Baked Alaska is an extraordinary dessert that is as much a feast for the eyes as it is for the palate. Its origins date back to the 19th century, and it remains an iconic showcase of culinary craftsmanship and innovation. The dish is a brilliant juxtaposition of temperatures: a frosty core of velvety ice cream, nestled on a soft, sponge cake base, enrobed in a caramelized cloud of meringue. Its theatrical presentation—from oven to table—turns every serving into a spectacle, making it a classic choice for celebrations and fine dining alike.
The history of Baked Alaska begins at the legendary Delmonico’s Restaurant in New York City. According to culinary lore, the dish was created in 1867 to commemorate the United States’ acquisition of Alaska from Russia. At the time, this purchase was seen as a bold and forward-thinking step for the nation, and the dish reflected this sentiment. The warmth of the baked meringue encapsulating the cold ice cream symbolized Alaska’s icy terrain balanced against the fiery ambition of expansion. The dessert’s innovative preparation and presentation quickly made it one of Delmonico’s signature creations, cementing its place in culinary history.
The technical brilliance behind Baked Alaska lies in its ability to marry extreme contrasts. The meringue acts as an insulator, protecting the ice cream from melting while it undergoes a brief stint in a very hot oven. This technique, known as thermal insulation, is a culinary marvel that allows the dish to achieve its signature golden-brown outer shell without compromising the integrity of the icy center. Even today, witnessing molten meringue immediately encasing a frosty interior feels like a bit of edible magic.
While the classic Baked Alaska is traditionally made with vanilla ice cream and sponge cake, it also offers enormous versatility. Chefs around the world have reinvented it in myriad ways, incorporating diverse flavors of ice cream such as chocolate, coffee, or fruit sorbet, or adding layers of jam, nuts, or liqueur-soaked cake for extra depth and luxury. The dish has even been adapted for smaller, individual portions for a modern, intimate dining experience. Yet, despite the many variations, the essence of Baked Alaska—the bold combination of opposites—remains unchanged.
Preparing Baked Alaska at home might seem daunting, but it is surprisingly achievable with a bit of planning. The recipe calls for careful preparation of each layer, from molding the ice cream to baking a light sponge and whipping up glossy meringue. As the final flourish, your meringue-covered masterpiece is slid into a hot oven (just for a few minutes) to achieve its golden finish. Each spoonful delivers the surprise and delight of warm, toasted meringue melting into the cool, smooth ice cream and soft sponge cake—a truly unforgettable dining moment.
Sticking with tradition or customizing it to your taste, Baked Alaska will forever be an extraordinary dessert. Whether you’re paying homage to its historical roots or using it to wow guests at a modern celebration, it’s an indulgent and elegant conclusion to any meal. Its marriage of flavors, textures, and temperatures perfectly illustrates the art and drama of dessert-making, leaving a lasting impression long after the last bite.
Classic Baked Alaska
Ingredients
Ice Cream Layer
- 1 litre premium vanilla ice cream softened slightly for easy molding
Sponge Cake
- 100 grams all-purpose flour
- 100 grams granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 40 grams butter melted and cooled
Meringue
- 4 large egg whites
- 200 grams caster sugar
- 1 teaspoon cream of tartar
Instructions
- Begin by lining a bowl or mold with plastic wrap. Fill with slightly softened premium vanilla ice cream, smoothing the surface. Freeze until firm, about 2 hours.
- For the sponge, preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs and granulated sugar until pale and thickened. Gently fold in the flour and vanilla extract. Lastly, blend in the melted butter.
- Spread the batter evenly on the prepared sheet and bake for about 10 minutes or until light golden. Let it cool completely on a wire rack.
- Cut the cooled sponge to fit as the base for the ice cream mold. Place it back into the freezer with the mold.
- To make the meringue, whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar, whisking to stiff, glossy peaks.
- Invert the ice cream and sponge onto a baking tray. Peel off the plastic, completely covering with meringue to seal in ice cream. Swirl for decorative peaks.
- Bake in a preheated oven at 220°C/425°F for 3-5 minutes until meringue is golden.
- Serve immediately with a sharp knife to slice through the layers.
