Ever Wanted a Dessert That Looks Like a Showstopper but Tastes Like Summer?
Imagine slicing through a fluffy, toasted meringue to reveal layers of creamy vanilla ice cream, tangy raspberry sorbet, and angel food cake soaked in a vibrant blackberry sauce. Sounds like a patriotic party on a plate, right? That’s exactly what Summer Berry Baked Alaska brings to your table! This red, white, and blue dessert is a tropical twist on a classic, perfect for summer gatherings, Fourth of July celebrations, or any time you want to wow your guests. In this blog post, we’ll guide you through every step to create this stunning treat, with tips to make it easier than it looks. Let’s dive into the berry-filled fun!
Overview: Why This Baked Alaska Shines
Summer Berry Baked Alaska is a dazzling dessert that combines creamy ice cream, tart sorbet, and light angel food cake, all wrapped in a golden meringue. The blackberry-soaked cake adds a patriotic blue hue, making it a festive choice for summer events. With a 2.5-star rating from 2 reviews, it’s a unique treat that’s worth mastering.
- Time Requirement: 1 hour active prep, plus 11 hours 5 minutes freezing. Total: 12 hours 5 minutes.
- Difficulty Level: Intermediate. Requires some care with layering and meringue, but our steps make it doable.
- Why It’s Special: Serves 10-12, looks spectacular, and blends sweet, tart, and creamy flavors in a fun, frozen package.
- Health Perks: Blackberries and raspberries provide antioxidants and vitamin C, making this a tasty way to enjoy fruit in moderation.
Grab your bowl, and let’s create a dessert that screams summer!
Essential Ingredients
This Baked Alaska uses simple ingredients with a focus on fresh, bold flavors. Here’s what you need and why each one matters:
- Blackberries (2 cups): Create the vibrant blue sauce.
- Why it matters: Adds tart, juicy flavor and color to the cake layer.
- Substitution: Use blueberries or mixed berries for a similar effect.
- Sugar (1/4 cup for sauce, 2/3 cup for meringue): Sweetens the sauce and stabilizes the meringue.
- Why it matters: Balances tartness and creates a glossy meringue.
- Substitution: Use honey in the sauce, but reduce slightly to avoid oversweetening.
- Lemon (Zest and juice of 1): Brightens the blackberry sauce.
- Why it matters: Adds a zesty kick to balance sweetness.
- Substitution: Use lime or orange zest and juice.
- Vanilla Ice Cream (2 cups / 1 pint, softened): Forms the creamy base layer.
- Why it matters: Provides a rich, neutral contrast to the tart sorbet.
- Substitution: Use coconut or almond milk ice cream for dairy-free.
- Raspberry Sorbet (4 cups / 2 pints, softened): Adds a vibrant red layer.
- Why it matters: Brings tart, fruity flavor and color.
- Substitution: Try strawberry or mango sorbet.
- Angel Food Cake (15 oz, cut into 1/2-inch slices): Creates light, spongy layers.
- Why it matters: Soaks up the blackberry sauce and adds airy texture.
- Substitution: Use pound cake or sponge cake for a denser texture.
- Egg Whites (4 large, room temperature): Form the fluffy meringue.
- Why it matters: Create the toasted, swirly exterior.
- Tip: Ensure no yolk traces for best whipping.
- Cream of Tartar (Pinch): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape.
- Nonstick Cooking Spray: Preps the bowl for easy unmolding.
Pro Tip: Use fresh blackberries for the best flavor, and soften ice cream and sorbet just enough to spread easily.
Step-by-Step Instructions
Making Summer Berry Baked Alaska is like building a frozen masterpiece. Follow these steps for a stunning result:
- Make the Blackberry Sauce:
- In a medium saucepan, combine 2 cups blackberries, 1/4 cup sugar, and 1/4 cup water.
- Simmer over medium-high heat, stirring occasionally, until soft and saucy (about 5 minutes).
- Remove from heat, stir in the zest and juice of 1 lemon, and pour into a pie plate to cool to room temperature.
- Tip: Mash berries gently while cooking for a smoother sauce.
