Baked Alaska

Baked Alaska
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup.

This is then covered in a layer of meringue and put in a very hot oven for just a few minutes to brown the outside.

The magical and delicious effect comes from the contrast between the hot meringue and the cold ice cream and cake inside.

It is a little tricky to get right, but the main elements can be prepared several days in advance.
23K 16 4.3
Grade this recipe:

Last modified on: November 12th 2017

Keywords for this recipe:MeringueVanilla ice-creamBiscuitRhum syrupFlambéed

For 3 desserts, you will need:

Change these quantities to make: 1 dessert 2 desserts 3 desserts

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 42 min.5 hours5 min.6 hours 47 min.
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Step by step recipe

Stage 1 - 1 hour
Baked Alaska : Photo of step #1

The rum-soaked sponge

Make 3 lb + 4.8 oz Génoise (Genoa sponge) in a 8 x 8 inch (20 x 20 cm) tin or mould.

Stage 2 - 5 min.
Baked Alaska : Photo of step #2
Cut the cake in half lengthways.

If necessary, trim off any crusty edges to neaten the sides. Sit the pieces on a baking sheet.

Note: when cutting cake like this, a serrated knife makes the job easier.

Stage 3 - 3 min.
Baked Alaska : Photo of step #3
Prepare the soaking syrup by mixing 15.8 oz Sugar syrup and 3.2 oz rum in a bowl.

Stage 4 - 2 hours
Baked Alaska : Photo of step #4
Use a brush to soak both pieces of cake generously with the syrup.

Put in the freezer for at least 2 hours.

Stage 5 - 1 hour
Baked Alaska : Photo of step #5

The ice creams

Once the soaked cake is fully frozen, cover one with a layer of 2 lb + 10.3 oz Vanilla ice cream.

Spread quickly, the flatten the top with a palette-knife.

Put back in the freezer for an hour.

Stage 6 - 5 min.
Baked Alaska : Photo of step #6
After this, add 2 lb + 10.3 oz blackcurrant sorbet as a second layer and flatten the top as before.

Stage 7 - 5 min.
Baked Alaska : Photo of step #7
Place the second piece of soaked cake on top, then neaten the sides, adding a little more ice cream to fill any gaps.

The "sandwich" should be a tidy rectangular block in 4 layers: soaked cake base, vanilla ice cream, blackcurrant sorbet and soaked cake lid.

Stage 8 - 2 hours
Baked Alaska : Photo of step #8
Sit this ice-cream sandwich in an oven-proof dish, cover with plastic film and return to the freezer one last time for at least 2 hours.

The assembled block can be made in advance and kept like this for several days.

Stage 9 - 2 min.
Baked Alaska : Photo of step #9

Finish the dessert

About 15 minutes before you intend serving, preheat the oven to 460°F (240°C). Take the ice-cream sandwich in its dish out of the freezer.

Stage 10 - 5 min.
Baked Alaska : Photo of step #10
Prepare a French-style meringue by beating 9 egg whites to stiff peak stage and folding in 15.8 oz caster sugar at the end.

Stage 11 - 5 min.
Baked Alaska : Photo of step #11
Cover the ice-cream sandwich completely with an even layer of meringue, using a palette-knife once more, if possible, to smooth the surface.

Stage 12 - 7 min.
Baked Alaska : Photo of step #12
Put any leftover meringue into a forcing bag with a fluted nozzle and pipe decorations on the top and around the base.

Finish by scattering a few flaked almonds over.

Stage 13 - 5 min.
Baked Alaska : Photo of step #13
Bake in the very hot oven for about 5 minutes, just enough to lightly brown the meringue and give it a thin crust.

You can also finish the dessert under the grill or with a torch, like for a crème brulée.

Stage 14 - 5 min.
Baked Alaska : Photo of step #14
Serve a slice to each guest, either on its own or with a little real custard (crème anglaise).


Baked Alaska* can be varied with different types of cake and ice cream. Instead of genoa sponge, you could use provençal colombier for pentecost or almond macaroon cake, for example. The ice cream can be just one flavour or a combination, and you can replace the rum with a different liquor, such as Calvados (this would be a "Norman" version).

Though it is not essential, you can flambé the dessert (using rum) at the table just before serving - guaranteed to impress your guests!

*Translator's note: the French name is even more bizarre: "omelette norvégienne" or Norwegian omelette!


The sandwich of cake and ice cream will keep for several days/weeks in the freezer.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
10,333 Kcal or 43,262 Kj226 gr1,738 gr467 gr
517 %87 %164 %71 %
Per 100 g
Energetic valueProteins CarbohydratesFats
197 Kcal or 825 Kj4 gr33 gr9 gr
10 %2 %3 %1 %
Per dessert
Energetic valueProteins CarbohydratesFats
3,444 Kcal or 14,419 Kj75 gr579 gr156 gr
172 %29 %55 %24 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.


Home made.

More recipes?

This recipe uses (among others)
Génoise (Genoa sponge)Génoise (Genoa sponge): You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Framboisier, Fraisier (French strawberry cake), ... All
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Profiteroles, Ice-cream Vacherin, Peach Melba, Little caramelized peach tarts, ... All
Blackcurrant sorbetBlackcurrant sorbet: You can get more informations, or check-out other recipes which use it, for example: Ice-cream Vacherin, Peach and blackcurrant coupe, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Pavlova, Corsican tarts, Melon with port sorbet, Crusty pistachio, almond and apricot flan, ... All

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