How to Make Baked Alaska

by Brigid Cultra

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.


  • 8 Ounces Cream cheese (ice cream)
  • 200 Grams Sugar (ice cream)
  • 226 Grams Sour cream (ice cream)
  • 240 Grams Heavy cream (ice cream)
  • 44 Grams Fresh lemon juice (ice cream)
  • 2 Grams Finely grated lemon zest (ice cream)
  • 2 Grams Vanilla extract (ice cream)
  • 7 Egg whites (meringue)
  • 350 Grams Granulated sugar (meringue)
  • ½ Grams Cream of tartar (meringue)
  • ½ Grams Vanilla extract (meringue)
  • 1 Red velvet cake mix (cake)
  • 3 Eggs (cake)
  • 66 Grams Vegetable oil (cake)
  • 236 Grams Water (cake)
  • ½ Pints Raspberries (garnish)
  • Instructions

    Step 1

    Gather and measure ingredients for the ice cream.

    Step 2

    Gather and measure ingredients for the cake

    Step 3

    Gather and measure ingredients for meringue

    Step 4

    Chill mixing bowl and wire whisk attachment 2-3 hours

    Step 5

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

    Step 6

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

    Step 7

    Add the sour cream.

    Step 8

    Add the cream.

    Step 9

    Beat until the cream and sour cream are mixed in.

    Step 10

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

    Step 11

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

    Step 12

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

    Step 13

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

    Step 14

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

    Step 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.

    Step 16

    Place ice cream in freezer until ready to use.

    Step 17

    Preheat the oven to 350 degrees for the cake.

    Step 18

    Grease the bundt pan with oil spray or shortening.

    Step 19

    Mix all cake ingredients until moistened (about 30 seconds)

    Step 20

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

    Step 21

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

    Step 22

    Remove cake from the oven and let cool.

    Step 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.

    Step 24

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

    Step 25

    Heat water in a saucepan until simmering.

    Step 26

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

    Step 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)

    Step 28

    Wash the raspberries for garnish.

    Step 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.

    Step 30

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

    Step 31

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

    Step 32

    Torch the meringue until desired brownness.

    Step 33

    Add raspberries for garnish.

    Step 34

    Add raspberry drizzle for garnish.

    Step 35

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

    Step 36