Irresistible Baked Alaska Soufflés For A Decadent Treat

Written by Tarishi Shrivastava | January 31, 2025

Baked Alaska soufflŽs are a luxury and a must have in your dessert repertoire. This is the perfect combination of textures and flavors - soft soufflŽ, cold ice cream, all wrapped in a delicate layer of perfectly browned meringue. ItÕs a showstopper for any occasion, whether itÕs a dinner party, a romantic evening or just a moment of pure indulgence.

What sets Baked Alaska soufflŽs apart is the combination of classic and creative. You can customize the ice cream and soufflŽ flavors to your liking, from rich chocolate to citrus or exotic fruit. This dessert will challenge your baking skills and reward you with its looks and taste.

Making a Baked Alaska soufflŽ is a bit of fun and precision but itÕs worth it. ItÕs an excuse to play, learn and delight your taste buds with a dessert that feels like itÕs from a patisserie. Whether youÕre a seasoned baker or a beginner, this will impress and bring happiness to your table.

How To Bake An Irresistible Baked Alaska SoufflŽs

Baked Alaska soufflŽs are a decadent dessert that combines the creaminess of ice cream, the fluffiness of soufflŽ and the sweetness of meringue. This showstopper is perfect for special occasions or when you want to wow with your baking skills.

Ingredients

For the SoufflŽ:

• 250ml milk
• 30g all-purpose flour
• 30g butter
• _ cup sugar
• 3 egg yolks
• 4 egg whites
• 1 tsp vanilla essence

For Assembly:

• 500ml ice cream of your choice
• Sponge cake (store-bought or homemade)
• 100g sugar

For Meringue:

• 3 egg whites
• 100g sugar

Method

1. Heat milk in a saucepan until warm. In another bowl, mix flour and butter to form a paste.
2. Add warm milk to the paste, whisking to avoid lumps. Return to heat and cook until thickened. Cool slightly.
3. Beat egg yolks with sugar until pale. Add to cooled milk-flour mixture. In a clean bowl, whip egg whites to stiff peaks. Fold into soufflŽ base.
4. Pour into a baking dish or ramekins and bake at 180¡C (350¡F) for 10Ð12 minutes.
5. Beat egg whites and sugar until glossy and stiff peaks. Place sponge cake at the bottom. Scoop ice cream over cake and top with cooled soufflŽ base.
6. Spread meringue over the top, making sure it covers the dessert. 5Ð7 minutes or until golden brown.

8 Ways To Make Irresistible Baked Alaska SoufflŽs

Choose The Right Ice Cream

The ice cream is the star of the show so choose a flavor that matches the rest of the dessert. Vanilla is classic but dark chocolate, pistachio or raspberry add an extra layer of fun. For a more decadent experience try combining two complementary flavors like coffee and caramel.

Build A Stable Sponge Cake Base

The base of your baked Alaska soufflŽ needs to be sturdy yet tender to hold the ice cream and soufflŽ layers. A homemade sponge cake, lightly soaked in syrup or liqueur is perfect. Avoid moist or crumbly cakes as they will make assembling the dessert difficult.

Get The Meringue Right

The meringue is the hero of the dessert, that golden finish. To get stiff, glossy peaks use room temperature egg whites and add sugar gradually while whipping. A pinch of cream of tartar or lemon juice will stabilise the meringue further. Make sure the meringue completely covers the ice cream to insulate it from the heat during baking and create the perfect contrast of hot and cold.

Chill The Ice Cream And Cake Before Assembling

An ice cream layer will hold its shape during baking. Let the ice cream soften slightly before molding it over the cake base, then re-freeze until firm. This will prevent it from melting when you add the meringue. A cold cake base will also keep the layers intact during assembly.

Use A Hot Oven For A Quick Bake

Bake your assembled dessert at a high temperature (200¡C or 400¡F) so the meringue browns quickly without melting the ice cream. Preheat the oven well and bake for 5-7 minutes. Keep an eye on it so it doesnÕt over-brown.

Try Adding Flavor

Add a little something extra to your baked Alaska soufflŽ. A pinch of cinnamon, cardamom or citrus zest to the meringue. Flavored syrups like orange, almond or coffee in the sponge cake. These small changes will make it your own while still being a classic.

Work Fast

Speed is key when assembling baked Alaskas to prevent the ice cream from melting. Have all your components ready before you start: an ice cream layer, a cooled cake base and whipped meringue. Assemble on a cold baking sheet and work fast to cover the dessert with meringue before baking.