Baked Alaska is a fun, eye-catching dessert that’s a real showstopper for summer parties! With layers of delicious ice cream nestled beneath a fluffy meringue, it’s perfect for those warm evenings spent with friends and family.
This recipe tackles the challenges of layering ice cream flavors and achieving a stable meringue, ensuring an attractive presentation and delicious taste.
I’ve faced my fair share of challenges when preparing desserts like this one, especially wondering how to keep layers from melting together. Sometimes, my meringue just wouldn’t fluff up like I hoped! This recipe really solves that problem, providing that perfect airy texture we all want.
This recipe works well thanks to its thoughtful layering and proper freezing times. In just about three hours, you can create a delicious dessert that impresses without the fuss or any baking!
If you love another layered dessert, be sure to check out my Strawberry Shortcake Tiramisu for an equally satisfying treat!
Table of contents
Why You Will Love This Recipe
- A Refreshing Summer Treat This baked alaska is a stunning way to showcase seasonal strawberries, offering a refreshing explosion of fruity flavors that’s just right for hot summer days.
- Textures That Excite With layers of ice cream and a fluffy meringue topping, this dessert gives you a delightful contrast between creamy, cold ice cream and light, airy meringue that’s fun to savor.
- Makes Special Occasions Memorable This beautiful dessert not only impresses the guests but also creates sweet memories during summer celebrations, family gatherings, and festive events that people will remember for a long time.
- Easy to Prepare in Advance Several components can be made ahead of time, allowing you to assemble the baked alaska when you’re ready. This makes it a practical yet show-stopping finale to any meal.
Strawberry Desserts Baked Alaska with Meringue
- Prep Time: 2 hours
- Cool Time: 1 hour
- Cook Time: 0 minutes
- Total Time: Approximately 3 hours
- Yield: 8 servings 1x
- Category: dessert
- Method: No-bake, Freezing
- Diet: Vegetarian
Description
Delicious Strawberry Baked Alaska with layers of ice cream and meringue, perfect for a refreshing dessert.
Ingredients
- 4 cups (about 960 ml) Strawberry Ice Cream, store-bought or homemade
- 1 cup (240 ml) fresh strawberries, sliced
- 2 cups (480 ml) Coconut Ice Cream, store-bought or homemade
- 2 cups (480 ml) Blueberry Ice Cream, store-bought or homemade
- 1/4 cup (50 g) granulated sugar
- 2 tsp (10 ml) fresh lemon or lime juice
- Swiss Meringue (recipe used for coating)
- 1/4 cup (60 ml) Kirschwasser, optional for flambéing
Instructions
- Step 1: In a small bowl, combine sliced strawberries, granulated sugar, and fresh lemon or lime juice. Cover the bowl to keep out particles and let sit for 2 hours at room temperature. This allows the strawberries to soften and release their juices. If berries become too juicy, drain excess liquid by resting them in a fine mesh sieve for 10 minutes before use.
- Step 2: Line a 9-inch Pullman loaf pan with parchment paper. Start by layering strawberry ice cream evenly on the bottom, then spread a layer of the macerated strawberries on top. Repeat this layering two more times, alternating strawberry ice cream and macerated strawberries, ensuring each layer is even and smooth for a nice presentation.
- Step 3: Run a knife through the layers to evenly distribute and smooth the surface. Place the pan in the freezer for at least 1 hour to firm up the layers before adding the next ice cream layer.
- Step 4: After the strawberry layers have firmed, add an even layer of coconut ice cream on top. Smooth it carefully, then freeze again for 1 hour. This helps to keep layers distinct and prevents mixing.
- Step 5: Finally, add the blueberry ice cream layer, smoothing to cover completely. Cover the pan and freeze until the entire layered ice cream mold is firm and set, at least 1 hour or more.
- Step 6: To release, warm the outside of the loaf pan by running a hot wet towel over it for about 30 seconds. Invert the pan onto a serving plate to remove the ice cream mold. Using a piping bag fitted with a decorator tip, completely cover the ice cream with Swiss meringue. Ensure the meringue is spread thoroughly for stability.
- Step 7: Place the meringue-coated Baked Alaska back in the freezer for at least 1 hour to set before serving.
- Step 8: For flambé, gently warm the Kirschwasser, ignite it carefully, and drizzle over the meringue covered dessert. Alternatively, use a kitchen torch to brown the meringue surface by moving the flame continuously for 1–2 minutes until toasted evenly.
Notes
- Room Temperature: Store covered in an airtight container up to 2 days, avoiding sunlight to preserve texture and flavor.
- Refrigeration: Store in an airtight container, up to 5 days, keeping the meringue intact and ice cream firm.
- Freezing: Wrap securely in plastic wrap and place in freezer container for up to 2 months. Thaw in the refrigerator before serving to maintain layered structure.
- If ice cream is hard to spread, leave it at room temperature for 10 minutes to soften before layering for smoother application.
