Easter celebrations come to life with stunning Baked Alaska creations. These desserts, combining ice cream, cake, and fluffy meringue, offer delightful variations like Classic Vanilla Bean, Chocolate Hazelnut, and invigorating Lemon Meringue. Seasonal favorites such as Strawberry Shortcake and Raspberry Ripple add vibrant flavors, while unique twists like Tropical Paradise and Matcha Green Tea elevate the presentation. Each recipe showcases elegant artistry and flavor, ensuring a show-stopping dessert for any gathering. Explore more tempting options waiting to be discovered.
Classic Vanilla Bean Baked Alaska
Classic Vanilla Bean Baked Alaska is a show-stopping dessert perfect for special occasions or festive gatherings, especially around Easter. This impressive dish features layers of rich vanilla ice cream, a delicate sponge cake, and a stunning meringue topping, creating a striking contrast of textures and flavors.
While the preparation may seem complex, the result is a delightful and memorable treat that will leave your guests in awe. The total preparation and assembly time is approximately 2 hours, plus freezing time.
Ingredients:
- 1 pound vanilla bean ice cream (softened slightly)
- 1 pound chocolate or vanilla sponge cake (store-bought or homemade)
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon vanilla extract
- Optional: chocolate shavings or sprinkles for garnish
Instructions:
- Line a Bowl: Take a round mixing bowl and line it with plastic wrap, leaving enough overhang to cover the top. This will help you easily remove the ice cream later.
- Prepare Ice Cream: Spoon the softened vanilla bean ice cream into the lined bowl, smoothing the top. Cover with the overhanging plastic wrap and freeze for at least 2 to 4 hours, or until firm.
- Bake Sponge Cake: While the ice cream is freezing, prepare the sponge cake (if not using store-bought). Once cooled, trim the edges to make an even disk that fits the bottom of your bowl.
- Prepare Meringue: In a clean, dry bowl, beat the egg whites until they begin to foam. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form and the mixture is glossy. Beat in the vanilla extract.
- Assemble Baked Alaska: Once the ice cream is firm, remove it from the freezer. Unwrap the plastic wrap and place the sponge cake on top of the ice cream in the bowl, pressing down gently to adhere. Invert the bowl onto a serving platter, lifting off the bowl and carefully peeling away the plastic wrap.
- Cover with Meringue: Spread the meringue over the ice cream and sponge cake, making sure to cover everything entirely and create peaks or swirls for decoration.
- Bake or Torch Meringue: You can either place the assembled Baked Alaska in a preheated 500°F (260°C) oven for 3-5 minutes until lightly browned or use a culinary torch to toast the meringue until golden.
- Serve: Allow the Baked Alaska to sit for a few minutes before slicing. Serve immediately, garnished with chocolate shavings or sprinkles if desired.
Variations & Tips:
- Ice Cream Flavors: Experiment with different ice cream flavors such as chocolate, mint chocolate chip, or strawberry for a colorful variation.
- Sponge Cake Alternatives: Use flavored cakes, like almond or lemon, to complement the ice cream flavor.
- Meringue Tips: Make sure your mixing bowl and beaters are free from any grease, as this can affect the egg whites’ ability to whip properly.
- Freezing Time: For best results, verify that the ice cream is completely firm before assembly to prevent melting during baking.
- Serving Suggestion: Pair with a fruit sauce, such as raspberry or passionfruit, for additional flavor.
Enjoy your delightful creation and impress your loved ones with this enchanting dessert!
Chocolate Hazelnut Baked Alaska
Chocolate Hazelnut Baked Alaska is a decadent and visually stunning dessert that features a rich chocolate cake base, a creamy hazelnut ice cream filling, and a fluffy meringue topping that’s toasted to perfection.
This delightful showstopper is ideal for special occasions, particularly Easter celebrations, where you want to impress your guests with a unique treat. The preparation time is approximately 1.5 to 2 hours, plus freezing time, so plan ahead to enjoy this indulgent dessert.
Ingredients:
- 1 chocolate cake (store-bought or homemade)
- 2 cups hazelnut ice cream
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup chopped hazelnuts (for garnish)
- Cocoa powder (for dusting)
Directions:
- Bake the Chocolate Cake: If making homemade, prepare your chocolate cake according to your favorite recipe or use a store-bought version. Allow it to cool completely before proceeding.
- Layer the Ice Cream: Once the cake is cooled, place it on a heatproof plate or a cake board. Let the hazelnut ice cream soften slightly at room temperature, then spread it evenly over the top of the cake. Smooth it out and cover the ice cream with plastic wrap. Place it in the freezer to harden for at least 2 hours.
- Prepare the Meringue: In a clean mixing bowl, combine egg whites and cream of tartar. Beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Mix in the vanilla extract.
- Assemble the Baked Alaska: Remove the cake topped with ice cream from the freezer. Quickly spread the meringue over the cake and ice cream, making sure to cover it completely without leaving any gaps. Use a spatula to create peaks and swirls in the meringue for a dramatic effect.
