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Baked Alaska with Raspberry Sorbet & Swiss Meringue

Yields6 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

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.

Baked Alaska with Raspberry Sorbet & Swiss Meringue

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
Prepare the Cake Base
1

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

  2. In a bowl, whisk flour, baking powder, and salt.

  3. In another bowl, beat eggs and sugar until pale and thick (~3 minutes).

  4. Gently fold in the dry ingredients, then stir in milk and vanilla.

  5. Pour into the pan and bake for 12–15 minutes, or until golden and springy.

  6. Cool, then cut a 6-inch circle from the center of the cake (to match your sorbet dome).

Shape the Sorbet Dome
2

  1. Line a 6-inch bowl (or round mold) with plastic wrap.

  2. Soften the sorbet slightly and press it into the bowl to form a smooth dome.

  3. Smooth top with a spatula, cover, and freeze until solid, at least 3 hours.

Make the Swiss Meringue
3

  1. In a heatproof bowl, combine egg whites and sugar.

  2. Place over a pot of simmering water (double boiler), whisking constantly until mixture reaches 160°F (70°C) and sugar is dissolved (~4 minutes).

  3. Remove from heat and beat with a mixer until stiff, glossy peaks form (~5–7 minutes).

  4. Beat in cream of tartar and vanilla.

Assemble the Baked Alaska
4

  1. Place the cake circle on a serving platter.

  2. Unmold the sorbet dome and place it centered on the cake.

  3. Immediately spread or pipe Swiss meringue all over the sorbet and cake, sealing every bit.

  4. 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
6

  • Slice with a warm knife.

  • Serve with fresh berries or a drizzle of raspberry coulis for extra flair.

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.

Nutrition Facts

6 servings

Serving size