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Baked Alaska Recipe

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★★★★★

4.4 from 120 reviews

Baked Alaska is an impressive and delicious dessert featuring a rich brownie base topped with vibrant mango and raspberry swirl ice cream, all enveloped in fluffy toasted Swiss meringue. This recipe combines the contrasting textures of a fudgy brownie, creamy fruit-infused ice cream, and light toasted meringue to create a show-stopping treat perfect for special occasions.

Ingredients

Scale

Brownie Base

  • 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

Ice Cream Filling

  • 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

Swiss Meringue

  • 3/4 cup (149g) granulated sugar
  • 3 large egg whites (105g)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon table salt

Instructions

  1. Make the Brownie Base: Preheat your oven to 350°F and prepare an 8-inch round pan by lining it with parchment or lightly greasing it. In a small bowl, mix flour, cocoa, baking powder, espresso powder (if using), and salt. In a saucepan over low heat or a microwave-safe bowl, melt butter and chocolate chips, stirring until smooth. Stir in sugar, then whisk in egg, water, and vanilla. Add dry ingredients and mix until smooth. Pour batter into pan and bake 20-22 minutes until set. Cool completely on a rack.
  2. Prepare Ice Cream Powders: Using a food processor or blender, grind freeze-dried mango into a fine powder; set aside. Repeat the process with freeze-dried raspberries, keeping powders separate.
  3. Make the Ice Cream Filling: In a stand mixer with the whip attachment, combine heavy cream, sweetened condensed milk, and pinch of salt. Whip on high until stiff peaks form (1-2 minutes). Transfer half the mixture to another bowl and gently fold in mango powder. Fold raspberry powder into the remaining mixture in the mixer bowl.
  4. Assemble Ice Cream Layers: Line a 2-quart metal bowl (8” diameter, 3” deep) with plastic wrap, overhanging edges. Alternately dollop scoops of mango and raspberry fillings into the bowl to create a colorful swirl pattern. Tap to release air pockets and smooth the top. Remove the cooled brownie from its pan (discard parchment) and invert it onto the ice cream filling, pressing gently to adhere. Wrap bowl tightly with plastic wrap and freeze for at least 8 hours or up to one week.
  5. Make Swiss Meringue: When ready to serve, bring 2 inches of water in a saucepan to a gentle simmer. Whisk together sugar, egg whites, cream of tartar, and salt in a heatproof bowl. Set bowl over simmering water and whisk constantly until mixture reaches 161°F and sugar is fully dissolved (about 5-7 minutes). Remove from heat and whip with an electric mixer on medium-high until stiff peaks form (4-6 minutes).
  6. Assemble Baked Alaska: Remove the frozen ice cream and brownie bowl from the freezer and invert onto a serving platter. Carefully remove the plastic wrap. Use an offset spatula to spread Swiss meringue evenly over the ice cream and brownie, covering all the way to the platter and creating decorative peaks and swirls.
  7. Toast the Meringue: Using a baker’s torch, hold the flame about 6 inches from the surface and move in small circles around the meringue to toast evenly without burning. If you don’t have a torch, use the oven broiler for a brief time watching carefully to avoid burning.
  8. Serve: Cut slices using a large knife dipped in hot water and wiped dry between each cut for clean slices. Serve immediately.
  9. Storage: Wrap any leftovers well in plastic wrap or an airtight container and freeze for up to 1 week.

Notes

  • Espresso powder enhances the chocolate flavor but is optional.
  • Freeze-dried fruit powders add vibrant fruit flavor to the ice cream without diluting it.
  • If you don’t have a baker’s torch, you can carefully use your oven’s broiler but watch closely to prevent burning.
  • The brownie base can be prepared up to 2 days in advance and stored at room temperature wrapped tightly.
  • For clean slicing, dipping and wiping the knife in hot water between cuts prevents sticking.
  • The assembled Baked Alaska must be frozen solid before making the Swiss meringue and final assembly for best results.

Keywords: Baked Alaska, brownie, ice cream, Swiss meringue, dessert, mango, raspberry, chocolate

Find it online: https://thefoodrecipe.com/baked-alaska-recipe/