- Toast the Meringue: Use a kitchen torch to toast the meringue until golden brown evenly. If you don’t have a kitchen torch, you can place the assembled dessert in a preheated oven at 450°F (230°C) for 3-5 minutes, watching carefully until the meringue is toasted.
- Garnish and Serve: Once toasted, remove from the heat source, sprinkle with chopped hazelnuts, and dust with cocoa powder. Serve immediately or place it back in the freezer until ready to serve.
Variations and Tips:
- Ice Cream Flavor: Feel free to experiment with different flavors of ice cream, such as chocolate or vanilla bean, depending on your preference.
- Cake Base: Try swapping the chocolate cake for a brownie layer for an even richer flavor.
- Meringue Flavor: Adding a hint of espresso powder to the meringue while beating can enhance the flavor.
- Make Ahead: You can prepare the chocolate cake and ice cream layer a day in advance to ease the last-minute assembly and toasting.
- Storage: If you have leftovers, store the Baked Alaska in the freezer, but keep in mind that the meringue might lose texture over time.
This Chocolate Hazelnut Baked Alaska is sure to be a showstopper at your next gathering, bringing together chocolate lovers and ice cream fans alike!
Lemon Meringue Baked Alaska
Lemon Meringue Baked Alaska is an impressive and delightful dessert that combines the invigorating flavors of lemon with the contrasting textures of cake, ice cream, and toasted meringue. This show-stopping dish is perfect for special occasions such as Easter gatherings or any festive celebration.
With a preparation time of approximately 2 hours, including cooling time, this dessert will wow your guests and leave a lasting impression.
Ingredients:
- 1 pound lemon sorbet
- 1 pound vanilla ice cream
- 1 pound sponge cake (store-bought or homemade)
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Zest of 1 lemon (for garnish)
- Fresh berries (optional, for garnish)
Cooking Instructions:
- Prepare the Ice Cream Base: Allow the lemon sorbet and vanilla ice cream to soften slightly at room temperature for about 15 minutes.
- Form Ice Cream Layers: In a 9-inch round cake pan, press the lemon sorbet into the bottom evenly. Freeze for about 30 minutes. Once firm, add a layer of vanilla ice cream on top and smooth it out. Return the pan to the freezer until fully hardened, about another hour.
- Prepare the Cake Base: Cut the sponge cake to match the diameter of the cake pan. Once the ice cream is set, place the sponge cake on top of the vanilla ice cream layer. Cover with plastic wrap and freeze again for at least 1 hour, or until solid.
- Make the Meringue: In a clean bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, one tablespoon at a time, while beating until stiff, glossy peaks form. Mix in the vanilla extract.
- Assemble the Baked Alaska: Remove the frozen dessert from the cake pan, placing it on a parchment-lined baking sheet. Cover the entire dessert with the meringue, making decorative peaks and swirls.
- Toast the Meringue: Using a kitchen torch, carefully toast the meringue until golden brown. Alternatively, you can place it in a preheated oven at 450°F (232°C) for 3-5 minutes, monitoring closely to avoid burning.
- Serve: Once toasted, let it sit for a few minutes before slicing. Garnish with lemon zest and fresh berries if desired.
Variations and Tips:
- Flavored Ice Cream: You can substitute the vanilla ice cream with any flavor that pairs well with lemon, such as coconut or raspberry.
- Presentation: For an elegant touch, serve Baked Alaska with a fruit coulis or drizzle of lemon glaze.
- Make Ahead: You can prepare the ice cream layers and sponge cake a day before, allowing them time to set firmly in the freezer.
- Storage: If any Baked Alaska is left over, wrap it tightly in plastic wrap and store it in the freezer for up to a week; however, it’s best enjoyed freshly made.
This Lemon Meringue Baked Alaska is not just eye-catching but also a delightful blend of tart, sweet, and creamy flavors, making it a perfect centerpiece for your Easter feast!
Strawberry Shortcake Baked Alaska
Strawberry Shortcake Baked Alaska is a delightful frozen dessert that combines layers of luscious strawberry ice cream, fluffy cake, and a golden meringue exterior.
This stunning treat is perfect for spring celebrations, such as Easter gatherings or special occasions, and is sure to wow your guests with its impressive presentation.
The preparation time is approximately 3 hours, including freezing time, making it a fantastic make-ahead dessert option.
Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 sponge cake or pound cake, baked and cooled
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions:
1. In a medium bowl, combine sliced strawberries with 1/4 cup of granulated sugar.
Let them sit for about 30 minutes, allowing the strawberries to macerate and release their juices.
2. In a separate bowl, whip the heavy cream with the remaining 3/4 cup of granulated sugar and vanilla extract until stiff peaks form.
3. Gently fold in the macerated strawberries and their juices into the whipped cream, combining until mixed evenly.
This will be your strawberry ice cream filling.
