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The Ultimate Summer Berry Baked Alaska: A Show-Stopping Dessert

A perfect slice of the Summer Berry Baked Alaska showing the interior layers.

A classic showstopper dessert, this Summer Berry Baked Alaska features layers of vanilla ice cream and raspberry sorbet separated by slices of angel food cake that have been soaked in a homemade blackberry-lemon syrup. The entire dome-shaped cake is frozen solid, then encased in a thick, glossy meringue which is browned either in a hot oven or with a kitchen torch just before serving.

Ingredients

Scale
  • Cake Assembly:
  • 2 cups blackberries
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • Nonstick cooking spray
  • 2 cups (1 pint) vanilla ice cream, softened
  • 4 cups (2 pints) raspberry sorbet, softened
  • One 15-ounce angel food cake, cut into 1/2-inch thick slices
  • Meringue:
  • 4 large egg whites, at room temperature
  • Pinch of cream of tartar
  • 2/3 cup sugar

Instructions

  1. Make the Blackberry Syrup: Simmer the blackberries, sugar, and 1/4 cup of water in a medium saucepan over medium-high heat until the blackberries are soft and saucy, about 5 minutes. Remove from the heat and stir in the lemon juice and zest. Pour into a pie plate and let it cool to room temperature.
  2. Assemble the Cake: Spray a 3.5-quart metal or glass bowl with cooking spray and line it with plastic wrap, leaving a 1-inch overhang.
  3. Spread the softened vanilla ice cream evenly in the bottom of the prepared bowl.
  4. Dip both sides of half the angel food cake slices into the cooled blackberry syrup and arrange them in a flat layer on top of the ice cream, tearing pieces as needed to cover. Pour any remaining sauce over the top.
  5. Spread the softened raspberry sorbet over the angel food cake layer.
  6. Top with the remaining angel food cake slices to create a final flat layer.
  7. Fold the overhanging plastic wrap over the top and press down gently. Freeze until hard, for at least 4 hours or overnight.
  8. Make the Meringue: In a large bowl with an electric mixer, whip the egg whites and cream of tartar at medium-high speed until foamy, about 2 minutes. Increase the speed to high and gradually add the sugar. Continue to whip until the whites hold stiff peaks and the sugar has dissolved, about 5 minutes more.
  9. Finish the Alaska: Invert the frozen ice cream cake onto a parchment-lined baking sheet, removing the bowl and plastic wrap.
  10. Spread the meringue evenly over the entire cake, making it slightly thicker on top. Use the back of a spoon to create decorative swirls and peaks.
  11. Freeze the meringue-covered cake for at least 3 hours or up to 2 days.
  12. Brown the Meringue: Choose one of two methods. Oven Method: Preheat the oven to 500°F and bake for 3-5 minutes until the meringue is browned. Torch Method: Use a small kitchen torch to brown the meringue all over.
  13. Using two large spatulas, transfer the finished Baked Alaska to a serving plate. Slice into wedges and serve immediately.

Notes

  • A 3.5-quart metal or glass bowl is required for molding the cake.
  • If the frozen cake is difficult to unmold, let the bowl stand overturned for about 5 minutes until it slips out.
  • You can brown the meringue using either a 500°F oven or a kitchen torch.
  • Ingredient substitutions are noted as being available.

Nutrition

Find it online: https://cookupjoy.com/summer-berry-baked-alaska/