BAKED ALASKA : An ageold world famous classic dessert


A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of Egg meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown. The egg meringue insulates the ice-cream and stops it melting.


  1. 350 gms sponge cake /fruit cake or pound cake
  2. 125 ml vanilla ice cream
  3. 125 ml strawberry ice cream
  4. 125 ml chocolate ice cream
  5. 125 ml butter scotch ice cream
  6. egg whites (from about 4 eggs)*
  7. 1 cup castor sugar
  8. 100 gms roasted almonds
  9. 50 gms roasted cashew nuts

Equipments required:

  1. Icing spatula
  2. Ice cream scoop
  3. Pastry bag with a medium star tip
  4. A kitchen OTG, OVEN


  1. Clear some room in the freezer to fit 4 dessert plates. Cut the cake into 1/2-inch thick slices.
  2. Cut out four 3-4 inch disks / Squares of sponge and place them on the 4 dessert plates. Place 100 ml aprox. scoop of ice cream in the center of each cake disk and place them in the freezer.
  3. One at a time, remove the ice cream from the freezer and spread the choice of flavours on the sponge slices individually.
  4. The cake covering the ice cream should fit together nicely, creating a dome or a slab shaped structure.
  5. Place them back in the freezer for up to over-night to set this form of home-made cassata.
  6. To make the meringue, whip the egg whites only in a domestic mixer/ blender until foamy, then add the castor sugar, and continue whipping until stiff and glossy. Spread it over the cake domes with an icing spatula, leaving a relatively smooth surface.
  7. Transfer the remaining meringue to your pastry bag. Pipe meringue decoratively on the domes. Heat the OTG / OVEN to 240 degr and bake until lightly browned all over. Return to the freezer for up to 2 HRS until ready to serve.


Aman Tandon
Regional Exec. Chef
The Pride Hotel

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