Ice cream dessert with a Baked Alaska Recipe: the Baked Alaska, also known as an omelette surprise, hides creamy ice cream and juicy chocolate dough under the sweet meringue layer.
Do you love ice cream and unusual desserts? Then our Baked Alaska recipe with homemade ice cream is just what you need. The ice cream dish is also known as an omelet surprise. A core of ice cream is hidden under the flambéed meringue topping. A dessert to melt away!
What’s baked Alaska made of?
Baked Alaska is a dessert that consists of a layer of cake or cookie base, topped with a layer of ice cream, and then coated with a layer of meringue. The entire dessert is then baked in the oven until the meringue is golden brown and toasty.
The cake or cookie base of a baked Alaska can be made from a variety of different ingredients, depending on the recipe. Some common options include sponge cake, pound cake, cookies, or biscuit dough. The ice cream layer can be made from any flavor of ice cream, although traditional flavors like vanilla or strawberry are popular choices. The meringue layer is made from beaten egg whites and sugar, which are whipped together until stiff peaks form and then spread over the top of the ice cream.
When baked, the meringue creates a protective outer layer around the ice cream, keeping it frozen while the meringue is baked to a golden brown. The result is a dessert with a warm, toasty outer layer and a cool, creamy center. Baked Alaska is a showstopping dessert that is sure to impress your guests.
How does ice cream not melt in baked Alaska?
- The Insulating Shield: Meringue Magic: The secret to Baked Alaska’s ice cream preservation lies in its outer layer of meringue. Meringue, a mixture of whipped egg whites and sugar, acts as an insulating shield that traps heat and prevents it from reaching the ice cream core. This ingenious layer serves as a barrier against the high temperatures that would otherwise cause melting.
- Rapid, Controlled Baking: Achieving the perfect Baked Alaska involves a rapid and controlled baking process. The dessert is placed in an extremely hot oven for a short duration, typically no more than a few minutes. This quick exposure to heat is enough to brown the meringue while minimizing the heat transfer to the ice cream.
- Thermal Inertia and Density: Ice cream’s thermal inertia, a measure of how resistant a substance is to changes in temperature, plays a role in preserving its frozen state. Ice cream is dense and has a high heat capacity, meaning it can absorb and retain a significant amount of heat before its temperature rises. The combination of density and thermal inertia contributes to its resistance to melting during the baking process.
- Temperature Differential: Baked Alaska’s rapid baking allows for a temperature differential between the meringue’s outer layer and the ice cream’s core. While the meringue becomes beautifully golden and toasted, the ice cream remains relatively insulated due to the thickness of the meringue and the brief exposure to high heat.
- Strategic Assembly and Timing: Assembling Baked Alaska requires strategic planning. The dessert is typically constructed with a layer of cake at the bottom, followed by a layer of ice cream, and finally encased in the meringue. The cake provides additional insulation and prevents direct contact between the ice cream and the meringue, further contributing to the ice cream’s preservation.
- Serving Immediately: Once Baked Alaska is removed from the oven, it is typically served immediately to maintain the temperature balance achieved during baking. Prompt serving ensures that the meringue’s exterior remains warm and toasty, while the ice cream’s interior remains delightfully frozen.
Why do they call it baked Alaska?
Baked Alaska is a dessert that is made by layering a layer of cake or cookie base, a layer of ice cream, and a layer of meringue. The entire dessert is then baked in the oven until the meringue is golden brown and toasty.
Baked Alaska gets its name from the fact that it is baked in the oven, and from the fact that the ice cream inside remains frozen, despite being baked. The name is a reference to the state of Alaska, which is known for its cold climate and for being the site of Mount Denali, the highest peak in North America.
The dessert is also sometimes called an “Alaska” or an “Omelette Norvégienne,” which are French phrases that mean “Alaska” and “Norwegian omelette,” respectively. These names are thought to be references to the dessert’s cold, snowy appearance and to the fact that it is made with ice cream, which was once a luxury ingredient that was not commonly found in France.
Regardless of what it is called, baked Alaska is a delicious and impressive dessert that is sure to be a hit with your guests.
What is an Alaska in baking?
An Alaska is a type of dessert that is made by layering a layer of cake or cookie base, a layer of ice cream, and a layer of meringue. The entire dessert is then baked in the oven until the meringue is golden brown and toasty.
Baked Alaska is also sometimes called an “Omelette Norvégienne,” which is a French phrase that means “Norwegian omelette.” Despite its name, Baked Alaska does not contain any eggs or omelette ingredients, and it is not a savory dish.
Baked Alaska is a showstopping dessert that is perfect for a special occasion. It is a delicious combination of warm, toasty meringue and cool, creamy ice cream that is sure to impress your guests. The dessert gets its name from the state of Alaska, which is known for its cold climate, and from the fact that the ice cream inside remains frozen, despite being baked.
What is the outer layer of a baked Alaska made from?
- The Versatile Envelope: Meringue Embrace: The outer layer of Baked Alaska is crafted from a mixture called meringue. Meringue is a delicate blend of whipped egg whites and sugar, creating a light, airy, and sweet concoction. This ethereal mixture serves as a protective embrace for the ice cream core, adding visual appeal and a contrasting texture to the dessert.
