Let’s be honest — Baked Alaska sounds like something you’d order at a 1970s dinner party, wearing flares and pouring Babycham. And yet here we are, decades later, still absolutely enchanted by this show-off of a dessert. Why? Because it’s a genius paradox: ice cream baked in the oven. Madness. Delicious, sweet-toothed madness.
Mary Berry’s take on this retro classic is both elegant and indulgent — a cloud of toasted meringue, soft vanilla sponge, a slick of cherry jam, and that glorious dome of homemade ice cream. It’s the kind of thing you serve when you want your guests to gasp, just a little. And if you’re thinking “that sounds too hard for me,” stop right there. I promise, with a little patience and a bit of oven bravery, you absolutely can do this.
Ingredients List
For the Vanilla Ice Cream:
- 300ml double cream — for richness and that silky-smooth texture.
- 300ml milk — balances the cream out.
- 100g caster sugar — sweet, but not cloying.
- 1 vanilla pod — slice it open, scrape out the seeds, and revel in the aroma.
- 3 egg yolks — save the whites for meringue!
For the Meringue:
- 3 egg whites — the fluff factor.
- 175g caster sugar — makes the meringue glossy and stiff.
Base and Filling:
1 flan case (optional) — trimmed for tidiness if you’re going full Mary Berry presentation mode.
1 x 20cm disc fatless sponge — homemade or store-bought, no one’s judging.
Cherry jam — adds a sharp, fruity hit that cuts through all the sweet.
How to Make It
1. Make the Ice Cream (yes, from scratch — you’re fabulous):
- Warm milk and cream in a saucepan with the vanilla seeds and pod until nearly boiling.
- Take it off the heat and let it sit for an hour (go make a cuppa).
- Whisk the egg yolks and sugar until pale and creamy.
- Slowly whisk in a bit of the hot milk to temper, then add the lot back into the pan.
- Gently cook on low, stirring constantly, until thick enough to coat the back of a spoon. Don’t let it boil.
- Chill it thoroughly in the fridge, then churn in your ice cream maker until firm.
- Freeze until solid.
2. Make the Meringue:
- Whip your egg whites until stiff.
- Gradually add sugar, beating until you have glossy, marshmallow-like peaks.
3. Assemble the Baked Alaska:
- Spread cherry jam over the sponge base.
- Top with a scoop-able mountain of vanilla ice cream, smoothing it out.
- Cover everything in swirls of meringue, sealing every bit of ice cream. Go artistic here — peaks, waves, whatever your vibe.
- Freeze again for at least a day until rock solid. It’s the only way.
4. Bake (and gasp):
- Preheat oven to 200°C (180°C fan).
- Bake the Alaska for 8 minutes, or until the meringue is golden and crisp.
This is the moment of magic. It goes in cold, and comes out bronzed and billowy — and the ice cream? Still frozen. Science is delicious.
Common Mistakes
Why is my ice cream melting in the oven?
You didn’t freeze it long enough, or your meringue wasn’t sealed tight. The meringue should be a thick blanket, no gaps.
Why is my meringue weeping?
Overbeaten egg whites or too much sugar too fast. Whip until soft peaks, then slowly add sugar.
Can I skip making ice cream from scratch?
Absolutely. Use good-quality store-bought vanilla if you’re short on time (or patience).
Why is my Alaska collapsing?
It needs to be very cold before baking — at least overnight in the freezer. Don’t rush it.
Storage and Reheating Tips
Fridge: Not ideal — the ice cream will melt. Only if you’re eating leftovers within a few hours.
Freezer: Wrap it well and freeze for up to 1 week. Any longer and the meringue starts to lose its texture.
To reheat:
- Oven: 180°C for 5 minutes to re-toast the meringue.
- Microwave: Only if you want a melty mess (I don’t recommend it). Better to eat cold than risk it.
What to Serve With It
- Fresh raspberries or strawberries — for brightness.
- A drizzle of dark chocolate sauce — because why not?
- Strong coffee or espresso — cuts through the sweetness perfectly.
- Champagne — if you’re feeling proper fabulous.
FREQUENTLY ASKED QUESTIONS
Why doesn’t the ice cream melt in the oven?
The meringue acts as insulation. It’s basically a fluffy, sugary duvet for your frozen custard.
What’s the difference between Baked Alaska and Bombe Alaska?
Bombe Alaska is often flambéed tableside with rum — very theatrical. Baked Alaska gets its golden top from the oven or a blowtorch.
Can I use other ice cream flavours?
Yes! Raspberry ripple, chocolate, or pistachio all work brilliantly. Just keep the rest simple.
Can I make this in advance?
Yes — assemble and freeze it a day or two ahead, then bake just before serving.
Try More Mary Berry Recipes:
Nutrition Facts
- Calories 254
- Total Fat 9.94g
- Saturated Fat 4.441g
- Cholesterol59mg
- Sodium139mg
- Potassium148mg
- Total Carbohydrate37.33g
- Dietary Fiber0.5g
- Sugars 29.44g
- Protein 5.05g
Mary Berry Baked Alaska
Description
A show-stopping dessert of sponge cake, cherry jam, vanilla ice cream, and golden meringue — crisp outside, cool and creamy within, and perfect for impressing guests.
Ingredients
For the vanilla ice cream:
For the meringue:
Instructions
- Heat milk and cream with vanilla pod until nearly boiling. Let sit 1 hour.
- Whisk yolks and sugar until pale. Temper with warm milk mixture.
- Cook gently until custard thickens. Chill, churn, and freeze.
- Whip egg whites to stiff peaks. Slowly add sugar to make glossy meringue.
- Spread jam on sponge. Add ice cream on top. Cover with meringue, seal edges.
Freeze overnight. - Bake at 200°C for 8 minutes until golden. Serve immediately.