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