Nigella Baked Alaska

Imagine a dessert that’s having a full-blown identity crisis — hot on the outside, freezing cold on the inside, sweet, crunchy, soft, and creamy all at once. That, my dear friends, is Baked Alaska. And this Nigella Baked Alaska recipe? Well, it’s like your favourite dinner guest: dramatic, a bit of a show-off, but deep down? Actually quite easy to get along with.

We’re talking a base of sponge cake, a dome of dreamy ice cream, and a glorious cloud of golden meringue. And don’t worry — despite the posh name and flashy appearance, it won’t demand a Michelin star kitchen. Nigella’s take is charmingly doable, with a twist of lemon zest and the rogue option of cornflakes for crunch. You heard me. Cornflakes. Let’s get into it, shall we?

Ingredients List

• 1 sponge cake — Homemade or store-bought. I won’t judge. But make sure it’s sturdy.
• 1 litre of ice cream — Go wild: vanilla, raspberry ripple, salted caramel… I once used pistachio. Regrets? None.
• 4 large egg whites — The fluff-makers.
• 200g sugar — Caster sugar works best. It dissolves quickly and makes glossy meringue.
• 50g cornflakes (optional) — For a cheeky crunch on top. Fun, a bit weird, but it works.
• Zest of 1 lemon (optional) — Adds brightness. I sometimes skip it. Depends on my mood.

How to Make It (Instructions)

1. Set the stage with cake.
   Slice your sponge cake into two flat rounds. Place one piece snugly into the base of a round baking dish. It’s your foundation — make it even.
2. Add the ice cream layer.
   Let the ice cream sit out for 5–10 minutes. Spread it over the sponge with a spatula. I like to mound it slightly in the centre for drama. Freeze for 2 hours, or until rock-solid.
3. Whip up the meringue.
   In a very clean bowl (grease kills meringue vibes), beat the egg whites until they hit soft peaks. Then gradually add sugar — bit by bit — until it’s thick, glossy, and holds stiff peaks. If you can turn the bowl upside down without a disaster, you’re golden.
4. Preheat the oven to 220°C (425°F).
   Yes, that’s hot. Don’t panic — we’re flash-baking.
5. Blanket your Alaska.
   Take the frozen cake-and-ice-cream combo out. Work fast. Smother the whole thing with meringue, making sure to seal all the way down to the base. No gaps, or you’ll get a sad ice cream puddle.
6. Bake the beauty.
   Slide it into the oven for 10–15 minutes. Don’t walk away — watch that meringue go golden and glorious. Peaks and swirls will brown first. That’s the goal.
7. Serve immediately.
   Let it sit for 2–3 minutes. Then slice with a sharp knife dipped in hot water. Wipe between cuts. Bask in the applause.

I once served this and forgot to pre-slice the sponge base. Ended up sawing through it like a lumberjack. Learn from my pain.

Common Mistakes

Why did my ice cream melt?
Your meringue wasn’t sealed all the way around. The heat got in. Next time, tuck it in properly like a baby in a blanket.

Why is my meringue weeping?
You either overbeat the whites or baked it too long. Keep it short and hot, just like a great espresso shot.

Why is the cake soggy?
Too much melted ice cream before refreezing. Spread it fast, smooth it evenly, and freeze until fully solid.

Can I use whipped cream instead of meringue?
Absolutely not. Meringue is your thermal shield. Whipped cream will melt and cry in the oven.

Storage and Reheating Tips

To Store:
Freeze it in a tightly sealed container for up to 2 weeks. But once baked, it’s best eaten fresh. Baked Alaska doesn’t do leftovers well. It’s a diva.

To Reheat:
Don’t. Seriously. Just eat it cold the next day or make a Baked Alaska Sundae (chunks of the leftovers layered with fresh fruit and sauce — trust me).

What to Serve With It

• Raspberry coulis — That tartness? It’s everything.
• Warm dark chocolate sauce — For extra decadence.
• Fresh berries and mint — Makes it feel like a restaurant dessert (even if you’re in slippers).

FREQUENTLY ASKED QUESTIONS

Can I use frozen yogurt instead of ice cream?
Yes, but it’ll be softer. Work quickly and expect a gentler texture.

What kind of cake base works best?
Sponge or pound cake — something firm. Avoid airy cakes that can go soggy.

Can I make this ahead of time?
Yes! Assemble and freeze up to 2 days in advance. Just bake it right before serving.

Is it safe to eat meringue that’s only baked briefly?
Yes — the high oven heat cooks the outer layer thoroughly. For extra peace of mind, you can use pasteurized egg whites.

Try More Nigella Recipes:

• Nigella Lemon And Ginger Cheesecake
• Nigella Pavlova Recipe
• Nigella Lawson Sticky Toffee Pudding

Nutrition Facts

Amount Per Serving

• Calories: 222 kcal
• Fat: 6g
• Saturated Fat: 2.2g
• Carbohydrate: 39.2g
• Sugars: 35.8g
• Protein: 2.9g
• Salt: 0.2g
• Fiber: 0.4g