- Prep the Bowl:
- Spray a 3 1/2-quart metal or glass bowl with nonstick cooking spray.
- Line with plastic wrap, leaving a 1-inch overhang over the edges.
- Tip: Smooth out the plastic wrap to avoid creases in the dessert.
- Layer the Ice Cream:
- Spread 2 cups softened vanilla ice cream evenly over the bottom of the bowl.
- Use a large piece of plastic wrap to press the ice cream down, ensuring no gaps.
- Tip: Work quickly to keep the ice cream from melting too much.
- Add the First Cake Layer:
- Dip both sides of half the angel food cake slices (1/2-inch thick) into the cooled blackberry sauce, like French toast.
- Arrange over the ice cream, tearing pieces to cover in a flat layer.
- Drizzle any remaining sauce over the cake.
- Tip: Press gently to ensure the cake sticks to the ice cream.
- Layer the Sorbet:
- Spread 4 cups softened raspberry sorbet over the cake layer.
- Use plastic wrap to press down and smooth with a spatula.
- Tip: Soften sorbet in the fridge for 15 minutes for easier spreading.
- Add the Final Cake Layer:
- Place the remaining angel food cake slices over the sorbet, tearing pieces to cover in a flat layer.
- Fold the plastic wrap overhang over the top and press gently.
- Freeze until hard, at least 4 hours or overnight.
- Tip: Ensure the cake covers the sorbet completely for a neat shape.
- Make the Meringue:
- In a large bowl, whip 4 egg whites and a pinch of cream of tartar with an electric mixer on medium-high speed until foamy (about 2 minutes).
- Increase to high speed, gradually add 2/3 cup sugar, and whip until stiff peaks form and the sugar dissolves (about 5 minutes).
- Tip: The meringue should be glossy and hold its shape when lifted.
- Assemble and Freeze:
- Invert the frozen dessert onto a parchment-lined baking sheet and remove the plastic wrap. If it sticks, let the bowl stand overturned for 5 minutes.
- Spread meringue evenly over the sides, thicker on top, and create swirly peaks with the back of a spoon.
- Freeze for 3 hours or up to 2(animated) days.
- Tip: Work quickly to keep the ice cream frozen while spreading meringue.
- Bake or Torch:
- Preheat the oven to 500°F (260°C). Bake for 3-5 minutes until the meringue is browned. Alternatively, use a kitchen torch to brown the meringue all over.
- Tip: Watch closely in the oven to avoid over-browning.
- Serve:
- Use two large spatulas to transfer the Baked Alaska to a serving plate or cake stand.
- Slice into wedges and serve immediately.
- Health Benefit: Berries are packed with antioxidants and vitamin C, making this a delicious way to enjoy fruit in a treat!
Assembly: Building Your Baked Alaska
Think of this dessert as a frozen layer cake with a meringue crown! Here’s how to assemble it for maximum wow:
- Layer the Ice Cream and Sorbet:
- Start with vanilla ice cream at the bottom of the bowl, pressing firmly to create a smooth base.
- Add blackberry-soaked angel food cake, then raspberry sorbet, and top with more cake.
- Tip: Press each layer gently with plastic wrap to ensure no air pockets.
- Unmold the Core:
- Invert the frozen dessert onto a baking sheet and remove the bowl and plastic wrap for a dome shape.
- Presentation Tip: Chill the baking sheet beforehand to keep it cold.
- Cover with Meringue:
- Spread meringue over the entire dessert, making it thicker on top, and create swirly peaks for a dramatic look.
- Presentation Tip: Use a spoon to swirl for a classic Baked Alaska style.
- Brown and Serve:
- Bake or torch the meringue for a golden finish, then transfer to a serving plate.
- Presentation Tip: Slice into wedges to show off the red, white, and blue layers.
Serving Suggestion: Serve on a chilled cake stand with extra blackberries on the side. Pair with sparkling lemonade for a festive touch!
Storage and Make-Ahead Tips
Summer Berry Baked Alaska is perfect for prepping ahead:
- Storing Leftovers:
- Wrap tightly in plastic wrap and store in the freezer for up to 1 week.
