Baked Alaska

  • Preparation 30 MIN
    Freezing 2 H
  • Servings 12



  1. Line a 2-litres (8 cups) metal bowl with plastic wrap and freeze for 15 minutes.
  2. Remove the bowl from the freezer and spread the mango sorbet in an even layer up to the edge of the bowl. Freeze for 15 minutes.
  3. Spread the vanilla ice cream on the mango sorbet the same way. Refreeze for 15 minutes. Fill with the raspberry sorbet. Cover and freeze for 2 hours.
  4. Preheat the oven’s broiler. Freeze an oven-safe serving platter.
  5. In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar while beating. Continue to beat for 2 to 3 minutes, until the meringue forms very firm peaks.
  6. Remove from the bowl and place the dessert on the cooled platter. Top with the meringue and brown under the broiler. Slice and serve.


A good tip: For a more uniform colour, brown the meringue with a blowtorch, as you would for a crème brûlée.

Other flavour combos that you can use to make a baked Alaska:

Chocolate ice cream - Cherry sorbet - Vanilla ice cream

Coconut Sorbet - Strawberry ice cream - Pineapple sorbet

Caramel Ice Cream - Banana Sorbet - Chocolate Ice Cream

Blackberry sorbet - Vanilla Ice Cream - Lemon Sorbet

Strawberry sorbet - Coffee ice cream - Coconut sorbet

Pistachio ice cream - Orange sorbet - Coffee ice cream

Chocolate ice cream - Lemon Sorbet - Strawberries Ice cream

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 160  
Total Fat 3.2 g  
Saturated Fat 2 g  
Sodium (salt) 40 mg  
Carbohydrates 30 g  
Fibre 2 g  
Protein 3 g