Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) pound cake, sliced 1 inch thick into a 7–8 inch round
- 1.5 qt (6 cups) ice cream, any flavor(s)
- 6 large egg whites (about 180 g)
- 1 cup (200 g) granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- Pinch fine sea salt
- Optional: 1 cup fresh raspberries and a few mint leaves
Do This
- 1. Line a 1.5–2 qt bowl with plastic wrap; pack in softened ice cream, smooth, cover, and freeze solid, 4 hours.
- 2. Trim pound cake into a neat 7–8 inch circle; chill on a parchment-lined baking sheet, 15 minutes.
- 3. Make Swiss meringue: whisk egg whites, sugar, cream of tartar, and salt over simmering water to 160°F, then whip to stiff glossy peaks; beat in vanilla.
- 4. Unmold ice cream dome onto cake base. Immediately cover completely with meringue, sealing it to the cake all around.
- 5. Brown: torch the meringue until deeply golden, 1–2 minutes, or broil on High/500°F until browned, 2–3 minutes, rotating as needed.
- 6. Rest 2 minutes, slice with a warm knife, garnish with raspberries and mint, and serve at once.
Why You’ll Love This Recipe
- It looks dramatic but uses simple supermarket staples: pound cake, ice cream, and egg whites.
- Swiss meringue is safe and ultra-stable, so your peaks stay glossy and tall.
- Fast finish: a quick torch or broil toasts the outside while the center stays frozen.
- Make-ahead friendly: build the ice cream dome days in advance for stress-free entertaining.
Grocery List
- Produce: Fresh raspberries; fresh mint (both optional for garnish).
- Dairy: Ice cream (1.5 quarts, your favorite flavors); 6 large eggs (for the whites).
- Pantry: Pound cake (12 oz loaf); granulated sugar; vanilla extract; cream of tartar; fine sea salt; plastic wrap and parchment paper.
Full Ingredients
Pound Cake Base
- 12 oz (340 g) pound cake, sliced 1 inch thick and trimmed into a 7–8 inch round (store-bought is perfect)
- Optional: 1 tablespoon orange liqueur or simple syrup for lightly brushing the cake
Ice Cream Dome
- 1.5 quarts (6 cups) ice cream, softened just until scoopable; use one flavor or a mix (vanilla bean with strawberry ripple is classic)
Swiss Meringue
- 6 large egg whites (about 180 g), room temperature
- 1 cup (200 g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch fine sea salt
Optional Garnishes
- 1 cup fresh raspberries
- Small sprigs of fresh mint
Step-by-Step Instructions
Step 1: Prepare the pound cake base
Line a rimmed baking sheet with parchment and place it in the freezer to chill. Slice the pound cake 1 inch thick. Cut or trim into a neat 7–8 inch circle (use a cake pan as a guide). Set the circle on the chilled baking sheet and freeze for 15 minutes to firm. If using, lightly brush the top with orange liqueur or simple syrup; return to the freezer while you shape the ice cream.
Step 2: Build the ice cream dome and freeze solid
Line a 1.5–2 quart bowl (7–8 inches across) with plastic wrap, leaving generous overhang. Let the ice cream sit at room temperature for 5–10 minutes until just scoopable. Pack the ice cream into the lined bowl, pressing to eliminate air pockets and smoothing the surface flat. Cover with the overhanging plastic. Freeze until rock solid, at least 4 hours or overnight.
Step 3: Make safe, glossy Swiss meringue
Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a completely clean, grease-free metal bowl (or the bowl of a stand mixer), whisk together the egg whites, sugar, cream of tartar, and salt. Set the bowl over the simmering water (do not let it touch the water) and whisk constantly until the mixture reaches 160°F and the sugar is fully dissolved, 3–5 minutes. Transfer the bowl to a mixer fitted with the whisk. Whip on medium-high until thick, glossy, and holds stiff peaks, 5–7 minutes. Beat in the vanilla.
Step 4: Unmold and cloak with meringue
Working quickly, invert the ice cream bowl onto the frozen pound cake base and peel away the plastic wrap. Immediately spread a thick coat of meringue over the dome and down the sides, making sure to seal the meringue completely to the cake all the way around so no ice cream shows. Use an offset spatula or the back of a spoon to create swoops and peaks 1/2–3/4 inch thick. If your kitchen is warm, freeze the assembled Alaska for 10–15 minutes to firm up before browning.
Step 5: Toast the meringue (torch or broiler)
For a torch: Hold a kitchen torch 6–8 inches from the surface and pass the flame in sweeping motions until the meringue is evenly caramelized with golden-brown tips, 1–2 minutes total.
For the oven: Position a rack 8 inches from the broiler element and preheat the broiler on High (or set the oven to 500°F). Place the Alaska on the chilled baking sheet and broil until evenly browned, 2–3 minutes, rotating the pan as needed. Watch constantly—the color changes fast.
Step 6: Rest briefly, then slice cleanly
Let the baked Alaska stand for 2 minutes so the outer meringue sets. Warm a large, sharp knife under hot water, wipe dry, and cut into wedges. Wipe and re-warm the knife between cuts for tidy slices that reveal the ice cream dome and pound cake base.
Step 7: Garnish and serve
Transfer slices to chilled plates. Garnish with fresh raspberries and mint, if using. Serve immediately while the center is still firm and frosty.
Pro Tips
- Use a thermometer: Heating the whites to 160°F ensures food safety and dissolves sugar for a silky, stable meringue.
- Keep it cold: Chill the baking sheet and work quickly so the ice cream stays frozen while you apply the meringue.
- Seal the edges: Make sure the meringue meets the baking sheet all around—this insulation prevents melting under the broiler.
- Thickness matters: Aim for a 1/2–3/4 inch meringue blanket. Too thin and it can melt; too thick and it takes longer to brown.
- Warm, dry knife: Dip in hot water and wipe between cuts for picture-perfect slices.
Variations
- Mini Baked Alaskas: Build individual domes using a muffin tin or small bowls; brown 1–2 minutes under the broiler.
- S’mores Alaska: Use chocolate ice cream and swap the pound cake for a graham cracker crust round; finish with extra-deep toasting.
- Tropical Twist: Coconut ice cream over a toasted coconut pound cake; garnish with toasted coconut flakes and pineapple.
Storage & Make-Ahead
Make the ice cream dome up to 1 week ahead; keep double-wrapped in plastic in the bowl. You can fully assemble the Alaska with meringue, then freeze uncovered until firm (about 30 minutes) and wrap loosely with plastic; hold up to 24 hours. Brown straight from the freezer. Leftover slices can be wrapped and frozen up to 3 days; for best texture, let sit at room temperature 5 minutes before serving.
Nutrition (per serving)
Approximately 670 calories; 28 g fat (17 g saturated); 88 g carbohydrates; 65 g sugars; 8 g protein; 230 mg sodium. Values will vary based on ice cream and pound cake used.