4. Line a mixing bowl (or a dome-shaped mold) with plastic wrap, leaving enough overhang to fold over the top later.
Pour half of the strawberry ice cream mixture into the bowl and smooth it out.
Pour the milk over this layer, followed by adding the sponge or pound cake on top.
Pour the remaining strawberry ice cream mixture over the cake, smoothing it out to cover completely.
5. Cover with the overhanging plastic wrap and freeze for at least 2 hours or until firm.
6. Once frozen, preheat the oven to 425°F (220°C).
7. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the powdered sugar, continuing to beat until stiff, glossy peaks form.
8. Unmold the frozen strawberry shortcake from the bowl onto a baking sheet.
Spread the meringue evenly over the top and sides, creating peaks for a decorative finish.
9. Bake in the preheated oven for about 5-7 minutes, or until the meringue is lightly golden.
10. Remove from the oven and serve immediately, or return to the freezer until you are ready to serve.
Variations & Tips:
- For added texture, mix in crushed graham crackers into the strawberry ice cream mixture.
- You can use other berries (like blueberries or raspberries) for a mixed berry flavor.
- Make sure the sponge cake is completely cooled before adding it to the dessert to prevent melting the ice cream.
- If you prefer not to bake the meringue, you can use store-bought meringue or whipped cream instead, but keep in mind this will change the texture and flavor profile.
- Serve with fresh strawberry slices or a drizzle of chocolate sauce for an extra touch of elegance.
Raspberry Ripple Baked Alaska
Raspberry Ripple Baked Alaska is a delightful dessert that offers a stunning visual appeal alongside an explosion of flavors. This elegant dish features a layer of rich ice cream atop a sponge cake base, encased in a layer of meringue, which is then baked to golden perfection. Ideal for spring celebrations such as Easter, this sweet treat will impress your family and friends.
Preparation time is approximately 1 hour, plus freezing time for the ice cream.
Ingredients:
- 1 pint raspberry ice cream
- 1 pint vanilla ice cream
- 1 sponge cake (homemade or store-bought)
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Fresh raspberries and mint leaves for garnish (optional)
Cooking Steps:
1. Prepare the Cake Base: Start by placing the sponge cake on a baking sheet lined with parchment paper. Use a knife to trim the cake edges for a neat look.
2. Form the Ice Cream Layers: Soften the raspberry and vanilla ice cream slightly at room temperature for about 10 minutes. In a large bowl, layer the raspberry ice cream on top of the sponge cake, spreading it evenly.
Follow this with a layer of vanilla ice cream. Smooth the surface and return the entire assembly to the freezer for at least 3 hours, or until solid.
3. Make the Meringue: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Sprinkle in the cream of tartar and continue beating until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, and beat until the mixture is glossy and stiff peaks form. Stir in the vanilla extract.
4. Assemble the Baked Alaska: Preheat your oven to 500°F (260°C). Remove the ice cream assembly from the freezer. Carefully spread the meringue over the ice cream and sponge cake, ensuring it’s fully covered, sealing the edges to prevent melting during baking.
5. Bake the Baked Alaska: Place the meringue-covered dessert in the preheated oven for about 3-5 minutes, or until the meringue is lightly browned. Keep a close eye on it to prevent burning.
6. Serve: Once baked, remove from the oven and allow it to sit for a few minutes. Garnish with fresh raspberries and mint leaves, if desired. Slice and serve immediately to enjoy the contrast of warm meringue and cold ice cream.
Variations and Tips:
- Flavors: Feel free to substitute the raspberry ice cream with other flavors like strawberry, lemon, or chocolate for a different taste experience.
- Sponge Cake: You can also use chocolate or almond-flavored cake as an alternative base for a unique twist.
- Make-Ahead: The ice cream layers can be prepared a day in advance and kept in the freezer until you’re ready to assemble and bake.
- Meringue Alternatives: For a quicker version, consider using store-bought meringue or whipped topping as a substitute, though baking time will vary.
- Serving Suggestion: Pair with a drizzle of raspberry sauce or chocolate sauce for added flavor.
Enjoy creating this showstopper dessert that is sure to become a favorite at your Easter gathering!
Mint Chocolate Chip Baked Alaska
Mint Chocolate Chip Baked Alaska is a stunning and indulgent dessert that combines a layer of rich chocolate cake, fragrant mint chocolate chip ice cream, and fluffy meringue all beautifully baked to create an eye-catching finished dish.
This show-stopper is perfect for Easter celebrations or any special occasion, stunning your guests with its elegant presentation and delightful combination of flavors. The preparation time is about 1 hour, plus additional freezing time for the ice cream, making it an achievable treat for both novice and experienced bakers alike.
