Tiramisu Baked Alaska Recipes To Bring An Italian Touch To Your Celebration

Tiramisu Baked Alaska is a dessert that combines two classics, the Italian tiramisu and the Baked Alaska. Perfect for any special occasion, whether it’s a family dinner, a birthday or a romantic night. The magic happens when you layer espresso-soaked ladyfingers with creamy mascarpone ice cream, a bold and smooth base. And then you top it all off with the light and airy meringue.

What makes Tiramisu Baked Alaska so good is the combination of flavors—your taste buds get a delicate balance of espresso, mascarpone cheese and meringue all in every bite. The cold ice cream and warm meringue is a beautiful contrast, it’s the kind of dessert that tastes amazing and looks impressive, so you can show off your skills.

Bake The Best Tiramisu Baked Alaska At Home

Tiramisu Baked Alaska is the best of both worlds – rich, coffee-infused tiramisu and the drama of baked Alaska. Here is how to make this Italian delicacy

Ingredients:

• 150g ladyfinger biscuits
• 250g mascarpone cheese
• 200ml heavy cream
• 100g powdered sugar
• 200ml strong brewed espresso (cooled)
• 1 tsp vanilla extract
• 4 large egg whites
• 100g granulated sugar
• ½ tsp cocoa powder (for dusting)

Method:

1. Dip the ladyfingers in cooled espresso and layer them in a round cake pan or a suitable mold, covering the bottom completely.
2. Whisk mascarpone cheese, heavy cream, powdered sugar and vanilla extract until smooth. Spread this over the ladyfingers and freeze for 4-6 hours until firm.
3. Whisk egg whites and granulated sugar in a bowl over a double boiler until sugar dissolves. Remove from heat and beat with a hand mixer until stiff peaks form.
4. Once the ice cream layer is firm, top with a thick layer of meringue, covering all the ice cream.
5. Preheat the oven to 220°C (430°F) and bake for 3-5 minutes or until golden brown.
6. Let it cool for a few minutes before serving, dust with cocoa powder and enjoy!

Tips To Make Tiramisu Baked Alaska

Use Fresh Mascarpone For Best Flavor

When making Tiramisu Baked Alaska the quality of the mascarpone you use is key to getting a creamy texture. Use fresh high-quality mascarpone and you’ll get a smooth and velvety base for the ice cream layer. This Italian cheese has a slightly sweet and tangy flavor that pairs beautifully with the espresso-soaked ladyfingers and adds to the overall dessert.

Make Your Own Ladyfingers

While store bought ladyfingers are convenient, homemade ones have a delicate texture and fresh taste that takes the dessert to another level. Homemade ladyfingers are soft yet firm enough to absorb the espresso without losing their shape. Bake them lightly and let them cool before using them in your Tiramisu Baked Alaska. This step ensures the right texture in each bite, so it feels like a real tiramisu.

Soak The Ladyfingers Just Right

The key to getting the tiramisu flavor is in soaking the ladyfingers. Don’t over-soak them, they’ll become too soggy, but also don’t under-soak them, they’ll be dry. Dip each ladyfinger quickly into the espresso, just long enough to soak through without losing its shape. This step ensures each bite of the dessert has the right balance of coffee flavor.

Freeze The Ice Cream Layer For Smoothness

The mascarpone ice cream layer should be frozen until firm for best results. A soft, not too icy ice cream layer will hold its shape and serve well without melting too quickly when you add the meringue. For even texture and consistency freeze the ice cream layer overnight or at least 4-6 hours before adding the meringue.

Whisk Meringue Over Low Heat

When making the meringue you need to whisk the egg whites and sugar over low heat until the sugar dissolves. This will ensure the sugar is fully incorporated into the egg whites and creates a stable meringue. Whisking over low heat also prevents the egg whites from becoming too stiff too quickly making it easier to whip to stiff peaks which is crucial for that perfect meringue top.

Brown The Meringue Just Right

Browning the meringue is key to getting that perfect golden brown. Place the assembled Baked Alaska under the broiler at high heat for 3-5 minutes. Keep an eye on it as it can go from perfectly browned to burnt in seconds. The meringue should be crispy on the outside and soft on the inside.

Dust With Cocoa For Extra Oomph

Dust the finished Tiramisu Baked Alaska with unsweetened cocoa powder before serving. This adds a touch of class and a hint of bitterness to balance out the sweetness of the meringue and the richness of the mascarpone ice cream. A light dusting also ties the dessert to its Italian roots, as cocoa is a traditional finish for tiramisu.