Baked Alaska with Cocoa Brownie Base and Fruity Ice Cream Filling Recipe

Introduction

Baked Alaska is a stunning dessert that combines a rich chocolate brownie base with creamy swirl ice cream and a toasted Swiss meringue topping. It’s a show-stopping sweet treat perfect for special occasions or when you want to impress your guests with something unique and delicious.

Ingredients

• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (21g) Dutch-process cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder, optional
• 1/2 teaspoon table salt
• 4 tablespoons (57g) unsalted butter
• 1/2 cup (85g) chocolate chips
• 3/4 cup (149g) granulated sugar
• 1 large egg
• 3 tablespoons (43g) water
• 1/2 teaspoon King Arthur Pure Vanilla Extract
• 1/2 cup (24g) freeze-dried mango
• 1/4 cup (12g) freeze-dried raspberries
• 2 cups (454g) heavy cream
• One 14-ounce can (397g) sweetened condensed milk
• Pinch of table salt
• 3/4 cup (149g) granulated sugar (for meringue)
• 3 large egg whites (105g)
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon table salt (for meringue)

Instructions

1. Step 1: Preheat the oven to 350°F and position a rack in the center. Prepare an 8″ round pan by lining it with parchment paper or lightly greasing it.
2. Step 2: In a small bowl, whisk together the flour, cocoa, baking powder, espresso powder (if using), and salt. Set aside.
3. Step 3: Melt the butter and chocolate chips gently in a saucepan over low heat or in the microwave at 50% power in 20-second increments. Stir until smooth.
4. Step 4: Add sugar to the melted chocolate mixture and stir thoroughly. Then whisk in the egg, water, and vanilla extract.
5. Step 5: Stir in the dry ingredients until the batter is smooth. Pour it into the prepared pan and level the surface.
6. Step 6: Bake for 20 to 22 minutes, until the center is set and the edges spring back slightly. Cool completely on a rack. The brownie base can be made up to 2 days ahead and stored at room temperature.
7. Step 7: Crush the freeze-dried mango and raspberries separately into fine powders using a blender, food processor, or mortar and pestle. Set aside.
8. Step 8: In a stand mixer with the whip attachment, beat the heavy cream, sweetened condensed milk, and pinch of salt on high until stiff peaks form, about 1 to 2 minutes.
9. Step 9: Transfer half the whipped mixture to a medium bowl and fold in the mango powder gently until evenly combined.
10. Step 10: Fold the raspberry powder into the remaining whipped mixture in the mixer bowl.
11. Step 11: Line a 2-quart metal bowl (8″ top, 3″ deep) with plastic wrap, allowing some overhang.
12. Step 12: Alternate spoonfuls of mango and raspberry ice cream mixtures into the lined bowl to create a colorful pattern or layer one on top of the other. Tap gently and smooth the top.
13. Step 13: Remove the cooled brownie from the pan and invert it onto the ice cream filling in the bowl, removing parchment if needed. Press gently to adhere.
14. Step 14: Wrap the bowl tightly with plastic and freeze until solid, at least 8 hours or up to 1 week.
15. Step 15: To make the Swiss meringue, bring a saucepan with 2 inches of water to a gentle simmer.
16. Step 16: In a large heat-proof bowl or mixer bowl, whisk together sugar, egg whites, cream of tartar, and salt until combined.
17. Step 17: Place the bowl over the simmering water and cook, whisking constantly, until the mixture reaches 161°F or feels smooth and no sugar granules remain, about 5 to 7 minutes.
18. Step 18: Remove from heat and whip on medium-high speed until stiff peaks form, about 4 to 6 minutes.
19. Step 19: Remove the frozen ice cream and brownie dome from the freezer, unwrap, and invert onto a serving platter. Remove the plastic wrap carefully.
20. Step 20: Spread the Swiss meringue over the entire dessert with an offset spatula, covering it completely with decorative swirls and peaks.
21. Step 21: Using a baker’s torch, toast the meringue evenly by moving the flame in small circles about 6 inches from the surface. If you don’t have a torch, see tips below.
22. Step 22: Serve immediately. For clean slices, dip a knife in hot water, dry it, and slice. Repeat between slices to maintain clean cuts.

Tips & Variations

• If you don’t have a baker’s torch, you can briefly place the meringue under a broiler on low heat, watching closely to prevent burning.
• Substitute freeze-dried fruits with your favorite flavor powders or fresh fruit purees folded into the cream for different flavor combinations.
• To prevent the brownie from sticking, ensure parchment paper fully covers the pan or grease thoroughly.
• For extra flavor, add a teaspoon of instant espresso powder to the brownie batter to enhance the chocolate taste.
• Use a digital thermometer for precise meringue cooking to ensure safety and perfect texture.

Storage

Wrap leftover Baked Alaska tightly in plastic wrap or place in an airtight container and store it in the freezer for up to 1 week. Reheat briefly with a warm towel around the base to soften slightly before serving, but avoid melting the meringue. Enjoy chilled or slightly softened for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baked Alaska ahead of time?

Yes, the brownie base can be prepared up to 2 days in advance and stored at room temperature. The assembled dessert freezes well and can be made up to a week ahead, making it a great make-ahead treat.

What if I don’t have a kitchen torch for toasting the meringue?