Ingredients:
- 1 chocolate cake mix (or homemade chocolate cake)
- 1 quart mint chocolate chip ice cream
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- Cocoa powder (for dusting, optional)
- Chocolate shavings or sprinkles (for garnish, optional)
Cooking Instructions:
1. Bake the Chocolate Cake: Prepare the chocolate cake mix according to the package instructions or bake a homemade chocolate cake. Once baked, allow it to cool completely, then trim it to fit the base of your serving dish (ideally an ovenproof bowl or plate).
2. Prepare the Ice Cream Layer: Remove the mint chocolate chip ice cream from the freezer and let it soften for about 10 minutes. Press the softened ice cream evenly over the cooled chocolate cake, ensuring a smooth layer.
Return the assembled dessert to the freezer for at least 2 hours to firm up.
3. Make the Meringue: In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Mix in the vanilla extract until fully incorporated.
4. Assemble the Baked Alaska: Once the ice cream layer is firm, remove the cake and ice cream from the freezer. Carefully spread the meringue over the entire surface of the ice cream, sealing it well to prevent any ice cream from escaping.
5. Bake: Preheat your oven to broil. Place the assembled dessert in the oven, watching closely, and broil for about 2-3 minutes or until the meringue is golden brown.
Be careful not to over-bake.
6. Serve: Remove from the oven, allow it to cool for just a minute, and garnish with cocoa powder, chocolate shavings, or sprinkles if desired. Slice and serve immediately while it’s still cool inside.
Variations and Tips:
- Ice Cream Alternatives: Experiment with other ice cream flavors like chocolate, cookies and cream, or strawberry for a twist.
- Cake Base Options: Use different cake bases such as vanilla, red velvet, or even a gluten-free cake mix according to dietary preferences.
- Meringue Alternatives: For a quick version, you can use store-bought meringue powder for the egg whites or make a Swiss meringue for a more stable option.
- To Make Ahead: You can assemble the dessert a day in advance, ensuring it is well-frozen before serving.
- Presentation Tips: For a more dramatic effect, consider using a kitchen torch to brown the meringue for an even more luscious look.
Enjoy your Mint Chocolate Chip Baked Alaska at your Easter gathering for a memorable treat!
Tropical Paradise Baked Alaska
Tropical Paradise Baked Alaska is a spectacular dessert that combines layers of cake, ice cream, and meringue, all roasted to golden perfection.
This vibrant, tropical twist on the classic Baked Alaska is perfect for warm-weather celebrations, making it an ideal centerpiece for an Easter gathering or summer party.
The preparation time is approximately 2 hours, including chilling time, but most of this can be done in advance, helping you guarantee your guests are impressed without spending all your time in the kitchen.
Ingredients:
- 1 pound of sponge cake (store-bought or homemade)
- 1 quart of coconut or pineapple-flavored ice cream
- 2 cups of meringue (made from 4 large egg whites and 1 cup of sugar)
- 1/2 cup of toasted coconut flakes
- Fresh tropical fruits (such as mango, kiwi, and passion fruit) for garnish
- 1 tablespoon of rum (optional, for added flavor)
Cooking Steps:
1. Prepare the Base: Cut the sponge cake into a circle that fits the base of your serving dish. Place it on a plate and set aside.
2. Add Ice Cream: Soften the coconut or pineapple ice cream slightly and then mound it over the sponge cake, reshaping it into a dome.
Once shaped, place the dessert in the freezer for at least 1 hour until firm.
3. Make Meringue: In a clean metal bowl, beat egg whites until soft peaks form, then gradually add the sugar while continuing to whip until the meringue is thick and glossy.
4. Assemble: Preheat your oven to 450°F (230°C). Once the ice cream is firm, remove it from the freezer, and spread the meringue generously over the ice cream and sponge cake dome, sealing all edges and creating peaks for a decorative effect.
5. Toast Meringue: Carefully place the assembled Baked Alaska in the preheated oven for about 2-4 minutes or until the meringue is golden brown; keep a close eye on it as it can burn quickly.
6. Serve: Remove from the oven and allow to cool for a few minutes. Garnish with toasted coconut flakes and fresh tropical fruits. Serve immediately.
Variations and Tips:
- Flavors: Experiment with different ice cream flavors such as mango, passion fruit, or lime for a unique tropical experience.
- Cake Options: Instead of sponge cake, you can use pound cake or even a graham cracker crust for a different texture.
- Decor: Drizzle with chocolate sauce or a passion fruit glaze before serving for an extra touch of paradise.
- Make-Ahead: You can prepare the sponge cake and ice cream layers a day in advance; only complete the meringue and toasting step right before serving to guarantee freshness.
- Dietary Adjustments: For a dairy-free option, use coconut or almond milk-based ice cream.
Indulge in this delightful Tropical Paradise Baked Alaska that is sure to delight your guests’ taste buds with every bite!
Matcha Green Tea Baked Alaska
Matcha Green Tea Baked Alaska is an elegant and visually stunning dessert that combines layers of sponge cake, creamy matcha ice cream, and a decadent meringue topping.
