Mums' Baked Alaska
Shared by Vivienne · 11 November 2026
The story behind the recipe
My Nan used to make this, so my Mum followed suit for Christmas and celebrations. My Dad would sprinkle a little brandy over it and light a match. It was still a surprise when it lit! I can still see the glow on everyones' faces draped in smiles under the shimmering light! Magical! I made this as desert for my engagement party. 30 years later, a salted caramel version appeared on the menu for one of my childrens' graduation . When I see Baked Alaska on a menu it always makes me smile, and I have to have it! I have passed the recipie on to my children, and maybe they will do the same. Magical memories to last a lifetime.
- Vivienne
Ingredients
Sponge- 1. 200g caster sugar. 2. 4 eggs. 3. 200g softened butter. 4. 200g self raising flour. 5. 2 tsp milk. 6. A little vanilla essence. Meringue- 1. 6. Large Egg Whites. 2. 350g caster sugar. 3.2 tsp vinegar. For filling- 1. 1.5l. vanilla or raspberry ripple. 2. 200g raspberry jam.
Method
Sponge- 1. Heat oven to 160 degrees. 2. Beat sugar and butter for several minutes until light and fluffy. 3. Gradually add eggs, one at a time. 4. Sieve in the flour and mix . 5. Add in the milk and vanilla essence. 6. Place half the mixture in 2 lined or greased sponge tins, bake until golden brown ( 20 mins), allow to cool. 7. Beat the egg whites until stiff. 8. Whisk in sugar. 9. Then the vinegar. 10. Place the two sponge cakes on a large serving platter. 11.Spread the jam on top. 12. Then the icecream. 13. Smooth the meringue mixture all over the icecream and sponge. 14. If you have one, use a blow torch on the outside of the meringue. We had none so we would use an oven proof dish when assembling and pop it in the oven quickly with the top element on high for a similar effect!