You can place the meringue-topped dessert under a low broiler for a minute or two, watching closely to avoid burning. Alternatively, a hot spoon pressed gently on the meringue can create a toasted effect in small areas.

Baked Alaska with Cocoa Brownie Base and Fruity Ice Cream Filling Recipe

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★★★★★

4.4 from 93 reviews

Baked Alaska is a stunning dessert featuring a rich brownie base layered with vibrant mango and raspberry flavored whipped cream ice creams, all enveloped in a fluffy toasted Swiss meringue. This recipe combines baking, whipping, and torch-toasting techniques to create a visually impressive and deliciously complex treat perfect for special occasions.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 9 hours 52 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Brownie Base

• 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (21g) Dutch-process cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder (optional)
• 1/2 teaspoon table salt
• 4 tablespoons (57g) unsalted butter
• 1/2 cup (85g) chocolate chips
• 3/4 cup (149g) granulated sugar
• 1 large egg
• 3 tablespoons (43g) water
• 1/2 teaspoon King Arthur Pure Vanilla Extract

Ice Cream Filling

• 1/2 cup (24g) freeze-dried mango
• 1/4 cup (12g) freeze-dried raspberries
• 2 cups (454g) heavy cream
• One 14-ounce can (397g) sweetened condensed milk
• Pinch of table salt

Swiss Meringue

• 3/4 cup (149g) granulated sugar
• 3 large egg whites (105g)
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon table salt

Instructions

1. Prepare Brownie Base: Preheat the oven to 350°F with a rack in the center. Line an 8-inch round pan with parchment or lightly grease it.
2. Mix Dry Ingredients: In a small bowl, whisk together flour, cocoa powder, baking powder, espresso powder (if using), and salt. Set aside.
3. Melt Butter and Chocolate: In a saucepan over low heat or microwave (50% power in 20-second increments), gently melt butter and chocolate chips, stirring until smooth.
4. Add Sugar and Wet Ingredients: Stir granulated sugar into the melted chocolate mixture until combined. Then whisk in the egg, water, and vanilla extract.
5. Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix until smooth. Pour the batter into the prepared pan and level the surface.
6. Bake: Bake for 20 to 22 minutes, or until the center is set and edges spring back lightly when pressed. Remove and cool completely on a wire rack.
7. Make Fruit Powders: Using a food processor, blender, or mortar and pestle, crush freeze-dried mango into a fine powder; set aside. Repeat with freeze-dried raspberries, keeping powders separate.
8. Whip Ice Cream Base: In a stand mixer with whip attachment, combine heavy cream, sweetened condensed milk, and a pinch of salt. Whip on high speed until stiff peaks form, about 1–2 minutes.
9. Fold Mango Powder: Transfer half of the whipped cream mixture to a medium bowl and gently fold in the mango powder until evenly mixed.
10. Fold Raspberry Powder: Fold the raspberry powder into the remaining whipped cream in the mixer bowl until evenly combined.
11. Prepare Molding Bowl: Line a 2-quart metal bowl (8 inches across and 3 inches deep) with plastic wrap, leaving an overhang.
12. Layer Ice Cream Filling: Alternate scoops of mango and raspberry whipped cream in the lined bowl to create a colorful pattern. Tap the bowl to remove air pockets and smooth the top with a spatula.
13. Add Brownie Base: Remove cooled brownie from the pan, peel off parchment if used, and invert onto the ice cream filling in the bowl. Press gently to adhere.
14. Freeze: Wrap the bowl tightly in plastic wrap and freeze until solid, at least 8 hours or up to 1 week.
15. Prepare Swiss Meringue: When ready to serve, fill a saucepan with 2 inches of water and bring to a gentle simmer.
16. Combine Meringue Ingredients: In a heat-proof or stand mixer bowl, mix sugar, egg whites, cream of tartar, and salt until combined.
17. Cook Mixture: Set bowl over simmering water and whisk constantly until temperature reaches 161°F (about 5–7 minutes) and sugar is dissolved.
18. Whip Meringue: Remove from heat and whip at medium-high speed until stiff peaks form, about 4–6 minutes.
19. Unmold Frozen Alaska: Unwrap and invert the frozen ice cream and brownie from the bowl onto a serving platter. Remove plastic wrap carefully.
20. Spread Meringue: Using a spatula, evenly coat the entire dessert, covering the ice cream and brownie base with decorative swirls and peaks.
21. Torch Meringue: Using a baker’s torch held 6 inches away, toast the meringue by moving the flame continuously in small circles until evenly browned. If no torch is available, see tips.
22. Serve: Serve immediately. For clean slices, heat a knife blade in hot water, wipe dry, and slice; repeat before each cut.
23. Storage: Wrap leftovers well and store frozen in an airtight container for up to 1 week.

Notes

• You can make the brownie base up to 2 days ahead; keep it well wrapped at room temperature.
• Freeze-dried fruit powders add vibrant flavor without adding ice crystals or melting.
• If you don’t have a kitchen torch, place the assembled dessert briefly under a hot broiler to brown the meringue, watching carefully to avoid burning.
• Use a flexible offset spatula for smooth spreading of fillings and meringue.
• Ensure all equipment and bowls are clean and grease-free for best meringue results.

Keywords: baked alaska, brownie base, meringue, dessert, baked dessert, torch meringue, ice cream dessert, chocolate, fruit powders