Mary Berry’s Baked Alaska is a stunning dessert that combines layers of soft sponge cake, creamy ice cream, and fluffy meringue, baked to golden perfection. This dessert is perfect for impressing your guests at a dinner party, showcasing a balance of textures and flavors that will leave everyone amazed.
What is Mary Berry Baked Alaska?
Mary Berry’s Baked Alaska is a show-stopping dessert made with a base of sponge cake topped with ice cream, all encased in a thick layer of meringue. The dessert is briefly baked in a hot oven to brown the meringue while keeping the ice cream frozen, creating a dramatic contrast of hot and cold.
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Why You Should Try This Recipe
- Impressive presentation: A dessert that steals the show.
- Perfect for special occasions: Ideal for parties and celebrations.
- Deliciously unique: Combines hot meringue with frozen ice cream.
- Customizable: Use your favorite flavors of ice cream or sponge.
- Surprisingly easy: With simple steps, it’s easier than it looks!
Ingredients Needed to Make Mary Berry Baked Alaska
For the Sponge Base:
- Plain flour – 100g, for a light and airy base.
- Caster sugar – 100g, for sweetness.
- Butter – 100g, softened, add richness.
- Eggs – 2 large, for structure.
- Baking powder – 1 teaspoon, helps the sponge rise.
- Vanilla extract – 1 teaspoon, for added flavor.
For the Filling:
- Ice cream – 500ml, any flavor of your choice, slightly softened.
For the Meringue:
- Egg whites – 4 large, at room temperature, for a fluffy meringue.
- Caster sugar – 200g, for a glossy finish.
- Cornflour – 1 teaspoon, stabilizes the meringue.
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- 8-inch round cake tin
- Parchment paper
- Spatula
- Baking tray
Instructions to Make Mary Berry Baked Alaska
Step 1: Prepare the Sponge Base
- Preheat the oven to 180°C (350°F).
- Grease and line an 8-inch round cake tin with parchment paper.
- In a mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour, baking powder, and vanilla extract until smooth.
- Pour the batter into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
- Let the sponge cool completely.
Step 2: Assemble the Base and Ice Cream
- Place the cooled sponge on a baking tray.
- Scoop the softened ice cream into a dome shape on top of the sponge.
- Place the tray in the freezer to firm up the ice cream for at least 30 minutes.
Step 3: Make the Meringue
- In a clean, grease-free bowl, whisk the egg whites until soft peaks form.
- Gradually add the caster sugar, one spoonful at a time, whisking until stiff and glossy.
- Whisk in the cornflour to stabilize the meringue.
Step 4: Cover with Meringue
- Remove the sponge and ice cream from the freezer.
- Spread the meringue over the ice cream and sponge, sealing all edges completely to insulate the ice cream.
Step 5: Bake the Alaska
- Preheat the oven to 220°C (425°F).
- Bake the Baked Alaska for 5–8 minutes, or until the meringue is golden brown.
Step 6: Serve Immediately
- Slice and serve the Baked Alaska immediately for a perfect hot and cold dessert.
What Goes Well With Mary Berry Baked Alaska
- Fresh fruit: Adds a refreshing contrast.
- Fruit coulis: Raspberry or strawberry sauce pairs perfectly.
- Chocolate sauce: Drizzle for added indulgence.
- Whipped cream: Enhances the creamy texture.
- Caramel drizzle: Complements the sweetness of the dessert.
- Mint leaves: Adds a touch of freshness.
Expert Tips for Making the Best Mary Berry Baked Alaska
- Freeze the ice cream dome well: Ensures it doesn’t melt while baking.
- Work quickly with meringue: To keep the ice cream from softening.
- Ensure a good seal: Cover all gaps with meringue to insulate the ice cream.
- Preheat the oven properly: A hot oven is essential to brown the meringue quickly.
- Experiment with flavors: Try different ice cream and sponge combinations.
Easy Variations of Mary Berry Baked Alaska
- Chocolate base: Use a chocolate sponge for extra richness.
- Berry twist: Add fresh berries between the sponge and ice cream.
- Mini Alaskas: Make individual portions using smaller sponge rounds.
- Gluten-free option: Use gluten-free flour for the sponge.
- Alcohol-infused: Add a splash of liqueur to the meringue for a grown-up twist.
