Baked Alaska soufflés are a luxury and a must have in your dessert repertoire. This is the perfect combination of textures and flavors - soft soufflé, cold ice cream, all wrapped in a delicate layer of perfectly browned meringue. It’s a showstopper for any occasion, whether it’s a dinner party, a romantic evening or just a moment of pure indulgence.
What sets Baked Alaska soufflés apart is the combination of classic and creative. You can customize the ice cream and soufflé flavors to your liking, from rich chocolate to citrus or exotic fruit. This dessert will challenge your baking skills and reward you with its looks and taste.
Making a Baked Alaska soufflé is a bit of fun and precision but it’s worth it. It’s an excuse to play, learn and delight your taste buds with a dessert that feels like it’s from a patisserie. Whether you’re a seasoned baker or a beginner, this will impress and bring happiness to your table.
Baked Alaska soufflés are a decadent dessert that combines the creaminess of ice cream, the fluffiness of soufflé and the sweetness of meringue. This showstopper is perfect for special occasions or when you want to wow with your baking skills.
Ingredients
For the Soufflé:
For Assembly:
For Meringue:
Method
The ice cream is the star of the show so choose a flavor that matches the rest of the dessert. Vanilla is classic but dark chocolate, pistachio or raspberry add an extra layer of fun. For a more decadent experience try combining two complementary flavors like coffee and caramel.
The base of your baked Alaska soufflé needs to be sturdy yet tender to hold the ice cream and soufflé layers. A homemade sponge cake, lightly soaked in syrup or liqueur is perfect. Avoid moist or crumbly cakes as they will make assembling the dessert difficult.
The meringue is the hero of the dessert, that golden finish. To get stiff, glossy peaks use room temperature egg whites and add sugar gradually while whipping. A pinch of cream of tartar or lemon juice will stabilise the meringue further. Make sure the meringue completely covers the ice cream to insulate it from the heat during baking and create the perfect contrast of hot and cold.
An ice cream layer will hold its shape during baking. Let the ice cream soften slightly before molding it over the cake base, then re-freeze until firm. This will prevent it from melting when you add the meringue. A cold cake base will also keep the layers intact during assembly.
Bake your assembled dessert at a high temperature (200°C or 400°F) so the meringue browns quickly without melting the ice cream. Preheat the oven well and bake for 5-7 minutes. Keep an eye on it so it doesn’t over-brown.
Add a little something extra to your baked Alaska soufflé. A pinch of cinnamon, cardamom or citrus zest to the meringue. Flavored syrups like orange, almond or coffee in the sponge cake. These small changes will make it your own while still being a classic.
Speed is key when assembling baked Alaskas to prevent the ice cream from melting. Have all your components ready before you start: an ice cream layer, a cooled cake base and whipped meringue. Assemble on a cold baking sheet and work fast to cover the dessert with meringue before baking.