This dessert is perfect for those who enjoy a blend of flavors and textures, making it an ideal showstopper for special occasions such as Easter gatherings, dinner parties, or any celebration where you want to impress your guests.
The preparation time is approximately 3 hours, with additional freezing time required for the ice cream.
Ingredients:
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons matcha green tea powder
- 2 cups matcha ice cream (store-bought or homemade)
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for meringue)
- Toasted coconut or crushed pistachios (for garnish, optional)
Cooking Steps:
1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, and salt.
In a separate bowl, beat the egg yolks and 1/4 cup of granulated sugar until pale and fluffy. Stir in the melted butter and vanilla extract. Gradually add the dry ingredients to the yolk mixture, mixing until just combined.
2. Whip the Egg Whites****: In a clean, dry bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
3. Fold the Mixtures: Gently fold the whipped egg whites into the cake batter until no streaks remain. Pour the batter into the prepared cake pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
4. Assemble the Baked Alaska: Once the cake layer is cool, cut the sponge cake into a circle that fits an oven-safe bowl (to help mold the Baked Alaska).
Place the circle of sponge cake at the bottom of the bowl. Add the matcha ice cream on top of the sponge cake, smoothing it out with a spatula. Cover the bowl with plastic wrap and freeze for at least 2 hours or until fully set.
5. Prepare the Meringue: In a clean bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until the meringue is glossy and stiff peaks form.
6. Finish the Baked Alaska: Once the ice cream is fully frozen, remove it from the freezer and invert it onto a serving plate.
Quickly spread the meringue over the Baked Alaska, ensuring there are no gaps. Use a spatula to create decorative peaks.
7. Bake the Meringue: Preheat your oven’s broiler. Place the assembled Baked Alaska in the oven for 2-4 minutes, watching closely until the meringue is golden brown.
Remove from the oven and let cool slightly before garnishing with toasted coconut or crushed pistachios, if desired.
Variations and Tips:
- Flavors: Feel free to experiment by swapping matcha ice cream for other flavors such as vanilla, strawberry, or coffee.
- Decoration: Top the Baked Alaska with fresh fruit or chocolate shavings for added visual appeal.
- Make-Ahead: The sponge cake can be made a day in advance. Just store it in an airtight container. The assembled Baked Alaska can also be made in advance and kept in the freezer until ready to serve.
- Serving: For a dramatic presentation, use a torch to toast the meringue instead of using the oven. This allows for more precise control over the browning process.
Enjoy serving this delightful Matcha Green Tea Baked Alaska for a stunning finish to your meal!
Coffee Mocha Baked Alaska
Coffee Mocha Baked Alaska is a stunning dessert that serves as a delightful finish to any festive occasion, especially ideal for coffee lovers. This impressive dish consists of layers of rich coffee-flavored cake, coffee ice cream, and a fluffy meringue. The combination provides a unique blend of flavors and textures, making it perfect for celebrations such as Easter, birthdays, or simply a treat to impress friends and family.
Preparation will take around 2 hours, plus chilling time for the ice cream, so be sure to plan ahead for the perfect dessert experience.
Ingredients:
- 1 ½ cups brewed coffee, cooled
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup unsalted butter, melted
- 2 pints coffee ice cream
- 4 large egg whites
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- ½ cup brown sugar
Cooking Steps:
- Prepare the Coffee Cake: Preheat your oven to 350°F (175°C). In a bowl, mix together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy, then add the melted butter and cooled coffee. Gradually stir in the dry ingredients until combined.
- Bake the Cake: Grease and flour an 8-inch round cake pan. Pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool completely in the pan before transferring it to a cooling rack.
- Layer with Ice Cream: Once the cake is cool, slice it horizontally if desired (to make two layers). Line a bowl or a dome-shaped mold with plastic wrap, then place the cake layer at the bottom. Add a generous layer of coffee ice cream on top, smoothing it out evenly. Freeze for at least 2 hours or until firm.
- Make the Meringue: In a clean mixing bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add brown sugar while continuing to whisk until stiff peaks form and the meringue is glossy.
- Assemble the Baked Alaska: Remove the ice cream and cake from the freezer. Invert onto a serving plate, peeling away the plastic wrap. Spread the meringue over the entire dessert, making sure to seal the edges.
- Bake the Baked Alaska: Preheat your oven to 500°F (260°C) or use a kitchen torch. Bake for about 3-4 minutes, or until the meringue is golden brown. If using a torch, caramelize the meringue evenly.
- Serve: Let the Baked Alaska cool for a minute before slicing and serving. Enjoy the combination of hot and cold with rich coffee flavors.
Variations and Tips:
- Variations: You can swap out coffee ice cream for espresso or mocha-flavored ice cream to amplify the coffee intensity. For a twist, try adding chocolate chips to the cake batter, or use vanilla ice cream with a coffee syrup drizzle.
