Mary Berry Baked Alaska Recipe

This crisp, frozen Mary Berry Baked Alaska is made with vanilla ice cream, fluffy sponge, and ready in 50 minutes. Slicing through the toasted, warm meringue reveals the perfectly solid, cold ice cream hidden inside. I find assembling the layers quickly prevents the centre from melting.

Why This Classic Works

I used to find making a baked alaska intimidating due to the risk of melted ice cream. This version works perfectly because the thick layer of meringue acts as an excellent insulator.

My biggest mistake early on was not freezing the sponge and ice cream until rock solid. Now, I always leave the base in the freezer overnight before applying the meringue coating.

Mary Berry Baked Alaska Ingredients

For the Sponge Base

• 3 large eggs
• 75g caster sugar
• 75g self-raising flour

For the Filling and Coating

• 500ml vanilla ice cream
• 4 large egg whites
• 200g caster sugar

How To Make Mary Berry Baked Alaska

1. Bake the sponge: Preheat the oven to 180C. Whisk the eggs and 75g sugar until thick, fold in the flour, and bake for 15 minutes.
2. Shape the base: Let the sponge cool completely. Cut out an 18cm circle and place it on a baking tray lined with parchment paper.
3. Add the ice cream: Mound the vanilla ice cream onto the centre of the sponge, leaving a 1cm border. Freeze until completely solid.
4. Whip the meringue: Whisk the egg whites to stiff peaks. Gradually beat in the 200g caster sugar until the meringue is glossy and holds its shape.
5. Cover and bake: Preheat the oven to 220C. Completely cover the frozen ice cream and sponge with meringue, then bake for 5 minutes until browned.

Recipe Tips

• Freeze thoroughly: The ice cream and sponge base must be rock solid before you add the meringue to prevent a messy puddle.
• Seal the edges: Ensure the meringue touches the baking parchment all the way around to trap the cold air inside.
• Whip until glossy: Your meringue needs to hold stiff peaks to insulate the ice cream properly during the quick bake.

What To Serve With Baked Alaska

Serve this classic dessert on its own to let the contrasting temperatures stand out. A tart berry coulis or fresh raspberries cut through the sweetness of the thick meringue brilliantly.

How To Store

It is best eaten immediately after baking for the hot and cold contrast. You can store leftovers in the freezer for up to three days, though the meringue will lose its crispness.

FAQs

Can I use a store-bought sponge?

Yes, using a ready-made plain sponge cake saves time without sacrificing the structural integrity of the dessert.

Why did my ice cream melt?

Your oven may not have been hot enough, or the base was not frozen completely before baking.

Can I use a blowtorch instead of the oven?

A kitchen blowtorch works perfectly to toast the outside of the meringue without heating the inside.

Nutrition

• Calories: 320 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 105 mg
• Sodium: 85 mg
• Total Carbohydrate: 55 g
• Protein: 7 g

Try More Recipes:

• Mary Berry Baked Cheesecake Recipe
• Mary Berry Baked Trout with Orange Recipe
• Mary Berry Baked Figs with Camembert Recipe