Baked Alaska Brownie Meringue

Baked Alaska is the dessert that turns every dinner into a celebration. With its layers of colorful ice cream atop a fudgy brownie base, blanketed in silky, toasted meringue, it is the definition of showstopper. The first time I made one, the swirls of meringue browned perfectly and everyone applauded before we even sliced it. It is a nostalgic classic that feels just as magical today.

Every time I make baked Alaska, someone asks for the recipe before dessert is even finished. When you see the first cut, with its rainbow stripe and brownie base, expect gasps every time.

Ingredients

• Cooking spray: Essential to keep the dessert from sticking when unmolding
• Pistachio ice cream: Gives a nutty green layer that stands out visually and flavor wise Use high quality pistachio for a deeper taste
• Strawberry ice cream: Brings color and bright fruitiness Choose one with real berries for the freshest flavor
• Vanilla ice cream: Adds creamy balance and a neutral layer to let the others shine Pick a vanilla with flecks of real bean if possible
• Brownie mix: The base is rich and chewy, supporting the ice cream You can use your favorite box mix or homemade just make sure it is thick and sturdy
• Egg whites: These build the meringue Choose fresh eggs at room temperature for best whip
• Cream of tartar: Helps stabilize and firm up the meringue for dramatic swirls
• Granulated sugar: Sweetens and gives shine to the meringue opt for fine white sugar for quickest dissolving

Step-by-Step Instructions

Prepare the Bowl and Ice Cream Layers:

Spray a three quart mixing or salad bowl with cooking spray Then line with plastic wrap with enough overhang to pull the dessert out later Press pistachio ice cream into the bottom smoothing evenly Press strawberry ice cream over pistachio using a spatula to make an even ring Repeat with vanilla on top making each layer as even and pressed as possible Cover and freeze at least four hours or longer until completely solid

Bake the Brownie Base:

While ice cream freezes preheat your oven to three hundred fifty degrees Prepare brownie mix as directed Pour batter into a greased and parchment lined eight inch round cake pan Bake until just firm and dry on top and a tester comes out clean twenty five to twenty seven minutes Let cool completely in the pan for cleanest edge

Top Ice Cream Bowl With Brownie:

Once the brownie is cooled release it from the pan and set it on top of the frozen ice cream layers trimming the edge to fit tightly Press the layers together Gently rewrap the bowl and freeze again for at least one hour This extra chill will keep your slices sharp when serving

Make and Whip the Meringue:

In a spotless mixing bowl beat room temperature egg whites and cream of tartar with an electric mixer on medium high speed After two minutes the mixture will look soft and foamy Turn mixer to high and add sugar very slowly in a thin stream Continue beating until glossy stiff peaks form about twelve minutes Meringue should be smooth and bold white with no visible sugar grains left

Unmold and Smother in Meringue:

Invert the whole dessert onto a big serving platter Peel off the bowl and plastic wrap Spread a thick layer of meringue all over using a big spoon or offset spatula Swirl and spike the meringue for signature texture and drama Cover the entire surface including the base so every part gets torched

Torch and Serve:

Use a kitchen torch and carefully toast the outer meringue working quickly to brown every swirl without lingering in one spot until beautifully golden and caramelized Slice and serve immediately for the best contrast of textures

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My favorite part is always the meringue I love swirling big peaks all over the surface and watching them toast up golden and crisp I still remember my younger brother once trying to sneak a scoop of just the torched topping before dinner

Storage Tips

If you are lucky enough to have leftovers wrap any uncut sections tightly in plastic and store in the freezer Cut slices can be wrapped individually for quick treats just allow a moment at room temperature for easier slicing with a hot wet knife

Ingredient Substitutions

You can easily swap in other favorite ice cream flavors Try coffee or chocolate for richness or lemon for a zesty twist Brownie can be replaced with pound cake or even cookie crust for something different If you need a nut-free dessert choose flavors like raspberry or mango

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Serving Suggestions

Once the meringue is toasted slice with a large serrated knife for clean stripes This dessert shines on its own but is also fun with macerated berries or a drizzle of chocolate sauce I love serving it for birthdays or after a big holiday meal for a festive showstopper

A Bit of History

Baked Alaska has roots dating back to the nineteenth century chefs in New York were already impressing guests with its crisped meringue and frozen center The outer meringue acts as insulation creating that magic moment when a blaze of torch meets ice cold dessert

Common Recipe Questions

→ What makes baked Alaska unique?

The combination of brownie, three ice creams, and toasted meringue gives baked Alaska its signature layered texture and dramatic presentation.

→ How do you keep the ice cream from melting?

Freeze the layered ice cream thoroughly before adding meringue. The meringue acts as an insulating barrier when torched.

→ How are the layers assembled?

Line a bowl with plastic wrap, layer pistachio, strawberry, and vanilla ice creams, freeze, then top with a cooled brownie base.

→ What is the best way to toast the meringue?

Use a kitchen torch for control and even caramelization, moving quickly to avoid melting the ice cream beneath.

→ How long can leftovers be stored?

Wrap baked Alaska tightly in plastic and freeze for up to one week for the best texture and flavor.

→ Can I use different ice cream flavors?

Absolutely! While classic flavors are used here, experiment with your favorites for a personalized touch.