- Tips: Make sure the meringue completely envelops the ice cream and cake to avoid melting. For added decoration, consider garnishing with chocolate shavings or a dusting of cocoa powder just before serving.
Almond Joy Baked Alaska
Almond Joy Baked Alaska is an indulgent dessert that combines the classic frozen cake and ice cream treat with the delightful flavors of the popular candy bar. This showstopper perfectly marries chocolate cake with layers of creamy coconut and almond ice cream, all encased in a fluffy meringue.
Ideal for Easter celebrations or special occasions, this dessert is guaranteed to impress your guests with its stunning presentation and delicious flavors. The preparation time is about 1 hour, and then it requires freezing time, making it perfect for a make-ahead treat.
Ingredients:
- 1 chocolate cake (store-bought or homemade)
- 2 pints coconut ice cream
- 2 pints almond-flavored ice cream
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 cup sliced almonds (for garnish)
- Chocolate syrup (for drizzling)
Instructions:
- Prepare the Base:
- If you are making a homemade chocolate cake, bake it according to the recipe’s instructions and let it cool completely.
- If using store-bought, choose a quality chocolate cake that fits your desired size.
- Start by letting the coconut ice cream soften slightly for about 10 minutes.
- In a 9-inch round springform pan, press a layer of the softened coconut ice cream on top of the prepared chocolate cake base, spreading it evenly. Return to the freezer for about 30 minutes until firm.
- Next, repeat the process with the almond ice cream, layering it on top of the coconut layer. Freeze for another 2-3 hours, or until completely solid.
- In a large bowl, whisk the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, whisking until stiff peaks form and the meringue is glossy.
- Stir in vanilla extract.
- Remove the ice cream layers from the freezer. Carefully run a knife around the edge of the springform pan and remove the sides.
- Place the assembled ice cream cake on a parchment-lined baking sheet.
- Spread the prepared meringue over the entire cake, ensuring it’s fully covered, and create peaks and swirls for texture.
- Preheat your oven to 450°F (230°C).
- Bake for 3-5 minutes, just until the meringue is golden brown, keeping a close eye to avoid burning.
- Alternatively, you can use a kitchen torch to toast the meringue for a more controlled caramelization.
- Allow the baked Alaska to sit for about 10 minutes before slicing.
- Garnish with sliced almonds and drizzle with chocolate syrup for an extra touch of decadence.
- You can customize this dessert by using different ice cream flavors such as vanilla, mocha, or mint chocolate chip.
- For a coconut twist, incorporate shredded coconut between the layers of ice cream or sprinkle it on top of the meringue before baking.
- If you don’t have a torch, opt for a broiler to toast your meringue, ensuring you watch it closely to prevent burning.
- This dessert is best served immediately after baking to enjoy the contrast between the warm meringue and the frozen ice cream layers.
- 1 chocolate cake mix (prepared according to package instructions)
- 1 quart cookies and cream ice cream
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Crushed chocolate sandwich cookies (for garnish)
- Optional: chocolate sauce (for serving)
- Flavor Variations: Consider using different ice cream flavors such as mint chocolate chip or raspberry to give your Baked Alaska a unique twist.
- Cake Options: You can also customize the base cake using vanilla or even a sponge cake for a lighter alternative.
- Make Ahead: The Baked Alaska can be assembled a day in advance and stored in the freezer until ready to serve, just be cautious with the meringue layer before broiling.
- Meringue Tip: Confirm that your mixing bowl and beaters are free of grease for the meringue to whip up properly.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 pint vanilla ice cream (softened)
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar (for meringue)
- Optional: shredded coconut for garnish
Variations and Tips:
Cookies and Cream Baked Alaska
Cookies and Cream Baked Alaska is a delightful dessert that combines layers of rich chocolate cake, creamy cookies and cream ice cream, and a fluffy meringue topping.
This show-stopping dessert is perfect for special occasions, especially with family and friends during Easter celebrations or any festive gathering. The preparation time for this treat is approximately 2 hours, including freezing time, making it a fun yet manageable project for home bakers.
Ingredients:
Cooking Instructions:
1. Bake the Cake: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Bake in a round cake pan until a toothpick inserted in the middle comes out clean.
Allow the cake to cool completely before removing it from the pan.
2. Prepare the Ice Cream Layer: While the cake cools, take the cookies and cream ice cream out of the freezer and allow it to soften for about 10-15 minutes.
Once softened, spread the ice cream evenly over the chocolate cake while the cake is still in the pan. Press down gently to make certain it adheres to the cake.
Place the pan in the freezer for at least 1 hour to firm up the ice cream.
3. Make the Meringue: In a clean bowl, use a hand mixer or stand mixer to beat the egg whites with cream of tartar until soft peaks form.
Gradually add the granulated sugar, continuing to beat until stiff glossy peaks form. Stir in the vanilla extract.
4. Assemble the Baked Alaska: Once the ice cream layer is set, carefully remove the cake from the pan.
Place the cake on a baking sheet lined with parchment paper. Spread the meringue over the ice cream and cake completely, making sure to seal the edges.
