golden and springy. Cool completely, then trim to a flat disc.
2. Prepare the ice cream:
- Whip cream, condensed milk, and vanilla until thick.
- In a separate bowl, mix passionfruit curd, lime zest, and juice.
- Gently swirl curd mixture into whipped cream—don’t overmix.
- Line a bowl with cling film. Spoon in ice cream mixture. Cover and freeze overnight.
3. Make the meringue:
- In a saucepan, heat sugar and water to 115°C (soft-ball stage).
- While syrup heats, whisk egg whites to soft peaks.
- Slowly pour hot syrup into whites while whisking. Continue until glossy and stiff.
4. Assemble the Alaska:
- Place sponge on a heatproof serving plate.
- Unmold frozen ice cream dome onto sponge.
- Cover completely with meringue, swirling peaks with a spatula.
5. Bake or torch:
- Bake at highest oven setting (240°C) for 5 minutes until golden.
- Alternatively, use a blowtorch to toast the meringue evenly.
Notes
This show-stopping dessert combines tropical brightness with classic elegance. For an extra flourish, lightly torch the meringue at the table and garnish with fresh passionfruit pulp or edible flowers before serving.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking / Freezing
- Cuisine: French / Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: High
Keywords: Tropical Baked Alaska, Passionfruit Ice Cream Dessert, Coconut Sponge Baked Alaska
