Baked Alaska Recipe with Caramel Sauce
This baked Alaska recipe with caramel sauce is one of my favorite desserts, teaming delicious, refreshing ice cream with perfect meringue. Here we are serving the baked Alaska with caramel sauce to make the dessert even more decadent. This dessert is served cold, and the meringue completely covers the ice cream inside, making it look like a big iceberg, hence the name.
Although you can make individual baked Alaska desserts, we like to make one big ones, using a small ready-made chocolate sponge cake, topping that with 2 kinds of ice cream, and then adding the sweet, sticky meringue mixture. I bet you can’t wait to try this baked Alaska recipe with caramel sauce.
You can use another kind of ice cream if you want, although the vanilla and caramel flavors do go nicely here. Sometimes I make this with vanilla, strawberry and chocolate ice cream for a classic baked Alaska flavor, but anything you want to use is good.
Tips for Our Baked Alaska Recipe with Caramel Sauce
You will need a candy thermometer to check on the temperature of the meringue mixture, so get one if you don’t already have one. We are adding hazelnuts to it, but you can swap them for almonds or another nut, or even leave them out if you prefer a nut-free baked Alaska recipe with caramel sauce.
The caramel sauce is made using cream, butter, sugar, molasses, and syrup. Again, you can use another kind of syrup if you want, even a bottled strawberry or fudge syrup. It will work just as well in the finished recipe.
- 8 oz (225g) white sugar
- 2 fl oz (50ml) water
- 4 egg whites
- 3 oz (75g) finely chopped hazelnuts
- 1 small readymade chocolate cake
- 1lb 2oz (500 ml) vanilla ice cream
- 1lb 2oz (500 ml) caramel ice cream
- Mandarin segments, for garnish (optional)
- 18 fl oz (500 ml) heavy cream (or double cream)
- 6 oz (175g) butter
- 6 oz (175g) brown sugar
- 1 tablespoon molasses (or black treacle)
- 1 tablespoon golden syrup (or equal parts honey and corn syrup)
- Put the sugar and water in a pan and bring the mixture to a boil.
- Let it boil rapidly, wiping the sides down with a wet pastry brush occasionally.
- Check with a candy thermometer to see when the mixture reaches 225 degrees F (110 degrees C).
- When it does, it's time to beat the egg whites until you get stiff peaks.
- When the sugar mixture reaches 250 degrees F (120 degrees C) take it off the heat.
- Pour the sugar mixture into the egg whites in a thin stream, beating with an electric mixer on the lowest setting.
- Keep going for 15 minutes or until the mixture is nearly cold.
- Fold in the nuts, then spoon this mixture into a plain nozzle-tipped piping bag.
- Put the cake on a serving plate and top with vanilla and caramel ice cream.
- Pipe the meringue all over it to cover.
- Use a mini-blowtorch to glaze the meringue.
- If you don't have one, you can pop it in a hot oven briefly.
- For the sauce, warm the cream in a pan, then whisk in the butter and sugar until melted.
- Whisk in the molasses and syrup.
- Serve the baked Alaska in wedges with the sauce drizzled around or over it.
- You can garnish the plates with mandarin segments, blackberries or another fruit, if liked, or with fresh mint sprigs.