5. Toast the Meringue: Preheat the broiler in your oven. Place the assembled Baked Alaska under the broiler for about 2-3 minutes, or until the meringue is golden brown.
Watch closely to prevent burning.
6. Serve: Allow the Baked Alaska to rest for a few minutes before slicing.
Optionally, drizzle chocolate sauce over each slice and sprinkle with crushed cookies for added texture.
Variations and Tips:
Carrot Cake Baked Alaska
Carrot Cake Baked Alaska is a delightful twist on the traditional Baked Alaska dessert, blending the warm, spiced flavors of classic carrot cake with a rejuvenating layer of ice cream and a fluffy meringue topping.
This dessert is perfect for springtime celebrations, particularly for Easter gatherings or birthdays, satisfying both cake lovers and ice cream enthusiasts alike. The preparation time is approximately 2 hours, plus additional freezing time for the ice cream.
Ingredients:
Cooking Steps:
- Prep the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
- In a separate bowl, whisk together the oil and eggs. Stir in the grated carrots, crushed pineapple, and walnuts.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once the cakes are cooled, place one layer of cake on a serving platter. Spread a layer of softened vanilla ice cream on top, then top with the second layer of cake.
- Freeze the assembled cake for at least 1 hour to guarantee the ice cream is firm.
- In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar until soft peaks form.
- Gradually add granulated sugar, continuing to beat until glossy stiff peaks develop.
- Remove the cake from the freezer and cover the entire cake with the meringue, ensuring it seals all edges well to protect the ice cream.
- Use a spatula or the back of a spoon to create swirls and peaks in the meringue.
- Preheat the oven to 450°F (230°C). Place the meringue-topped cake in the oven for about 3-5 minutes, or until golden brown. Keep a close eye to avoid burning.
- Remove from the oven and let it cool slightly before slicing. Optionally, garnish with shredded coconut for an extra touch.
- For a different flavor, substitute the vanilla ice cream with cream cheese or orange-flavored ice cream.
- Add spices like ginger or cardamom to the cake batter for more depth.
- To save time, you can use store-bought carrot cake or ice cream.
- Leftovers can be stored in the freezer, but consume them within a couple of days for the best texture.
- Serve with a drizzle of caramel or chocolate sauce for an added indulgent touch.
- 1 cup of passion fruit pulp (fresh or canned)
- 1/2 cup of granulated sugar
- 1 cup of heavy cream
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 six-inch round sponge cake base (store-bought or homemade)
- 1 quart of vanilla ice cream (softened)
- Optional: fresh mint leaves for garnish
Variations and Tips:
Passions Fruit Baked Alaska
Passion Fruit Baked Alaska is an exquisite and show-stopping dessert that combines the unique tartness of passion fruit with layers of sponge cake and velvety ice cream, all encased in a fluffy meringue shell. This magnificent treat is perfect for any special celebration, particularly during Easter, as it offers a delightful contrast of flavors and textures.
Preparation time for this dish is approximately 2 hours, plus freezing time for the ice cream.
Ingredients:
Cooking Steps:
- Prepare Passion Fruit Ice Cream:
- In a medium bowl, combine the passion fruit pulp and sugar. Stir until the sugar is completely dissolved.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the passion fruit mixture into the whipped cream.
- Pour the passion fruit cream into a loaf pan lined with plastic wrap. Smooth the top and freeze for at least 1-2 hours, or until solid.
- Once the passion fruit ice cream is firm, place the sponge cake layer on a freezer-safe plate. Carefully remove the ice cream from the loaf pan and place it on top of the sponge cake, making sure it’s centered.
- Return the assembled dessert to the freezer while you prepare the meringue.
- Preheat your oven to 450°F (230°C).
- In a clean, dry bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, continuing to whisk until stiff peaks form and the meringue is glossy. Stir in the vanilla extract.
- Remove the assembled dessert from the freezer and quickly spread the meringue over the entire surface, sealing the edges to prevent melting. Make decorative peaks and swirls with the back of a spoon.
- Place the assembled Baked Alaska in the preheated oven for about 3-5 minutes, or until the meringue is golden brown. Keep a close eye to prevent burning.
- Remove from the oven and let it sit for a couple of minutes. Slice and serve immediately, garnished with fresh mint leaves if desired.
- Flavor Variations: For a tropical twist, mix passion fruit with mango or coconut.
- Presentation: Serve the Baked Alaska with a drizzle of passion fruit sauce or fresh fruit on the side for added visual appeal.
- Make-Ahead: You can prepare the ice cream and sponge cake a day in advance, then simply assemble and bake before serving.
- Meringue Substitution: If you’re looking for a meringue alternative, consider using whipped aquafaba (chickpea water) for a vegan version. Just verify it is properly whipped to achieve the desired texture.
