This Baked Alaska features a base of light sponge cake topped with a dome of tart raspberry sorbet , all enveloped in glossy, toasted Swiss meringue . The meringue insulates the sorbet, allowing it to remain cold even as the outer shell is torched or briefly baked. The result? A dramatic, multi-textured dessert with a warm crunch and frosty surprise.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 45 minsCook Time 30 minsTotal Time 1 hr 15 minsFor the Cake Base
½ cup all-purpose flour
½ tsp baking powder
Pinch of salt
2 large eggs
¼ cup granulated sugar
1 tsp vanilla extract
2 tbsp whole milk
For the Sorbet Layer
500 ml raspberry sorbet, store-bought or homemade
Optional: 1 tbsp raspberry liqueur or splash of lemon juice for brightness
For the Swiss Meringue
4 large egg whites
1 cup granulated sugar
¼ tsp cream of tartar or a few drops of lemon juice
½ tsp vanilla extract
Prepare the Cake Base
1
Preheat oven to 350°F (175°C) . Grease and line a 9-inch round cake pan.
In a bowl, whisk flour , baking powder , and salt .
In another bowl, beat eggs and sugar until pale and thick (~3 minutes).
Gently fold in the dry ingredients, then stir in milk and vanilla .
Pour into the pan and bake for 12–15 minutes , or until golden and springy.
Cool, then cut a 6-inch circle from the center of the cake (to match your sorbet dome).
Shape the Sorbet Dome
2
Line a 6-inch bowl (or round mold) with plastic wrap.
Soften the sorbet slightly and press it into the bowl to form a smooth dome.
Smooth top with a spatula, cover, and freeze until solid , at least 3 hours .
Make the Swiss Meringue
3
In a heatproof bowl, combine egg whites and sugar .
Place over a pot of simmering water (double boiler), whisking constantly until mixture reaches 160°F (70°C) and sugar is dissolved (~4 minutes).
Remove from heat and beat with a mixer until stiff, glossy peaks form (~5–7 minutes).
Beat in cream of tartar and vanilla .
Assemble the Baked Alaska
4
Place the cake circle on a serving platter.
Unmold the sorbet dome and place it centered on the cake.
Immediately spread or pipe Swiss meringue all over the sorbet and cake, sealing every bit.
Use a spoon to create dramatic swoops or peaks for texture.
Toast the Meringue
5
Preferred: Use a kitchen torch to toast the meringue until golden brown.
Alternative: Bake in a 500°F (260°C) oven or under the broiler for 1–2 minutes, watching carefully
Serve Immediately
Tips & Variations
7
For a tropical twist, use mango or passion fruit sorbet .
Add mini chocolate chips or crushed freeze-dried raspberries inside the meringue layer.
Sorbet and meringue can be made ahead; assemble and torch just before serving.
Ingredients For the Cake Base
½ cup all-purpose flour
½ tsp baking powder
Pinch of salt
2 large eggs
¼ cup granulated sugar
1 tsp vanilla extract
2 tbsp whole milk
For the Sorbet Layer
500 ml raspberry sorbet, store-bought or homemade
Optional: 1 tbsp raspberry liqueur or splash of lemon juice for brightness
For the Swiss Meringue
4 large egg whites
1 cup granulated sugar
¼ tsp cream of tartar or a few drops of lemon juice
½ tsp vanilla extract
Directions Prepare the Cake Base
1
Preheat oven to 350°F (175°C) . Grease and line a 9-inch round cake pan.
In a bowl, whisk flour , baking powder , and salt .
In another bowl, beat eggs and sugar until pale and thick (~3 minutes).
Gently fold in the dry ingredients, then stir in milk and vanilla .
Pour into the pan and bake for 12–15 minutes , or until golden and springy.
Cool, then cut a 6-inch circle from the center of the cake (to match your sorbet dome).
Shape the Sorbet Dome
2
Line a 6-inch bowl (or round mold) with plastic wrap.
Soften the sorbet slightly and press it into the bowl to form a smooth dome.
Smooth top with a spatula, cover, and freeze until solid , at least 3 hours .
Make the Swiss Meringue
3
In a heatproof bowl, combine egg whites and sugar .
Place over a pot of simmering water (double boiler), whisking constantly until mixture reaches 160°F (70°C) and sugar is dissolved (~4 minutes).
Remove from heat and beat with a mixer until stiff, glossy peaks form (~5–7 minutes).
Beat in cream of tartar and vanilla .
Assemble the Baked Alaska
4
Place the cake circle on a serving platter.
Unmold the sorbet dome and place it centered on the cake.
Immediately spread or pipe Swiss meringue all over the sorbet and cake, sealing every bit.
Use a spoon to create dramatic swoops or peaks for texture.
Toast the Meringue
5
Preferred: Use a kitchen torch to toast the meringue until golden brown.
Alternative: Bake in a 500°F (260°C) oven or under the broiler for 1–2 minutes, watching carefully
Serve Immediately
Tips & Variations
7
For a tropical twist, use mango or passion fruit sorbet .
Add mini chocolate chips or crushed freeze-dried raspberries inside the meringue layer.
Sorbet and meringue can be made ahead; assemble and torch just before serving.
Baked Alaska with Raspberry Sorbet & Swiss Meringue
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