The Magical Baked Alaska Recipe: Dreamy Dessert Delight

Cold nights call for decadent baked alaska that sparkles with sweet surprise and culinary magic.

Layered desserts often seem complicated, but this classic treat comes together surprisingly easily.

Pastry chefs and home cooks alike adore the dramatic presentation of this elegant confection.

Crisp meringue surrounds creamy ice cream nestled atop a tender cake base.

Professional restaurants have long celebrated this spectacular dessert as a showstopper.

Each bite promises a delightful contrast between warm, toasted exterior and frosty interior.

You’ll want to master this impressive recipe that guarantees gasps of delight at your next gathering.

Why You’ll Love Mary Berry Baked Alaska

• Impress Guests with Culinary Elegance: This Baked Alaska transforms a classic dessert into a showstopping centerpiece that will leave dinner guests amazed by your sophisticated cooking skills.
• Master a Classic Technique: Learning to create this dessert helps you develop advanced pastry skills like tempering custard, making meringue, and achieving perfect temperature contrasts between frozen and hot elements.
• Perfect for Special Celebrations: Ideal for milestone events like birthdays, anniversaries, or holiday gatherings where you want to create a memorable dessert that combines dramatic presentation with delicious flavors.
• Customize with Endless Variations: Experiment with different ice cream flavors, fruit jams, or sponge cake bases to make this recipe uniquely yours and keep it exciting for repeated preparations.

What Goes In Mary Berry Baked Alaska

• Milk: A creamy base that provides richness to the custard.
• Cream: Adds luxurious texture and smooth consistency to the ice cream.
• Egg Yolks: Creates a rich and smooth custard foundation.
• Sugar: Sweetens and stabilizes both the custard and meringue.

• Vanilla Pod: Provides a deep, aromatic flavor to the custard.
• Jam: Adds a sweet and fruity layer between the sponge and ice cream.

• Egg Whites: Forms a light and airy meringue that creates the signature crisp exterior.
• Sponge Cake: Serves as the stable base for the Baked Alaska dessert.
• Ice Cream: The cold core of the dessert that contrasts with the hot meringue exterior.

Steps To Make Mary Berry Baked Alaska Right

Step 1: Infuse Dairy Base

Combine milk and cream with a whole vanilla pod. Gently heat the mixture until it’s steaming and almost boiling. Remove from heat and let the flavors meld for one hour, allowing the vanilla to deeply infuse the liquid.

Step 2: Prepare Custard Foundation

Whisk egg yolks with sugar until the mixture turns pale and creamy. Slowly introduce the warm milk mixture to the egg yolks, stirring continuously to prevent curdling. This process is called tempering and helps create a smooth custard base.

Step 3: Create Silky Ice Cream

Cook the custard mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Cool the mixture completely, then churn in an ice cream maker. Transfer to a freezer-safe container and freeze until solid.

Step 4: Whip Heavenly Meringue

Beat egg whites until they form stiff, glossy peaks. Gradually add sugar while continuing to whip, creating a bright white, shiny meringue that holds its shape perfectly.

Step 5: Assemble Layered Dessert

• Spread a layer of fruity jam across a sponge cake base
• Top with the prepared vanilla ice cream
• Completely cover the ice cream with the whipped meringue
• Seal all edges carefully to prevent any gaps

Freeze the assembled dessert overnight to set firmly.

Step 6: Transform with High Heat

Preheat the oven to 400°F. Bake the frozen dessert for 8 minutes until the meringue turns a beautiful golden brown. Serve immediately for a dramatic presentation with a crisp meringue exterior and cold ice cream interior.

Tips That Help With Mary Berry Baked Alaska

• Infuse Deeply: Use fresh vanilla pod for richer, more authentic flavor compared to extract.
• Temper Carefully: Slowly add hot milk to egg yolks to prevent scrambling and ensure smooth custard texture.
• Freeze Thoroughly: Allow ice cream layer to freeze completely overnight for clean, defined layers.
• Meringue Magic: Whip egg whites to stiff, glossy peaks for a stable, beautiful exterior that browns perfectly.
• Serve Swiftly: Present Baked Alaska immediately after browning to maintain crisp meringue and cold ice cream contrast.

Different Takes On Mary Berry Baked Alaska

• Low-Sugar Delight: Replace sugar with stevia or monk fruit sweetener for a diabetic-friendly version. Use sugar-free jam and low-carb sponge cake base.
• Vegan Arctic Treat: Substitute dairy milk with coconut milk, use aquafaba for meringue, and create non-dairy ice cream using cashew or almond base.
• Fruit Fusion Version: Swap vanilla jam with raspberry or passion fruit preserves. Incorporate seasonal fruit puree into the ice cream for extra flavor complexity.
• Gluten-Free Celebration: Use almond flour or gluten-free flour blend for sponge cake. Ensure all ingredients are certified gluten-free to prevent cross-contamination.

