Baked Alaska with Peppermint Ice Cream and Toasted Meringue (Retro Holiday Showstopper Dessert)

Why you’ll love it

• A true showstopper: golden meringue peaks that wow everyone at the table.
• Made ahead: the whole dessert can wait in the freezer for up to 1 day before browning.
• Festive flavors: chocolate, peppermint and vanilla taste like Christmas in every slice.

Quick facts

Ingredients

For the ice cream dome

• 1 pint (2 cups / 475 ml) peppermint or strawberry ice cream, slightly softened
• 1 quart (4 cups / 950 ml) vanilla bean ice cream, slightly softened

For the chocolate cake base

• 1 cup (125 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (30 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup (120 ml) buttermilk
• 1/4 cup (60 ml) vegetable oil
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) hot brewed coffee or hot water

For the Swiss meringue

• 5 large egg whites (about 5 oz / 150 g), at room temperature
• 1 1/4 cups (250 g) granulated sugar
• 1/4 tsp cream of tartar
• 1/8 tsp kosher salt
• 1 tsp pure vanilla extract

Step-by-step method

1. Line the bowl. Line a 2-quart (2 L) mixing bowl about 8 inches (20 cm) across the top with plastic wrap, leaving plenty hanging over the edges.

2. Layer the ice cream. Spread the softened peppermint ice cream in the bottom of the bowl in an even layer and freeze 30 minutes, until firm. Spread the vanilla ice cream on top, pressing out air pockets and smoothing it flat and level with the rim. Cover with the overhanging plastic and freeze at least 4 hours, until rock-solid.

3. Bake the cake. Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment. In a bowl, whisk the flour, sugar, cocoa, baking soda and salt. Add the buttermilk, oil, egg and vanilla and whisk until smooth, then whisk in the hot coffee; the batter will be thin. Pour it into the pan and bake 22 to 26 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, turn out onto a rack and cool completely.

4. Assemble. Place the cooled cake on a parchment-lined baking sheet or an ovenproof platter. Unwrap the top of the ice cream bowl, turn the dome out onto the cake and peel off the plastic. If the cake extends beyond the ice cream, trim it so only a thin border shows. Freeze at least 1 hour.

5. Make the meringue. In the heatproof bowl of a stand mixer set over a saucepan of barely simmering water (the bowl should not touch the water), whisk the egg whites, sugar, cream of tartar and salt constantly for 4 to 6 minutes, until the sugar dissolves and the mixture reaches 160°F (71°C). Move the bowl to the mixer and beat on high speed 6 to 8 minutes, until stiff, glossy and cooled to room temperature. Beat in the vanilla.

6. Cover with meringue. Working quickly, spread the meringue over the frozen dome, starting at the base, sealing the edges of the cake completely to the parchment and making it at least 3/4 inch (2 cm) thick everywhere. Use the back of a spoon to make swoops and peaks. Return it to the freezer for at least 30 minutes, or up to 1 day.

7. Brown and serve. Heat the oven to 500°F (260°C) with a rack in the lower-middle position. Bake the Baked Alaska 3 to 5 minutes, watching constantly, until the peaks are deep golden brown. Or toast it with a kitchen torch. Transfer it to a platter with two large spatulas and slice right away with a long knife dipped in hot water and wiped dry between cuts.

How to know it is done

The cake base is done when a toothpick comes out clean and the top springs back when lightly pressed. The finished Baked Alaska is ready when the tips and swoops of the meringue are deep golden to toasted brown while the valleys are still pale ivory, and the meringue feels set and dry to the touch. When you slice it, the ice cream inside should still be firm, with clean layers of pink and white on top of the dark chocolate cake.

Tips for the best result

• The ice cream must be frozen rock-solid before the meringue goes on; this is the secret to success.
• Seal the meringue all the way down to the parchment with no gaps; it insulates the ice cream from the oven heat.
• Use a very clean, grease-free bowl and whisk for the egg whites so the meringue whips up high.
• Stay by the oven. At 500°F the meringue can go from golden to burned in less than a minute.
• Dip your knife in hot water between slices for neat wedges.

Variations and substitutions

• Classic flavors: use chocolate, vanilla and strawberry ice cream, Neapolitan style.
• Coffee and chocolate: fill the dome with coffee ice cream and chocolate ice cream.
• Quick base: use a store-bought pound cake, sliced 3/4 inch (2 cm) thick, or a baked brownie round instead of the chocolate cake.
• Individual mini Alaskas: top 3-inch (8 cm) rounds of cake or large cookies with a scoop of ice cream, freeze, cover with meringue and brown 2 to 3 minutes.
• Flambé: at the table, warm 1/4 cup (60 ml) dark rum, carefully ignite it and pour it over the browned meringue. Keep everything away from anything flammable.
• Gluten-free: use a 1:1 gluten-free baking flour with xanthan gum in the cake.

Make ahead

This dessert is designed to be made ahead. Freeze the ice cream dome up to 3 days ahead and bake the cake up to 2 days ahead, wrapped and kept at room temperature or frozen. You can assemble the whole dessert, including the meringue coating, up to 1 day ahead and keep it in the freezer uncovered (or loosely tented once the meringue is frozen hard). Brown it in the oven just before serving.

Storage and reheating

Wrap leftover slices well in plastic wrap and freeze them in an airtight container for up to 1 week. The meringue will soften and lose a little of its crust, but it is still delicious. Serve leftovers straight from the freezer after 5 minutes at room temperature. Do not reheat; you can re-toast the meringue lightly with a kitchen torch if you like.