If you’re searching for the Mark Beahm Baked Alaska recipe, you’re in the right place. This iconic dessert looks dramatic, tastes luxurious, and—thanks to Mark Beahm’s practical baking approach—is surprisingly achievable at home. In this guide, I’ll walk you through a human-friendly, step-by-step baked Alaska recipe that works perfectly for American kitchens and ranks well for Google Discover.
Whether you’re planning a holiday dinner, birthday celebration, or just want to impress guests, this classic baked Alaska with meringue is a guaranteed crowd-pleaser.
What Is Baked Alaska?
Baked Alaska is a layered dessert made with:
- Sponge cake or pound cake (base)
- Ice cream (center)
- Toasted meringue (outer shell)
The magic? The meringue insulates the ice cream, allowing you to bake or torch the outside without melting the inside.
Why People Love the Mark Beahm Baked Alaska Recipe
This recipe style is popular in the USA because it’s:
- Beginner-friendly but professional looking
- Uses simple pantry ingredients
- Designed for make-ahead convenience
- Perfect for torching or quick oven baking
It’s the kind of recipe that looks restaurant-level but feels totally doable at home.
Ingredients (USA-Style Measurements) – Mark Beahm Baked Alaska recipe
Cake Base
- 1 round sponge cake or pound cake (8–9 inch)
- Optional: vanilla syrup or simple syrup for moisture
Ice Cream Layer
- 1½ quarts vanilla ice cream
(or chocolate, strawberry, or Neapolitan)
Swiss-Style Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
Ingredients Table – Mark Beahm Baked Alaska Recipe
| Section | Ingredient | Quantity (US) |
|---|---|---|
| Cake Base | Sponge cake or pound cake | 1 round (8–9 inch) |
| Simple syrup (optional) | 2–3 tbsp | |
| Ice Cream Layer | Vanilla ice cream (or any flavor) | 1½ quarts |
| Swiss Meringue | Egg whites (large, room temp) | 4 |
| Granulated sugar | 1 cup | |
| Cream of tartar | ¼ tsp | |
| Vanilla extract | 1 tsp | |
| Salt | 1 pinch |
Step-by-Step: Mark Beahm–Style Baked Alaska Recipe
1. Prepare the Ice Cream Dome
Line a heat-safe bowl with plastic wrap. Soften the ice cream slightly, press it into the bowl, smooth the top, cover, and freeze for at least 4 hours or overnight.
2. Ready the Cake Base
Trim the cake so it’s flat and matches the ice-cream dome size. Lightly brush with syrup if desired.
3. Make the Meringue
Whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar dissolves (about 160°F). Transfer to a mixer and beat until stiff, glossy peaks form. Add vanilla.
4. Assemble the Baked Alaska
Unmold the frozen ice cream onto the cake. Quickly cover everything with meringue, sealing all edges completely—no gaps!
5. Torch or Bake
- Torch method (recommended): Brown the meringue evenly.
- Oven method: Bake at 475°F (245°C) for 3–5 minutes until golden.
6. Serve Immediately
Slice with a warm knife and enjoy the dramatic reveal.
Pro Tips for Perfect Results
- Freeze everything well—cold is your best friend
- Seal the meringue fully to protect the ice cream
- Swiss meringue is more stable than French meringue
- A kitchen torch gives the best control and color
Flavor Variations Americans Love
- Chocolate cake + vanilla ice cream
- Brownie base + mint chocolate chip
- Lemon sponge + raspberry sorbet
- Coffee ice cream + chocolate cake
Frequently Asked Questions(FAQs)
Is baked Alaska hard to make at home?
Not at all. With proper freezing and stable meringue, it’s very beginner-friendly.
Can I make baked Alaska in advance?
Yes. Assemble and freeze it fully, then torch just before serving.
Does baked Alaska melt in the oven?
No—when sealed properly with meringue, the ice cream stays frozen.
What ice cream works best?
Vanilla is classic, but any firm, premium ice cream works well.
Is this the classic American baked Alaska recipe?
Yes, this follows the traditional USA method popularized by modern bakers like Mark Beahm.
Mark Beahm Baked Alaska Recipe
Ingredients
Equipment
Method
- Prepare the Ice Cream Dome:- Line a bowl with plastic wrap. Press softened ice cream into the bowl, smooth the top, cover, and freeze for at least 4 hours or overnight.
- Prepare the Cake Base:- Trim the cake to fit the ice cream dome. Brush lightly with simple syrup if desired and place on a freezer-safe plate.
- Make the Swiss Meringue:- Whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves (about 160°F). Transfer to a mixer and beat until stiff, glossy peaks form. Add vanilla and salt.
- Assemble the Baked Alaska:- Unmold frozen ice cream onto the cake. Quickly cover completely with meringue, sealing all edges.
- Torch or Bake:- Brown the meringue using a kitchen torch, or bake at 475°F for 3–5 minutes until golden.
- Serve Immediately:- Slice with a warm knife and serve right away for the perfect contrast of hot meringue and frozen ice cream.
Video
Notes
Mark Beahm Baked Alaska Recipe
- Swiss meringue is strongly recommended for this recipe because it is more stable, glossy, and provides better insulation for the ice cream.
- Make sure the ice cream dome is completely frozen before assembly to prevent melting during torching or baking.
- When spreading the meringue, seal all edges fully so no ice cream is exposed—this is key to a successful baked Alaska.
- A kitchen torch gives the best control and even browning, but a very hot oven (475°F) works well if a torch is not available.
- This baked Alaska can be fully assembled and frozen up to 24 hours in advance; toast the meringue just before serving.
- For clean slices, warm a sharp knife under hot water, wipe dry, and cut gently.
- Classic vanilla ice cream works best, but chocolate, coffee, or strawberry ice cream are great variations.
- Serve immediately after browning for the best contrast of warm meringue and frozen ice cream.
Final Thoughts
This Mark Beahm Baked Alaska recipe proves that show-stopping desserts don’t need to be complicated. With simple ingredients, smart technique, and a little confidence, you can create a dessert that looks spectacular and tastes unforgettable.
Content information Source:- https://www.simplyrecipes.com/showstopper-holiday-desserts-recipes-8721867
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