Lemon Baked Alaska

Baked Alaska is pure theater, and this lemon version goes all in. A brandy-soaked lemon cake layer gets topped with mounds of lemon ice cream, sealed completely in stiff meringue, and browned in a hot oven. Then at the table, you pour brandy around it and light the whole thing on fire.

The brandy-soaked cake needs to sit overnight (or at least several hours) so the alcohol absorbs fully into the sponge. Poke holes in the cake before pouring so it soaks evenly rather than pooling on top.

The meringue is the insulation. It has to cover every square inch of ice cream with no gaps, or the heat will melt through. Beat those egg whites until they stand in stiff peaks, then seal the edges where the meringue meets the plate.

Pro Tips

• Use rock-hard frozen ice cream straight from the freezer. Soft ice cream melts before the meringue has time to brown.
• Shape the ice cream into half-ball mounds ahead of time and refreeze them on a tray. This lets you assemble quickly when it’s go time.
• The oven needs to be screaming hot. You’re browning the meringue in minutes, not baking it. Get in and get out before the ice cream surrenders.
• For the flambe, warm the brandy slightly before lighting. Cold brandy is harder to ignite.

Variations

• Use any ice cream flavor you like. Raspberry with the lemon cake is a stunning combination.
• Skip the flambe if you’re nervous about fire. A kitchen torch gives the same caramelized meringue without the drama.
• Swap the cake mix for a homemade lemon sponge if you want to go from scratch.