How to Make Baked Alaska

This baked alaska is made with red velvet cake, cream cheese ice cream, and swiss meringue. It is important to let the ice cream freeze before cutting and serving.

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How to Make Baked Alaska Recipe
36 Steps
Ingredients
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1
Gather and measure ingredients for the ice cream.

Gather and measure ingredients for the ice cream.

2
Gather and measure ingredients for the cake

Gather and measure ingredients for the cake

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3
Gather and measure ingredients for meringue

Gather and measure ingredients for meringue

4
Chill mixing bowl and wire whisk attachment 2-3 hours

Chill mixing bowl and wire whisk attachment 2-3 hours

5
Beat the cream cheese in the chilled bowl at medium speed until soft and smooth.

Beat the cream cheese in the chilled bowl at medium speed until soft and smooth.

6
Gradually add the sugar to the cream cheese 1/4 cup at a time beating well after each addition.

Gradually add the sugar to the cream cheese 1/4 cup at a time beating well after each addition.

7
Add the sour cream.

Add the sour cream.

8
Add the cream.

Add the cream.

9
Beat until the cream and sour cream are mixed in.

Beat until the cream and sour cream are mixed in.

10
Add the vanilla, lemon juice, and lemon zest and beat until just thick and smooth.

Add the vanilla, lemon juice, and lemon zest and beat until just thick and smooth.

11
Cover and refrigerate ice cream mixture until very cold (about 2-3 hours)

Cover and refrigerate ice cream mixture until very cold (about 2-3 hours)

12
Wash and re-chill the mixing bowl and wire whisk until ready to use.

Wash and re-chill the mixing bowl and wire whisk until ready to use.

13
Place the bowl of the ice cream maker in the freezer until chilled.

Place the bowl of the ice cream maker in the freezer until chilled.

14
Using the chilled beaters and gradually increasing the speed from low to medium, beat the mixture until creamy. (About 2 minutes)

Using the chilled beaters and gradually increasing the speed from low to medium, beat the mixture until creamy. (About 2 minutes)

15
Assemble the ice cream maker according to its directions and start it. Slowly pour the ice cream mixture into the maker, and mix until desired thickness.

Assemble the ice cream maker according to its directions and start it. Slowly pour the ice cream mixture into the maker, and mix until desired thickness.

16
Place ice cream in freezer until ready to use.

Place ice cream in freezer until ready to use.

17
Preheat the oven to 350 degrees for the cake.

Preheat the oven to 350 degrees for the cake.

18
Grease the bundt pan with oil spray or shortening.

Grease the bundt pan with oil spray or shortening.

19
Mix all cake ingredients until moistened (about 30 seconds)

Mix all cake ingredients until moistened (about 30 seconds)

20
Pour the cake batter into the bundt pan and spread it out evenly.

Pour the cake batter into the bundt pan and spread it out evenly.

21
Place the bunt cake into the preheated oven for 30-35 minutes.

Place the bunt cake into the preheated oven for 30-35 minutes.

22
Remove cake from the oven and let cool.

Remove cake from the oven and let cool.

23
Remove cake from pan once it is completely cool, and set it on a serving platter. Fill the center of the cake with the ice cream. Make sure to pack it down so there are no holes.

Remove cake from pan once it is completely cool, and set it on a serving platter. Fill the center of the cake with the ice cream. Make sure to pack it down so there are no holes.

24
Place the Alaska in the freezer until the meringue is finished.

Place the Alaska in the freezer until the meringue is finished.

25
Heat water in a saucepan until simmering.

Heat water in a saucepan until simmering.

26
Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.

Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.

27
Set the bowl over a pan of simmering water, and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F (about 6-8 minutes)

Set the bowl over a pan of simmering water, and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F (about 6-8 minutes)

28
Wash the raspberries for garnish.

Wash the raspberries for garnish.

29
Remove from heat and beat the mixture oh high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, after about 3 minutes.

Remove from heat and beat the mixture oh high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, after about 3 minutes.

30
Add vanilla once its holding stiff peaks, about 5 minutes, and beat to incorporate.

Add vanilla once its holding stiff peaks, about 5 minutes, and beat to incorporate.

31
Remove the Baked Alaska from the freezer and cover the cake with a thick coating of meringue, swirling and spiking as you like.

Remove the Baked Alaska from the freezer and cover the cake with a thick coating of meringue, swirling and spiking as you like.

32
Torch the meringue until desired brownness.

Torch the meringue until desired brownness.

33
Add raspberries for garnish.

Add raspberries for garnish.

34
Add raspberry drizzle for garnish.

Add raspberry drizzle for garnish.

35
Clean the edges of the plate and serve. Store in freezer if not serving immediately.

Clean the edges of the plate and serve. Store in freezer if not serving immediately.

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