If there’s ever been a dessert that feels like a little bit of magic on a plate, it’s Mini Baked Alaska. On the outside, you’ve got this beautiful golden meringue that looks almost too perfect to touch, and on the inside? A cold, creamy scoop of ice cream nestled on top of soft sponge cake. It’s the kind of dessert that makes people stop, stare, and then smile the second they take that first bite.
The beauty of this recipe is that it looks far more complicated than it actually is. You don’t need to be a professional pastry chef to pull it off. In fact, you can make these gorgeous little showstoppers in just 30 minutes. The base is simple pound cake, cut into neat rounds, which acts as the sturdy foundation. Then comes the fun part – a scoop of your favorite ice cream. Vanilla, chocolate, pistachio, or even something fruity like raspberry swirl… this is where you can really play and make it your own.
What truly transforms this dessert is the meringue. Whisking the egg whites gently over simmering water with sugar and cream of tartar creates a glossy, stable meringue that holds its shape beautifully. Once whipped to stiff peaks and flavored with a touch of vanilla, it becomes the soft, marshmallowy blanket that wraps around the ice cream and cake.
The real magic moment happens when you slide them under the broiler. In just a minute or two, that snowy-white meringue blushes into golden perfection, creating a shell that’s warm to the touch but hides the surprise of cold ice cream inside. When you cut into it, you get layers of soft cake, creamy ice cream, and fluffy meringue all in one spoonful.
Mini Baked Alaskas are perfect for dinner parties, holidays, or whenever you want to impress without spending hours in the kitchen. They’re as fun to make as they are to eat, and they always bring a little “wow” factor to the table. Once you try them, you’ll see why this retro classic never really goes out of style.
Mini Baked Alaska
Equipment
- Saucepan
- cookie cutter
Ingredients
- 4 large egg whites
- ½ cup granulated sugar 100g
- ½ tsp cream of tartar
- ½ tsp vanilla extract
- Pound cake cut into 4 rounds
- 1½ cups ice cream 225g
Instructions
- In a heatproof bowl of a stand mixer, whisk the sugar, egg whites, and cream of tartar until combined.
- Bring a pan of water to the boil. Place the mixer bowl over the simmering water, making sure it doesn’t touch the bottom.
- Whisk over medium heat until a thermometer reads 160ºF / 70ºC, about 5 minutes.
- Remove from the heat and add the vanilla extract.
- Return the bowl to the stand mixer and whisk on high speed until stiff, glossy peaks form, about 8 minutes.
- Preheat the broiler.
- Using a cookie cutter, cut rounds of pound cake and place on a foil-lined baking sheet.
- Top each cake round with a scoop of ice cream, then completely cover with the meringue mixture. Make sure both the cake and ice cream are fully sealed.
- Place under the broiler until golden brown. Serve immediately.
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