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Baked Alaska with raspberry sorbet, no-churn lime ice cream and meringue, as seen on Zoe Bakes, season 2.

Baked Alaska with Raspberry Sorbet & Lime Ice Cream

This Baked Alaska is a showstopper of a dessert. You can be as fancy as you’d like, making the ice cream and sorbet from scratch, or using store-bought. And your meringue can be crazy or tame, but lighting it on fire is not optional in my book!

Ingredients

Components

  • 1 qt 1 quart Raspberry Sorbet or your favorite store-bought sorbet
  • 2 qt No-Churn Lime Ice Cream or your favorite store-bought ice cream mixed in a bowl until the consistency of soft-serve
  • Store-bought pound cake
  • Swiss meringue

Raspberry Sorbet

  • 8 cups (940g) fresh or frozen raspberries
  • 1/4 cup lemon juice
  • About 1 cup hibiscus simple syrup exact amount will depend on sweetness of berries
  • About 1 cup Thai chile simple syrup exact amount will depend on sweetness of berries
  • 1 clean whole egg in shell for determining when the sorbet base is ready to freeze

Hibiscus Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 tbsp dried hibiscus flowers

Thai Chile Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 5 whole Thai chiles more or less to taste

No-Churn Lime Ice Cream

  • 3/4 cup (150g) granulated sugar 
  • 6 egg yolks
  • 1/2 cup lime juice 
  • Pinch of salt
  • 3 tbsp lime zest
  • 1/4 cup unsalted butter 
  • 8 ounces mascarpone
  • 1/4 cup (30g) confectioners’ sugar
  • 2 tsp vanilla
  • 1 1/2 cups heavy whipping cream

Swiss Meringue

  • 2 cups egg whites
  • 4 cups (800g) granulated sugar
  • 2 tsp vanilla extract
  • 3 drops rosewater

Instructions

Baked Alaska

  • Fill 6 semi sphere molds with raspberry sorbet and freeze for at least 2 hours before assembling the baked Alaska.
  • Line a 9x4x4 pullman pan with parchment, so a significant amount hangs over the top. Add a thin layer of raspberry sorbet to the bottom of the pan and place in the freezer. Freeze the rest of the sorbet for another use.
  • Once the sorbet has been freezing for 2 hours, remove from the freezer. It’s time for the next layer of ice cream. Add about half of the lime ice cream in an even layer over the first sorbet layer. 
  • Unmold the half spheres of sorbet and stick two together to form a full sphere. Place the spheres of sorbet into the layer of lime ice cream. Cover with the remaining lime ice cream. Add a super thin layer of cake for the base and cut it to fit the top of the ice cream in the pullman pan. You can use any thin cake you like. Using a layer of cake for the bottom helps to keep the baked Alaska from sliding around on the serving plate and makes serving easier.
  • Place the loaf pan back in the freezer and freeze for several hours, until frozen solid. 
  • Remove the ice cream from the freezer and invert the loaf pan over a serving plate. If the ice cream won’t come out, heat the pan by wrapping it with a hot towel or wave it with a blowtorch.
  • Cover the baked Alaska with the meringue. Freeze until ready to serve. Right before serving, toast the meringue with a blow torch. 

Raspberry Sorbet

  • Puree the raspberries in a blender. Strain through a fine mesh sieve to get remove the seeds. You should end up with about 3 cups raspberry puree. 
  • Put your raspberry puree in a container that has room to add more liquid and is deep enough that you can submerge an egg. Gently place the egg in the container. At this point it will probably sink straight to the bottom, so don’t just drop it in. If it heads to the bottom, remove it and add about 1/2 cup of simple syrup. Stir and try the egg again.
  • This time when you put the egg in it should be suspended in the liquid, maybe not to the surface yet, but hovering just below. Remove the egg.
  • Add another 1/2 cup of the simple syrup and stir. Place the egg in the sorbet, now you can see it starting to emerge. It needs to be about the size of a quarter above the surface to indicate that there is enough sugar in your solution. Add simple syrup a couple of tablespoons at a time until you have the right level.
  • Once it is floating high enough, pour into your ice cream maker and proceed according to the manufacturer’s instructions. 

Hibiscus Simple Syrup

  • In a sauce pot, bring the sugar, water and hibiscus to a simmer. Allow to simmer until the sugar is completely dissolved. Turn off heat and let sit until cool. Use or store in the refrigerator for up to a month.

Thai Chile Simple Syrup

  • In a sauce pot, bring the sugar, water and Thai chiles to a simmer. Allow to simmer until the sugar is completely dissolved. Turn off heat and let sit until cool. Use or store in the refrigerator for up to a month.

No-Churn Lime Ice Cream

  • First, make the lime curd. Whisk together lime juice, half of the lime zest, granulated sugar, egg yolks, and salt. Add the butter and set over a double boiler. Use a rubber spatula to stir the lime curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.
  • Strain the curd, then stir in the remaining lime zest. Cool in an ice bath until completely cold. This can be made two days ahead. 
  • When ready to make the ice cream, whip the mascarpone, sugar and vanilla until smooth, about 1 minute. Add the heavy whipping cream and whip the mixture until stiff peaks. 
  • Mix 1/3 of the mascarpone mixture into the chilled lime curd. Fold another 1/3 of the mascarpone into the lime curd until nearly blended and then add the remaining until completely incorporated. Pour into a loaf pan and freeze until firm.

Swiss Meringue

  • Bring about an inch of water in a saucepan to a simmer. Combine the egg whites and sugar in the bowl of a stand mixer. Place the bowl over the simmering water and stir the egg mixture with a rubber spatula until it is hot and all of the sugar has dissolved, about 5 minutes.
  • Remove from heat and place the bowl onto the stand mixer, fit with a whisk attachment. Beat on high speed until very thick, glossy and stiff peaks when you lift the beater. Add the vanilla and rosewater, mix well.