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.
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:
Method:
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.
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.
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.
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.
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.
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 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.