Baked Alaska is a dessert that blends opposites—frozen ice cream, tender sponge cake, and golden meringue that’s briefly baked or toasted to perfection.

For Lykkers, it’s a showstopper that proves desserts can be playful and dramatic without being overly complicated. This guide will walk you through the classic recipe step by step while also offering creative twists to make it your own.

Building the Layers

Making Baked Alaska is like assembling a surprise package. Each layer has a purpose, and when you combine them correctly, you get a stunning dessert that feels like magic.

The Ingredients

For a small round Baked Alaska (serves 6–8):

1 sponge cake round (about 1 inch thick, 8 inches wide)

1 liter ice cream of your choice, softened slightly for molding

4 large egg whites

1 cup sugar

½ teaspoon cream of tartar (optional, for stability)

A pinch of salt

Optional toppings: cocoa powder, fruit slices, or caramel drizzle

Cake forms the base, ice cream is the cool center, and meringue creates the protective layer. As pastry chef Dominique Ansel once said, “Desserts should surprise you—texture, temperature, and flavor all play together to create delight.”

The Steps

Place the sponge cake on a baking tray lined with parchment.

Mold the ice cream into a dome shape on top of the cake. Freeze for at least 1 hour until solid.

Whip egg whites with salt (and cream of tartar, if using) until foamy. Gradually add sugar and whip until glossy stiff peaks form.

Cover the frozen cake and ice cream dome completely with meringue, making sure there are no gaps. Peaks and swirls add beauty.

Bake in a preheated 500°F (260°C) oven for 3–4 minutes, just until the meringue turns golden. Alternatively, use a kitchen torch to brown the outside.

Slice and serve immediately, enjoying the contrast of warm meringue and cold ice cream.

Food scientist Harold McGee, in On Food and Cooking, notes: “Meringue insulates extremely well—the air bubbles act as a barrier, keeping heat out and cold in.” That’s why the ice cream inside remains frozen even after baking.

Creative Twists and Serving Style

Once you’ve mastered the basics, you can start having fun. Baked Alaska is not only about flavor—it’s about presentation and surprise. Here are ways to make yours even more memorable.

Flavor Variations

Experiment with different ice cream flavors. Chocolate, pistachio, or berry sorbet can bring unique contrasts. You can also flavor the sponge base with citrus zest or a hint of spice. As chef Yotam Ottolenghi suggests, “Small flavor contrasts bring energy to a dish—sweetness shines brighter next to a touch of tart or spice.”

Mini Portions

Instead of one large dessert, create individual mini Baked Alaskas using cupcake-sized sponge bases. These are great for dinner parties, easy to serve, and look charming when toasted individually.

Presentation Ideas

Play with the shape of your meringue—swirls, spikes, or smooth domes all give different effects. A dusting of cocoa, a drizzle of caramel, or fresh berries on the side adds color and freshness. Remember, the joy of this dessert is as much in how it looks as how it tastes.

Serving Tips

Keep your ice cream very firm until the last moment. Assemble ahead, freeze, and only bake when ready to serve. Pastry teacher Rose Levy Beranbaum advises, “Timing is the baker’s invisible ingredient—serving at the right moment keeps texture and flavor intact.”

Baked Alaska is proof that opposites not only attract but also delight. With its layers of sponge, frozen ice cream, and golden meringue, it captures the wonder of contrast in every slice. For Lykkers, learning this recipe is about more than technique—it’s about celebrating playfulness in baking and surprising your guests with something extraordinary. Once you’ve baked one, you’ll understand why this dessert has been wowing people for generations.