- Re-torch or broil lightly before serving to refresh the meringue.
- Tip: Store in a deep freezer to maintain shape.
- Freezing:
- Assemble the ice cream, sorbet, and cake layers up to 2 days ahead and freeze.
- Add meringue and brown just before serving for the best texture.
- Tip: Freeze in a bowl to keep the dome shape intact.
- Make-Ahead:
- Make the blackberry sauce up to 3 days ahead and store in the fridge.
- Assemble the dessert (without meringue) up to 1 day ahead and freeze.
- Tip: Soften ice cream and sorbet in the fridge for 15-20 minutes for easier spreading.
Recipe Variations
Want to mix it up? Try these fun twists on Summer Berry Baked Alaska:
- Tropical Twist: Swap blackberries for mango puree and use mango sorbet instead of raspberry.
- Chocolate Dream: Use chocolate ice cream instead of vanilla and drizzle with chocolate sauce before adding meringue.
- Mixed Berry: Combine strawberries, blueberries, and raspberries in the sauce for a mixed berry flavor.
- Gluten-Free: Use gluten-free angel food cake or make your own with gluten-free flour.
- Citrus Pop: Add orange zest to the meringue and use lemon sorbet for a zesty twist.
Quick Prep Tip: Make extra blackberry sauce to drizzle over slices when serving.
Conclusion
Your Summer Berry Baked Alaska is ready to steal the show at your next gathering! With its vibrant layers, creamy textures, and golden meringue, this dessert is as fun to make as it is to eat. Perfect for summer barbecues, patriotic holidays, or any time you want a cool, impressive treat, it’s sure to bring smiles. Try a variation or keep it classic—either way, you’re in for a delicious adventure. Grab your bowl, whip up some meringue, and enjoy every frosty, berry-packed bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
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Summer Berry Baked Alaska
Description
Imagine slicing through a fluffy, toasted meringue to reveal layers of creamy vanilla ice cream, tangy raspberry sorbet, and angel food cake soaked in a vibrant blackberry sauce. Sounds like a patriotic party on a plate, right? That’s exactly what Summer Berry Baked Alaska brings to your table! This red, white, and blue dessert is a tropical twist on a classic, perfect for summer gatherings, Fourth of July celebrations, or any time you want to wow your guests
Ingredients
This Baked Alaska uses simple ingredients with a focus on fresh, bold flavors. Here’s what you need and why each one matters:
- Blackberries (2 cups): Create the vibrant blue sauce.
- Why it matters: Adds tart, juicy flavor and color to the cake layer.
- Substitution: Use blueberries or mixed berries for a similar effect.
- Sugar (1/4 cup for sauce, 2/3 cup for meringue): Sweetens the sauce and stabilizes the meringue.
- Why it matters: Balances tartness and creates a glossy meringue.
- Substitution: Use honey in the sauce, but reduce slightly to avoid oversweetening.
- Lemon (Zest and juice of 1): Brightens the blackberry sauce.
- Why it matters: Adds a zesty kick to balance sweetness.
- Substitution: Use lime or orange zest and juice.
- Vanilla Ice Cream (2 cups / 1 pint, softened): Forms the creamy base layer.
- Why it matters: Provides a rich, neutral contrast to the tart sorbet.
- Substitution: Use coconut or almond milk ice cream for dairy-free.
- Raspberry Sorbet (4 cups / 2 pints, softened): Adds a vibrant red layer.
- Why it matters: Brings tart, fruity flavor and color.
- Substitution: Try strawberry or mango sorbet.
- Angel Food Cake (15 oz, cut into 1/2-inch slices): Creates light, spongy layers.
- Why it matters: Soaks up the blackberry sauce and adds airy texture.
- Substitution: Use pound cake or sponge cake for a denser texture.
- Egg Whites (4 large, room temperature): Form the fluffy meringue.
- Why it matters: Create the toasted, swirly exterior.
- Tip: Ensure no yolk traces for best whipping.
- Cream of Tartar (Pinch): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape.
- Nonstick Cooking Spray: Preps the bowl for easy unmolding.
