Baked Alaska… Cake , Ice cream, Berries and Praline what could be better….. not much in my books. I made this the other day amongst a discussion of it’s origins. As usual every country steps up to claim the invention of such a delicious dish. In this case the French try to muscle in and so do the Chinese but of course we all know the real beginnings of the Baked Alaska were in America. The name ‘Baked Alaska’ was coined at Delmonico’s Restaurant by their chef Charles Ranhofer in 1876 to honor the recently acquired American territory. What do you know…….. invented in America!. It is sometimes called a Bomb Alaska, as a small puddle can be made in the top, liqeuer added and then it is set alight when brought to the table. I’m going with the unlit version.
All I know is it’s delicious. The meringue is browned either under a hot grill or in the oven and this layer on the outside protects the ice cream. It’s a great summer dessert. Make the inside ahead of time and the meringue when you serve them or if you like you can pipe freeze and brown when you wanrt to serve. Just let it sit out for 5-10 minutes before browning. I have added the recipe for cake and icecream but you could use store bought if you want. The golden syrup ice cream is easy and delicious and Ifirst used it here to go with Tarte Tartin
Chocolate Golden Syrup and Raspberry Baked Alaska!
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
A delightful twist on the classic Baked Alaska, featuring a rich chocolate sponge, golden syrup ice cream, and fresh raspberries, all encased in a golden meringue.
Ingredients
- 3 large eggs
- 1/2 cup + 2 tbsp (125 g) sugar
- 1/3 cup (50 g) flour
- 1/4 cup (25 g) unsweetened cocoa
- 1 tsp baking soda
- 1/2 cup (120 ml) golden syrup
- 1 1/2 cups (360 ml) thickened cream (whipping cream)
- 1 cup (240 ml) fresh raspberries
- Praline (optional, for garnish)
- 6-8 scoops of vanilla ice cream
- 3 egg whites
- 3/4 cup (150 g) caster sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a baking tray.
- For the sponge, beat the eggs until light and creamy. Gradually add sugar, a bit at a time, until completely incorporated and the mixture is light and fluffy.
- Sift together the flour, cocoa, and baking soda. Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared baking tray and bake for 10-12 minutes, or until the sponge springs back when touched lightly.
- For the no-churn ice cream, whip the thickened cream until soft peaks form. Gently fold in the golden syrup until well combined. Freeze until firm.
- To assemble, cut the sponge into rounds to fit the base of your serving dishes. Place a scoop of vanilla ice cream and a scoop of golden syrup ice cream on top of each sponge round. Add a few fresh raspberries.
- For the meringue, beat the egg whites until soft peaks form. Gradually add the caster sugar and vanilla extract, beating until the meringue is glossy and forms stiff peaks.
- Spread or pipe the meringue over the ice cream and sponge, ensuring it is completely covered.
- Brown the meringue under a hot grill or in a preheated oven at 220°C (428°F) for 3-5 minutes, or until golden brown. Serve immediately.
Notes
- You can prepare the sponge and ice cream ahead of time and assemble just before serving.
- Store-bought ice cream and sponge can be used for convenience.
- Let the assembled dessert sit for 5-10 minutes before browning the meringue to ensure the ice cream softens slightly.
- Garnish with praline for added crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
- No-Churn Mint Chocolate Chip Ice Cream
- Homemade Mascarpone Ice Cream With Fresh Rhubarb Compote
- How to Make Homemade Orange Sorbet
- No-Churn Summer Gelato
Frequently Asked Questions
How does the meringue protect the ice cream from melting under the grill?
The meringue acts as an insulating layer — the beaten egg whites and caster sugar form a shell that conducts heat very slowly, so the 3–5 minutes under a 220°C (428°F) grill browns the outside without penetrating to the ice cream inside. The key is making sure the meringue completely covers the ice cream and sponge with no gaps.
What makes the golden syrup ice cream different from regular vanilla ice cream?
It’s a no-churn ice cream made by whipping 1½ cups of thickened cream to soft peaks and then folding in ½ cup of golden syrup. Golden syrup’s invert sugar structure prevents large ice crystals from forming, giving a creamy texture without a machine — the recipe also uses scoops of vanilla ice cream alongside it for contrast.
Can I assemble this ahead of time?
Yes — the article advises making the sponge and ice cream ahead, then piping the meringue and browning it when you’re ready to serve. If the dessert has been assembled and frozen, let it sit out for 5–10 minutes before putting it under the grill so the ice cream softens slightly.