- Ensure all mixing bowls and tools for meringue are grease-free to achieve firm and stable meringue peaks.
- Use a hot wet towel on the loaf pan sides before inverting to facilitate clean release of layers.
- If meringue does not brown with flambé, use a kitchen torch to caramelize evenly for 1–2 minutes.
- Even layering and smoothing of ice cream and strawberries improves cutting and presentation quality.
Nutrition
- Serving Size: 1 slice
- Calories: Not explicitly provided
- Sugar: Not explicitly provided
- Sodium: Not explicitly provided
- Fat: Not explicitly provided
- Saturated Fat: Not explicitly provided
- Unsaturated Fat: Not explicitly provided
- Trans Fat: Not explicitly provided
- Carbohydrates: Not explicitly provided
- Fiber: Not explicitly provided
- Protein: Not explicitly provided
- Cholesterol: Not explicitly provided
Ingredient Notes
- Strawberries: Pick fresh, ripe strawberries for sweetness and vibrant color. Avoid overripe ones, as they may turn mushy during baking.
- Vanilla ice cream: A high-quality vanilla ice cream gives a creamy contrast to the meringue. Look for one with real vanilla for the best flavor.
- Egg whites: Use large, fresh egg whites for the meringue. Make sure no yolks get in, or it won’t whip properly.
- Granulated sugar: Fine granulated sugar works best to ensure your meringue is smooth and stable. Avoid using brown sugar as it can alter the texture.
- Powdered sugar: This helps create a sweeter, more stable meringue. Use a good quality brand to avoid clumping.
- Fresh lemon juice: A splash enhances flavor and helps stabilize the meringue. Don’t skip it; bottled juice lacks the zing.
- Shortbread cookies: Choose good quality shortbread for a crunchy base. They create a delicious contrast with the soft ice cream and meringue.
- Strawberries: Pick fresh, ripe strawberries for sweetness and vibrant color. Avoid overripe ones, as they may turn mushy during baking.
- Vanilla ice cream: A high-quality vanilla ice cream gives a creamy contrast to the meringue. Look for one with real vanilla for the best flavor.
- Egg whites: Use large, fresh egg whites for the meringue. Make sure no yolks get in, or it won’t whip properly.
- Granulated sugar: Fine granulated sugar works best to ensure your meringue is smooth and stable. Avoid using brown sugar as it can alter the texture.
- Powdered sugar: This helps create a sweeter, more stable meringue. Use a good quality brand to avoid clumping.
- Fresh lemon juice: A splash enhances flavor and helps stabilize the meringue. Don’t skip it; bottled juice lacks the zing.
- Shortbread cookies: Choose good quality shortbread for a crunchy base. They create a delicious contrast with the soft ice cream and meringue.
Recipe Tips
- If strawberries are too juicy after maceration, drain off excess liquid by resting them in a fine mesh sieve for 10 minutes before assembling layers.
- When ice cream is difficult to spread, soften it for 10 minutes at room temperature before using to create evenly layered textures.
- If meringue deflates or doesn’t hold its shape, ensure all mixing bowls and whisk attachments are grease-free; even a small amount of fat can prevent firm peaks.
- For difficulty releasing from the pan, run a hot wet towel over the outside of the loaf pan for about 30 seconds before inverting it onto a plate.
- If meringue doesn’t brown properly during flambé, use a kitchen torch to carefully caramelize it for about 1-2 minutes while continuously moving the flame across the surface.
Serving Suggestions
Serve with fresh berries or a scoop of light yogurt for contrasting flavors. Consider pairing with a dollop of whipped cream or a small dish of sorbet.
Add to fruit salads or layer in parfaits for a refreshing dessert option. You can also use leftovers to create sundaes topped with extra strawberries and nuts.
Top with a drizzle of chocolate or raspberry sauce for added flair. A sprinkle of crushed nuts or toasted coconut can also enhance the presentation.
Recipe variations
- You can use different ice cream flavors like vanilla or mango to layer your Baked Alaska, adapting the primary filling while maintaining the dessert’s icy texture.
- Add 2 tsp lemon juice and 1/4 cup sugar to macerate other fruits such as raspberries or peaches, providing a similar acidity and sweetness balance as in the original recipe.
- Either store-bought or homemade Swiss meringue can be applied as the topping, ensuring it fully covers the ice cream for stability during freezing and when serving.
- If serving more people, multiply ingredient quantities by doubling or tripling, freezing in larger loaf pans or multiple smaller pans sure to freeze thoroughly before meringue application.
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How to Store?
To keep your Strawberry Desserts Baked Alaska with Meringue fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid direct sunlight to maintain texture and flavor integrity.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. Ensure the meringue stays intact and the ice cream remains firm.
Freezing: Wrap securely in plastic wrap and place inside a freezer container for up to 2 months. Thaw in the refrigerator before serving to preserve layers.
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