Pro Tip: Use fresh blackberries for the best flavor, and soften ice cream and sorbet just enough to spread easily.
Instructions
- Make the Blackberry Sauce:
- In a medium saucepan, combine 2 cups blackberries, 1/4 cup sugar, and 1/4 cup water.
- Simmer over medium-high heat, stirring occasionally, until soft and saucy (about 5 minutes).
- Remove from heat, stir in the zest and juice of 1 lemon, and pour into a pie plate to cool to room temperature.
- Tip: Mash berries gently while cooking for a smoother sauce.
- Prep the Bowl:
- Spray a 3 1/2-quart metal or glass bowl with nonstick cooking spray.
- Line with plastic wrap, leaving a 1-inch overhang over the edges.
- Tip: Smooth out the plastic wrap to avoid creases in the dessert.
- Layer the Ice Cream:
- Spread 2 cups softened vanilla ice cream evenly over the bottom of the bowl.
- Use a large piece of plastic wrap to press the ice cream down, ensuring no gaps.
- Tip: Work quickly to keep the ice cream from melting too much.
- Add the First Cake Layer:
- Dip both sides of half the angel food cake slices (1/2-inch thick) into the cooled blackberry sauce, like French toast.
- Arrange over the ice cream, tearing pieces to cover in a flat layer.
- Drizzle any remaining sauce over the cake.
- Tip: Press gently to ensure the cake sticks to the ice cream.
- Layer the Sorbet:
- Spread 4 cups softened raspberry sorbet over the cake layer.
- Use plastic wrap to press down and smooth with a spatula.
- Tip: Soften sorbet in the fridge for 15 minutes for easier spreading.
- Add the Final Cake Layer:
- Place the remaining angel food cake slices over the sorbet, tearing pieces to cover in a flat layer.
- Fold the plastic wrap overhang over the top and press gently.
- Freeze until hard, at least 4 hours or overnight.
- Tip: Ensure the cake covers the sorbet completely for a neat shape.
- Make the Meringue:
- In a large bowl, whip 4 egg whites and a pinch of cream of tartar with an electric mixer on medium-high speed until foamy (about 2 minutes).
- Increase to high speed, gradually add 2/3 cup sugar, and whip until stiff peaks form and the sugar dissolves (about 5 minutes).
- Tip: The meringue should be glossy and hold its shape when lifted.
- Assemble and Freeze:
- Invert the frozen dessert onto a parchment-lined baking sheet and remove the plastic wrap. If it sticks, let the bowl stand overturned for 5 minutes.
- Spread meringue evenly over the sides, thicker on top, and create swirly peaks with the back of a spoon.
- Freeze for 3 hours or up to 2(animated) days.
- Tip: Work quickly to keep the ice cream frozen while spreading meringue.
- Bake or Torch:
- Preheat the oven to 500°F (260°C). Bake for 3-5 minutes until the meringue is browned. Alternatively, use a kitchen torch to brown the meringue all over.
- Tip: Watch closely in the oven to avoid over-browning.
- Serve:
- Use two large spatulas to transfer the Baked Alaska to a serving plate or cake stand.
- Slice into wedges and serve immediately.
- Health Benefit: Berries are packed with antioxidants and vitamin C, making this a delicious way to enjoy fruit in a treat!
FAQs
1. Can I make this without a torch?
Yes! Bake at 500°F for 3-5 minutes to brown the meringue, watching closely to avoid burning. Freeze immediately after.
2. Is this dessert healthy?
Berries provide antioxidants and vitamin C, but it’s a sweet treat. Enjoy in moderation or use low-sugar ice cream for a lighter version.
3. How do I keep the ice cream from melting during assembly?
Work quickly, soften ice cream and sorbet just until spreadable, and chill the bowl and tools beforehand.
4. Can I make this dairy-free?
Yes! Use dairy-free ice cream and sorbet, and check that the angel food cake is dairy-free.
5. How long does Baked Alaska last in the freezer?
Up to 1 week if tightly wrapped. Eat within a few days for the best meringue texture.
6. Can I use store-bought meringue?
Homemade meringue is best for stability, but store-bought can work if whipped fresh and piped immediately.