Introduction

Baked Alaska is a stunning dessert combining a rich brownie base, vibrant flavored ice cream, and a fluffy toasted meringue shell. It’s perfect for impressing guests or celebrating a special occasion with a beautiful and delicious treat.

A sliced cake on a white plate shows four thick layers: a dark brown bottom cake layer, a pale yellow creamy layer, a light pink creamy layer, and a top layer of toasted white meringue with golden brown swirls and peaks. Two slices are served on smaller white plates beside the larger plate. One slice has a metal fork resting on the plate with a bit of the toasted meringue on it, and a metal cake server with some remnants of cake and meringue lies nearby. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
1/4 cup (21g) Dutch-process cocoa

1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional

1/2 teaspoon table salt
4 tablespoons (57g) unsalted butter

1/2 cup (85g) chocolate chips
3/4 cup (149g) granulated sugar
1 large egg

3 tablespoons (43g) water
1/2 teaspoon King Arthur Pure Vanilla Extract
1/2 cup (24g) freeze-dried mango

1/4 cup (12g) freeze-dried raspberries
2 cups (454g) heavy cream
One 14-ounce can (397g) sweetened condensed milk

Pinch of table salt
3/4 cup (149g) granulated sugar (for meringue)
3 large egg whites (105g)

1/4 teaspoon cream of tartar
1/4 teaspoon table salt (for meringue)

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8″ round pan with parchment or lightly grease it for the brownie base.

Step 2: In a small bowl, mix the flour, cocoa, baking powder, espresso powder, and salt. Set aside.
Step 3: Melt the butter and chocolate chips over low heat or in the microwave at 50% power in short increments, stirring until smooth.
Step 4: Add the sugar to the chocolate mixture, then whisk in the egg, water, and vanilla extract until combined.

Step 5: Stir in the dry ingredients until the batter is smooth. Pour into the prepared pan and level the top.
Step 6: Bake for 20–22 minutes until set and edges spring back slightly. Cool completely on a rack. The brownie base can be made up to 2 days ahead and stored wrapped at room temperature.
Step 7: Grind freeze-dried mango and raspberries separately into fine powders using a food processor or mortar and pestle.

Step 8: Whip the heavy cream, sweetened condensed milk, and pinch of salt in a stand mixer on high until stiff peaks form, about 1–2 minutes.
Step 9: Transfer half the whipped mixture to a bowl and fold in the mango powder evenly.
Step 10: Fold the raspberry powder into the remaining whipped mixture in the stand mixer bowl.

Step 11: Line an 8” diameter, 3” deep metal bowl with plastic wrap, leaving some overhang.
Step 12: Alternate dollops of mango and raspberry ice cream fillings into the lined bowl, then tap to remove air pockets and smooth the top.
Step 13: Remove the cooled brownie from the pan, peel off parchment, and place it upside down atop the ice cream filling in the bowl.

Step 14: Press gently to adhere, wrap the whole bowl in plastic wrap, and freeze until solid, at least 8 hours or up to 1 week.
Step 15: To make the Swiss meringue, bring 2 inches of water in a saucepan to a gentle simmer.
Step 16: In a heatproof bowl, whisk together sugar, egg whites, cream of tartar, and salt until combined.

Step 17: Place the bowl over simmering water and whisk constantly until the mixture reaches 161°F or feels smooth without graininess, about 5–7 minutes.
Step 18: Remove from heat and whip with a mixer on medium-high until stiff peaks form, about 4–6 minutes.
Step 19: Remove the frozen ice cream and brownie from the bowl by inverting it onto a serving platter and peeling off the plastic wrap.

Step 20: Spread the Swiss meringue evenly over the entire surface, covering all ice cream and brownie edges with decorative swirls.
Step 21: Using a baker’s torch held about 6” away, toast the meringue by moving the flame in small circles until evenly browned. See tips if you don’t have a torch.
Step 22: Serve immediately. For clean slices, dip a large knife in hot water, dry it, and slice; repeat between cuts.

Step 23: Store leftovers wrapped in plastic or in an airtight container in the freezer for up to 1 week.

Tips & Variations

If you don’t have a baker’s torch, place the meringue under a hot broiler for 1–2 minutes, watching carefully to avoid burning.
Substitute freeze-dried fruits with other flavors like strawberry or blueberry for different ice cream layers.

Make the brownie base in advance to save time on the day of assembly.
Use a digital thermometer to ensure the swiss meringue mixture reaches the right temperature for safe consumption.

Storage

Wrap any leftover Baked Alaska well in plastic wrap or place it in an airtight container and freeze for up to 1 week. Reheat is not recommended as meringue texture can be affected; serve frozen or slightly thawed for best texture and flavor.

How to Serve

The image shows a slice of a layered cake on a white plate with a white marbled texture surface beneath. The cake has four main layers from bottom to top: a dark brown dense base, a light pink creamy layer, a pale yellow creamy layer, and a thick swirling white meringue topping with golden toasted spots. In the background, there is the remaining cake on a white cake stand with the same layers visible inside, and another slice on a white plate with a silver fork beside it. A copper-colored cake server with some white cream is placed on the surface next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baked Alaska without a kitchen torch?

Yes, you can use a hot broiler to toast the meringue. Place the dessert under the broiler for 1–2 minutes, watching very closely to avoid burning. Alternatively, you can serve the meringue as is, but the toasted flavor adds a nice depth.

How far in advance can I prepare Baked Alaska?

You can bake the brownie base up to 2 days ahead and keep it at room temperature well wrapped. The assembled Baked Alaska (brownie and ice cream) can be frozen for up to 1 week before adding and toasting the meringue.