Ingredients:

  • 1 quart High-quality Ice Cream (Vanilla)
  • 1 quart High-quality Ice Cream (Raspberry or Strawberry)
  • 1 (8-inch round) Thin Sponge Cake or Brownie Sheet
  • 2 Tbsp Dark Rum or Brandy (Optional)
  • 1 cup + 2 Tbsp Granulated Sugar
  • 1/4 cup Water
  • 5 Large Egg Whites (Room temperature)
  • 1/4 tsp Cream of Tartar
  • 1 tsp Vanilla Extract

Instructions:

  1. Line the 8-cup metal dome or pudding basin with plastic wrap, ensuring plenty of overlap to assist in unmoulding.
  2. Slightly soften the ice creams. Spread the vanilla ice cream evenly across the bottom and up the sides of the lined dome, creating a deep hollow in the center. Freeze for 30 minutes until solid.
  3. Fill the hollow with the raspberry ice cream. Trim the sponge cake round so it fits neatly atop the filled ice cream dome. Lightly soak the cake base with rum or brandy, if using.
  4. Place the cake layer on top, pressing gently to seal the ice cream. Cover tightly and freeze for at least 4 hours, or preferably overnight, until rock hard.
  5. Prepare the syrup: Combine 1 cup of sugar and the water in a saucepan. Heat until sugar dissolves, then boil without stirring. Insert a candy thermometer.
  6. Prepare the meringue: Place room-temperature egg whites and cream of tartar in a stand mixer bowl. Once the syrup reaches 225°F (107°C), start whipping the whites on medium-high speed until they form soft peaks. Slowly add the remaining 2 Tbsp of sugar.
  7. Continue heating the syrup until it reaches 240°F (115°C)—the soft-ball stage. Immediately remove from heat. With the mixer running on low, slowly and carefully drizzle the hot sugar syrup down the side of the bowl.
  8. Increase the speed to high and whip until the meringue is glossy, firm, and the outside of the bowl feels cool (about 8–10 minutes). Mix in the vanilla extract.
  9. Assembly: Quickly invert the frozen core onto a parchment-lined oven tray or heatproof serving plate. Remove the dome and peel off the plastic wrap.
  10. Working rapidly, use an offset spatula or piping bag to completely cover the ice cream dome and cake base with a thick layer (at least 1 inch / 2.5 cm) of Italian meringue, ensuring the base is sealed to the plate.
  11. Flash Browning: Toast the meringue peaks quickly using a kitchen blow torch until golden brown, or bake in a preheated 500°F (260°C) oven for 3–5 minutes, watching constantly. Serve the Baked Alaska immediately.