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Sliced baked Alaska dessert

Mark Beahm Baked Alaska Recipe

A classic American dessert made with sponge cake, creamy ice cream, and fluffy Swiss meringue. This Mark Beahm–style Baked Alaska is elegant, no-fail, and perfect for celebrations.
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Prep Time 25 minutes
Cook Time 5 minutes
4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

Cake Base
  • 1 round sponge cake or pound cake (8–9 inch)
  • 2-3 tbsp simple syrup (optional)
Ice Cream Layer
  • 1½ quarts vanilla ice cream (or preferred flavor)
Swiss Meringue
  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowls (heatproof + regular)
  • Saucepan (for double boiler)
  • Electric hand mixer or stand mixer
  • Rubber Spatula
  • Measuring cups and measuring spoons
  • Heat-safe bowl (for shaping ice cream)
  • Plastic wrap
  • Freezer-safe plate or baking tray
  • Offset spatula or spoon (for spreading meringue)
  • Kitchen torch or Oven with broiler function
  • Sharp knife (for slicing)
  • Clean kitchen towel or paper towels

Method
 

  1. 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.
    Preparing ice cream dome for baked Alaska
  2. 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.
    Preparing cake base for baked Alaska
  3. 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.
    Making Swiss meringue for baked Alaska
  4. Assemble the Baked Alaska:- Unmold frozen ice cream onto the cake. Quickly cover completely with meringue, sealing all edges.
    Assembling baked Alaska with meringue
  5. Torch or Bake:- Brown the meringue using a kitchen torch, or bake at 475°F for 3–5 minutes until golden.
    Mark Beahm baked Alaska recipe with golden toasted meringue
  6. Serve Immediately:- Slice with a warm knife and serve right away for the perfect contrast of hot meringue and frozen ice cream.
    Sliced baked Alaska dessert

Video

Notes

Sliced baked Alaska dessert
Classic baked Alaska with hot meringue and frozen center

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.
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