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 pint chocolate ice cream, softened
- 1 pint vanilla ice cream, softened
- 4 large egg whites
- 1 cup granulated sugar (for meringue)
- 1 teaspoon vanilla extract
- Mini chocolate chips (for garnish)
- Toasted mini marshmallows (for garnish)
- Ice Cream Flavors: Feel free to experiment with different ice cream flavors such as mint chocolate chip, strawberry, or cookies and cream for a unique twist.
- Meringue Alternative: If meringue isn’t your preference, consider using whipped cream as a topping instead—though it won’t provide the same toasted flavor.
- Graham Cracker Crust: For a twist, you could add crushed nuts or coconut flakes to the graham cracker mixture.
- Storing: Baked Alaska can be stored in the freezer for a few days, but it’s best enjoyed fresh for the best texture and flavor.
- 1 pound of your favorite ice cream (caramel, vanilla, or chocolate)
- 1 strawberry or chocolate sponge cake (store-bought or homemade)
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup salted caramel sauce (store-bought or homemade)
- Optional: crushed nuts or chocolate shavings for garnish
Variations & Tips:
S’mores Baked Alaska
S’mores Baked Alaska is a delightful dessert that combines the nostalgic flavors of a classic campfire treat with an elegant ice cream cake.
This show-stopping dessert features layers of graham cracker crust, chocolate ice cream, and toasted meringue, making it perfect for Easter celebrations, dinner parties, or any special occasion.
The preparation time for this treat is approximately 2 hours, plus freezing time, making it ideal for confident bakers looking to impress their guests with a unique and flavorful offering.
Ingredients:
Instructions:
1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, cocoa powder, ½ cup sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a springform pan to create an even layer. Chill in the freezer for about 30 minutes.
2. Add Ice Cream Layers: After the crust has set, spread the softened chocolate ice cream evenly over the crust.
Return to the freezer to harden for about 1 hour. Once firm, add a layer of softened vanilla ice cream on top, and freeze for another hour until solid.
3. Make the Meringue: In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add 1 cup of granulated sugar, continuing to beat until the mixture becomes glossy and holds stiff peaks. Mix in the vanilla extract.
4. Assemble the Baked Alaska: Remove the iced dessert from the freezer, and spread the meringue generously over the top and sides, using a spatula to create peaks and swirls for a decorative look.
5. Toast the Meringue: Use a kitchen torch to carefully toast the meringue until golden and crispy.
Alternatively, place the assembled Baked Alaska in a preheated oven at 450°F (232°C) for 2-3 minutes, watching closely to avoid burning.
6. Serve and Garnish: Once the meringue is toasted, allow the dessert to sit for about 10 minutes, then slice and serve.
Garnish with mini chocolate chips and toasted mini marshmallows for an added touch.
Variations and Tips:
Get ready to wow your guests with this extraordinary S’mores Baked Alaska!
Salted Caramel Baked Alaska
Salted Caramel Baked Alaska is an indulgent dessert that combines layers of sponge cake, creamy ice cream, and a sumptuous meringue all topped off with a rich salted caramel sauce. This show-stopping dish is perfect for special occasions and will impress your family and friends with its elegant presentation. The preparation time is approximately 1 hour, plus additional chilling time for the ice cream layer.
Ingredients:
Instructions:
- Prepare the Base: Begin by placing the sponge cake on a serving platter. Trim the outer edges if needed to create a smooth surface.
- Add Ice Cream: Scoop the ice cream onto the sponge cake. Spread it evenly and form a dome shape. Cover with plastic wrap and freeze until firm, ideally 2-3 hours.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed. Once frothy, add the cream of tartar and salt. Gradually add the sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- Assemble the Dessert: Remove the cake and ice cream from the freezer. Spread the meringue over the ice cream dome, sealing it completely. Create peaks and swirls with a spatula for a decorative finish.
- Bake the Meringue: Preheat your oven to 425°F (220°C). Bake the Baked Alaska for about 4-5 minutes, or until the meringue is lightly golden. Watch closely to prevent burning.
- Drizzle with Caramel: Allow the Baked Alaska to cool for a few minutes after baking. Drizzle with warm salted caramel sauce generously before serving.
- Garnish (optional): Add crushed nuts or chocolate shavings on top for an extra touch.
Variations and Tips:
- Ice Cream Flavor: Feel free to experiment with different ice cream flavors; fruit flavors like raspberry or mango can add a bright note.
- Caramel Sauce: Homemade salted caramel sauce adds a personal touch but store-bought is perfectly fine for a quicker option.
- Presentation: For a spectacular look, use a kitchen torch to toast the meringue for a more caramelized finish, rather than baking.
- Chilling Time: The longer the ice cream freezes, the easier it will be to slice and serve without melting too quickly.
- Serving Size: This recipe serves 8-10 people, making it perfect for gatherings.
Enjoy your decadent Salted Caramel Baked Alaska, and savor the delightful combination of flavors in this truly impressive dessert!