- Whipped Egg Whites: The Foundation: The meringue’s foundation is made from whipped egg whites. Egg whites are carefully separated from the yolks and then whipped to stiff peaks. This process incorporates air into the egg whites, creating a voluminous and frothy base that will eventually turn into the meringue’s structure.
- Sweet Elevation: Sugar’s Role: Sugar plays a dual role in the meringue. Beyond adding sweetness, sugar stabilizes the whipped egg whites and contributes to the meringue’s structure and texture. The sugar molecules bond with the proteins in the egg whites, creating a stable foam that holds its shape during baking.
- Crowning Glory: Toasted Beauty: The meringue serves as both a protective barrier and a visually stunning crown for Baked Alaska. Once the dessert is assembled with cake and ice cream, the meringue is carefully spread over the top, ensuring the ice cream is fully encased. When baked, the meringue transforms into a beautifully golden-brown layer that contrasts with the chilled interior.
- Insulating Shield: Temperature Regulation: The meringue acts as an insulating shield during the baking process. Its airy composition helps prevent direct heat transfer to the ice cream core, allowing the dessert’s exterior to toast while maintaining the integrity of the frozen interior.
- Flavorful Additions: Variations: While classic Baked Alaska features a traditional meringue, variations have emerged over time. Chefs have experimented with flavoring the meringue with extracts, zests, or even incorporating chocolate. These variations add depth and complexity to the outer layer, enhancing the overall taste experience.
Is baked Alaska served cold?
Baked Alaska is a dessert that is made by baking a layer of cake and topping it with a layer of ice cream, which is then covered with meringue and baked until the meringue is lightly browned. The ice cream inside is typically kept cold until serving, so it is not unusual for the dessert to be served cold. However, the cake and meringue can be served at room temperature or warm, depending on the preference of the person serving it.
Best Baked Alaska Recipe
Servings: 6 Preparation:30 minutes Calories: 383 Carbohydrates: 64g Fat: 10g
Ingredients
5 tbsp. amaretto syrup
1 pkg. sponge cake base
125 g sugar
1000 ml high quality vanilla ice cream
250 g berries
75 g icing sugar
2 tbsp lemon juice
3 pcs. Eggs
1 pinch of salt
Instructions
For Baked Alaska, cut two equal-sized slices from the sponge cake base. Use one of them as a base.
Drizzle with amaretto syrup.
Spread the ice cream of your choice, straight from the freezer, on the base. It is best to use the ice cream varieties that are packed in a block. This ice cream is best cut into the desired shape with a hot knife. Baked Alaska looks best when you use different types of ice cream.
Place the second sponge cake base as a lid on the ice cream, cover the edges with the remaining sponge cake and drizzle the lid and the edges with amaretto syrup as well.
Place the ice cream tower in the freezer like this for a short time.
In the meantime, bring the berries of your choice to the boil with the icing sugar and juice of one lemon, then crush and pass through a sieve. Leave to cool slightly.
Beat the eggs and separate. Beat the egg whites and a little salt with the beaters of a hand mixer until creamy. Slowly add the remaining sugar and beat the egg whites until stiff.
Remove the ice cream tower from the freezer. Spread the beaten egg whites evenly all around the prepared ice cream with a palette or large knife and quickly flame with a Bunsen burner or crème brûlée flammer.
Serve as quickly as possible.
Tip
You can easily prepare amaretto syrup yourself: bring amaretto to the boil with sugar and water and allow to thicken slightly over a low heat.
You can also use another syrup of your choice instead of amaretto syrup. It is best to match it to the berries you want to use.
Try variations with cocoa instead of light sponge cake.
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Ingredients
- 5 tbsp. amaretto syrup
- 1 pkg. sponge cake base
- 125 g sugar
- 1000 ml high quality vanilla ice cream
- 250 g berries
- 75 g icing sugar
- 2 tbsp lemon juice
- 3 pcs. Eggs
- 1 pinch of salt
Instructions
- For Baked Alaska, cut two equal-sized slices from the sponge cake base. Use one of them as a base.
- Drizzle with amaretto syrup.
- Spread the ice cream of your choice, straight from the freezer, on the base. It is best to use the ice cream varieties that are packed in a block. This ice cream is best cut into the desired shape with a hot knife. Baked Alaska looks best when you use different types of ice cream.
- Place the second sponge cake base as a lid on the ice cream, cover the edges with the remaining sponge cake and drizzle the lid and the edges with amaretto syrup as well.
- Place the ice cream tower in the freezer like this for a short time.
- In the meantime, bring the berries of your choice to the boil with the icing sugar and juice of one lemon, then crush and pass through a sieve. Leave to cool slightly.
- Beat the eggs and separate. Beat the egg whites and a little salt with the beaters of a hand mixer until creamy. Slowly add the remaining sugar and beat the egg whites until stiff.
- Remove the ice cream tower from the freezer. Spread the beaten egg whites evenly all around the prepared ice cream with a palette or large knife and quickly flame with a Bunsen burner or crème brûlée flammer. Serve as quickly as possible.
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