Baked Alaska

by Barry Lewis

Prep time
5 mins
Cook time
5 mins


6 egg whites
2tsp cream of tartar
170g caster sugar (3/4 cup)
1 tub of ice cream
1 large cookie

Ah Baked Alaska, what can I say about this?! Well it for me has always been a bit of a test to try but I think I have found a way that is both quick, easy & most of all gorgeous using your favourite ice cream!

We will start by making the meringue, I have added lots of helpful tips to the video but it is important here to start with room temperature egg whites. Whip up the egg whites in a bowl with the cream of tartar (which helps to stiffen them), keep going until white in colour, light and foamy. Gradually keep whisking and add the sugar in, do this in batches to not knock the air out of the meringue. Keep whisking until the sugar is dissolved in and the meringue is glossy and stiffened fully.

Now here we build it, place a large cookie down and sit your ice cream on top. This is the whole ice cream straight from its casing sat on top like a sandcastle. I found this useful to do ahead of time then keep the ice cream on a plate.

Immediately begin to coat all of the ice cream with the meringue mixture ensuring you also coat the cookie base too. You can then style it to your liking and use kitchen towel to wipe away any excess. You can now freeze this dessert until you want to use it or proceed to toast the meringue.

If you are baking the baked alaska place it in a pre-heated oven at it’s hottest temperature it will not take long at all to catch but at the same time it will also eventually melt so 30 seconds to a minute should hopefully do it. Alternatively like I did you can use a chef blow torch and flambe the baked alaska all over. You can again but this in the freezer at this stage to keep until ready to serve.

But of course you can just eat immediately like I did, wow so good, so easy, a great make ahead of time dessert perfect for a party. Just don’t be left alone with it!