Marshfield Ice Cream

Baked Alaska

A serious 70s classic this one – but one we feel should be revived! This version is very straightforward – apart from making simple meringue it’s really just a case of assembling ingredients. Did you know Baked Alaska is also called Norwegian Omelette?

Get everything weighed & measured before you start assembling. That way once you’ve put the ice cream on top of the fruit layer you can quickly add the meringue and get it in the oven before the ice cream melts.

Serves 6




Ready-made large sponge flan case

Approx. 300g strawberries, cut into chunks (about one punnet – or however much you’d like)

Approx. 150g raspberries (about one punnet – or however much you’d like)

1tbsp caster sugar and 1 dessert spoon balsamic vinegar (for macerating the strawberries – optional)

1 litre tub Marshfield Farm Ice Cream (Very Vanilla, Clotted Cream, Chocoholic Heaven are good choices)

4 egg whites

170g caster sugar


Recommended Flavours

Vanilla Clotted Cream

Rich Clotted Cream

Chocoholic Heaven



Preheat the oven to 220C / Gas 7.

Macerate your strawberries. Sprinkle with the caster sugar, stir, and leave for 10 minutes. Then add the balsamic vinegar and leave for a further 10 minutes. This step is optional.

Make the meringue. Beat the egg whites until stiff, then fold in the sugar and beat again until glossy.

Assemble. Put the flan case onto an oven tray or similar. Lay the strawberries and raspberries onto the flan (you can also use cherries). Scoop out scoops of ice cream (as much as you want!) and place on top of the fruit layer. Then spoon meringue over the ice cream and flan case to cover everything.

Cook. Quickly put into the oven and heat for 3-5 minutes until the meringue is lightly browned.

Serve immediately.

Other Recipes To Try

Easter Sundae

Black Forest Sundae

Irish Cream Liqueur Hardshake

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