Best Practices to Store Mary Berry Baked Alaska
- Prepare ahead: Assemble the sponge and ice cream and freeze until needed.
- Refrigeration not recommended: Baked Alaska is best served fresh.
- Leftovers: Freeze any remaining slices immediately and consume within a week.
How Can I Make Mary Berry Baked Alaska Healthier?
- Use a lower-sugar ice cream or sponge recipe.
- Replace caster sugar with a natural sweetener in the meringue.
- Opt for fruit-based sorbet instead of ice cream.
Nutrition Value (per serving)
- Calories: 350
- Protein: 6g
- Fat: 15g
- Carbohydrates: 45g
FAQs
How do I prevent the ice cream from melting in Baked Alaska?
To prevent the ice cream from melting, freeze the assembled sponge and ice cream for at least 30 minutes before adding the meringue. Ensure the meringue completely covers the ice cream to insulate it during baking.
Can I make Mary Berry Baked Alaska ahead of time?
Yes, you can prepare the sponge base and assemble the ice cream dome in advance. Freeze the assembled base and ice cream, then add the meringue and bake just before serving for the best results.
What is the best ice cream flavor for Baked Alaska?
Classic flavors like vanilla, chocolate, or strawberry work well. You can also experiment with flavors like salted caramel, raspberry ripple, or coffee for a unique twist.
Can I make individual portions of Baked Alaska?
Yes, you can make mini Baked Alaskas by using smaller sponge rounds and individual scoops of ice cream. Assemble them the same way and bake for a slightly shorter time.
Final Words
Mary Berry’s Baked Alaska is a stunning and delicious dessert that combines the drama of hot meringue with frozen ice cream. With its balance of textures and flavors, it’s the perfect treat for any special occasion. Try this recipe and impress your guests with this spectacular dessert!
More By British Baking Recipes
- Jamie Oliver Sweet Potato Soup
- Delia Smith Carrot Cake
- Jamie Oliver Apple Upside Down Cake
- James Martin Chocolate Fudge Cake
Mary Berry Baked Alaska
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Baked Alaska is a show-stopping dessert made with a base of sponge cake topped with ice cream, all encased in a thick layer of meringue. The dessert is briefly baked in a hot oven to brown the meringue while keeping the ice cream frozen, creating a dramatic contrast of hot and cold.
Ingredients
For the Sponge Base:
- Plain flour – 100g, for a light and airy base.
- Caster sugar – 100g, for sweetness.
- Butter – 100g, softened, add richness.
- Eggs – 2 large, for structure.
- Baking powder – 1 teaspoon, helps the sponge rise.
- Vanilla extract – 1 teaspoon, for added flavor.
For the Filling:
- Ice cream – 500ml, any flavor of your choice, slightly softened.
For the Meringue:
- Egg whites – 4 large, at room temperature, for a fluffy meringue.
- Caster sugar – 200g, for a glossy finish.
- Cornflour – 1 teaspoon, stabilizes the meringue.
Instructions
Step 1: Prepare the Sponge Base
- Preheat the oven to 180°C (350°F).
- Grease and line an 8-inch round cake tin with parchment paper.
- In a mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour, baking powder, and vanilla extract until smooth.
- Pour the batter into the prepared tin and bake for 20–25 minutes, or until a skewer inserted into the center comes out clean.
- Let the sponge cool completely.
Step 2: Assemble the Base and Ice Cream
- Place the cooled sponge on a baking tray.
- Scoop the softened ice cream into a dome shape on top of the sponge.
- Place the tray in the freezer to firm up the ice cream for at least 30 minutes.
Step 3: Make the Meringue
- In a clean, grease-free bowl, whisk the egg whites until soft peaks form.
- Gradually add the caster sugar, one spoonful at a time, whisking until stiff and glossy.
- Whisk in the cornflour to stabilize the meringue.
Step 4: Cover with Meringue
- Remove the sponge and ice cream from the freezer.
- Spread the meringue over the ice cream and sponge, sealing all edges completely to insulate the ice cream.
Step 5: Bake the Alaska
- Preheat the oven to 220°C (425°F).
- Bake the Baked Alaska for 5–8 minutes, or until the meringue is golden brown.
Step 6: Serve Immediately
- Slice and serve the Baked Alaska immediately for a perfect hot and cold dessert.
