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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/baked-alaska-with-cocoa-brownie-base-and-fruity-ice-cream-filling-recipe/