Perfect Matches For Mary Berry Baked Alaska

• Dessert Wine Delight: Pair this Baked Alaska with a chilled glass of Sauternes, a sweet French white wine that complements the creamy vanilla notes and cuts through the rich meringue.
• Flavor Harmony: Match the dessert with a small glass of amaretto liqueur, which echoes the vanilla and almond undertones while providing a warm, complementary alcohol kick.
• Textural Contrast: Serve alongside a crisp almond biscotti to add a crunchy element that contrasts beautifully with the soft meringue and smooth ice cream.
• Palate Cleanser: Include a side of fresh berries to introduce a bright, tart flavor that balances the sweetness and provides a refreshing finish to the decadent dessert.

Best Way To Store Mary Berry Baked Alaska

• Wrap Baked Alaska tightly in plastic wrap or place in an airtight container. Store in the freezer for up to 3 days to maintain optimal texture and flavor.
• Keep the dessert in its original form, sealed in a freezer-safe container. Consume within 1 week for best quality and taste.
• Preheat oven to 350°F. Remove from freezer and let sit at room temperature for 5 minutes. Bake for 3-4 minutes until meringue turns golden brown, watching carefully to prevent burning.
• Slice the Baked Alaska just before serving to preserve its delicate layers and prevent melting. Enjoy immediately after brief reheating for the most spectacular presentation.

Common Questions About Mary Berry Baked Alaska

• What makes the meringue glossy and stable?

Slowly adding sugar while whipping egg whites creates a smooth, shiny meringue that holds its shape perfectly, preventing it from deflating or becoming grainy.

• Can I use vanilla extract instead of a vanilla pod?

Yes, substitute 1 teaspoon of pure vanilla extract for the vanilla pod when infusing the milk and cream mixture, ensuring the same rich vanilla flavor in your ice cream base.

• Why do I need to temper the egg yolks?

Tempering prevents the eggs from scrambling by gradually raising their temperature with the warm milk mixture, creating a smooth, silky custard base for the ice cream.

• How important is freezing the dessert overnight?

Overnight freezing ensures the ice cream is completely solid and the layers are set, which helps the Baked Alaska maintain its structure during the final quick baking process.

Baked Alaska Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 32 reviews

• Total Time: 1 hour 8 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Baked Alaska brings classic French culinary elegance to your dessert table, offering a spectacular blend of cold ice cream and warm meringue. Sweet adventure awaits when you discover this show-stopping treat that combines contrasting temperatures in one delightful dessert.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 20 centimeters (7.9 inches) disc fatless sponge
• 3 egg yolks
• 3 egg whites
• 300 milliliters (10.1 fluid ounces) milk
• 300 milliliters (10.1 fluid ounces) pouring double cream

Cream and Sugar Components:

• 100 grams (3.5 ounces) caster sugar
• 175 grams (6.2 ounces) caster sugar
• 1 vanilla pod (soft and fresh)

Filling and Base:

• Cherry jam
• 1 flan case (trimmed edges)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Infuse milk and cream with vanilla pod, heating until just before boiling point. Allow mixture to steep and develop rich flavors for one hour.
2. Whisk egg yolks and sugar until mixture transforms into pale, creamy consistency. Gradually incorporate warm milk mixture to create smooth base.
3. Gently cook custard, stirring consistently until it reaches perfect thickened texture. Rapidly cool, then churn and freeze to create silky ice cream.
4. Whip egg whites to form rigid, glossy peaks. Gradually incorporate sugar while whisking to create stable, luxurious meringue.
5. Spread thin layer of jam across sponge base, creating delicate fruity foundation. Carefully position prepared ice cream centrally on jam layer.
6. Completely encase ice cream with meringue, ensuring thorough coverage and sealed edges. Secure dessert in freezer overnight for structural stability.
7. Preheat oven to 200°C. Remove dessert from freezer and immediately bake for approximately 8 minutes until meringue develops golden, crisp exterior.
8. Transfer baked alaska directly from oven to serving plate. Present and consume immediately to maintain dramatic temperature contrast and textural integrity.

Notes

• Infuse vanilla deeply by letting milk and cream sit longer, releasing maximum flavor complexity.
• Temper egg yolks carefully to prevent scrambling, ensuring silky smooth custard texture.
• Use room temperature eggs for meringue to achieve maximum volume and glossy stability.
• Select high-quality jam for enhanced flavor profile and complementary taste to ice cream.
• Freeze dessert thoroughly before final baking to maintain structural integrity during high-temperature exposure.
• Consider dairy-free alternatives like coconut milk for custard and non-dairy ice cream for vegan adaptation.
• Torch meringue instead of baking for more controlled golden browning and dramatic presentation.

• Prep Time: 1 hour (includes letting milk sit and preparation steps)
• Cook Time: 8 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 385kcal
• Sugar: 48g
• Sodium: 85mg
• Fat: 19g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0.2g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 140mg