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Baked Alaska with Italian Meringue

Baked Alaska with Italian Meringue Recipe for Beginners

A show-stopping dessert with fluffy sponge, cool ice cream, and a beautiful toasted meringue shell.
Baked Alaska with Italian Meringue has always been a special dessert in my family. I remember the first time I tried it—how the warm, toasted meringue melted right into the cold, creamy ice cream inside. It felt like a magical moment, like the perfect balance of fire and ice on a plate. If you want to create that same wow factor at home, this recipe will guide you through every step. It’s easier than it looks, and the result is a crowd-pleaser every time.
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Prep Time 30 minutes
Cook Time 15 minutes
Freeze the assembled ice cream 1 hour
Servings: 8
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Method

Ingredients
  

For the sponge base:
  • 2 extra-large eggs
  • 6 tablespoons 75g granulated sugar
  • ½ cup 55g all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
For the filling:
  • 1½ cups 225g strawberries
  • 1¾ pints 1 liter strawberry ice cream
  • 1 tablespoon sherry optional
For the Italian meringue:
  • 1 cup + 2 tablespoons 225g granulated sugar
  • 4 extra-large egg whites
  • ⅔ cup 55g sliced almonds, for sprinkling
To serve (optional):
  • Confectioners’ sugar

Method
 

  1. First, get your oven warmed up to 350°F (175°C) and line a baking tray with parchment paper so nothing sticks.
  2. Next, grab a bowl and whisk the eggs and sugar together using a mixer. Keep beating until the mixture looks pale and fluffy—that usually takes around 5 minutes.
  3. In another bowl, sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the fluffy egg mix. Take your time here and fold slowly to keep the batter airy.
  4. Spread the batter evenly on your lined tray. Pop it into the oven and bake for about 12 to 15 minutes. You’ll know it’s done when the sponge springs back lightly when you press it.
  5. Once baked, let the sponge cool a bit. Then cut out an 8-inch (20 cm) circle using a knife or a round cutter to form your base.
  6. For the filling, slice up your strawberries thinly. If you want, sprinkle a little sherry over them and let them soak for a few minutes—this adds a nice depth of flavor.
  7. Scoop out the strawberry ice cream just enough to soften it so you can shape it. Mold the ice cream into a dome a little smaller than your sponge circle. Place the ice cream dome on top of the sponge.
  8. Put the whole thing into the freezer for at least an hour so it firms up before the meringue goes on.
  9. Now for the Italian meringue: heat sugar and water together in a small pan over medium heat until the syrup hits about 240°F (115°C)—this is called the soft-ball stage.
  10. While that’s heating, beat your egg whites until they form soft peaks. Then, slowly pour the hot sugar syrup into the egg whites while whisking on high speed. Keep going until the mixture cools and thickens into a shiny, glossy meringue.
  11. Take your sponge and ice cream out of the freezer. Slather the meringue all over, making sure to cover the ice cream and sponge completely so it’s sealed tight.
  12. Sprinkle sliced almonds over the meringue for a bit of crunch.
  13. Use a kitchen torch to toast the meringue evenly until it’s a lovely golden brown. If you don’t have a torch, you can place the dessert under a very hot grill for a minute or two—but watch it carefully so it doesn’t burn.
  14. Serve it right away, and if you like, dust with a little powdered sugar for a pretty touch.