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Baked Alaska

A light yet decadent dessert pie

The secret to David Burke's baked Alaska recipe is a little Kahlúa in the ice cream. I adapted this recipe to make it a green tea flavored ice cream. you can also make this recipe with either chocolate or vanilla cake, so feel free to adapt this recipe and leave out the cocoa.


For the ice cream

  • 8 Cups milk
  • 8 Cups heavy cream
  • 4 Tablespoons matcha green tea powder
  • 24 Ounces sugar, divided
  • 20 egg yolks
  • 21 Ounces white chocolate, cut into chunks
  • 7 Tablespoons Kahlúa
  • 1/2 Tablespoon vanilla extract

For the meringue

  • 1 1/2 Cup egg whites
  • 1 Cup sugar
  • Pinch of cream of tartar
  • 1 Cup confectioner's sugar

For the chocolate cake

  • 5 Cups all-purpose flour
  • 2 1/2 Cups sugar
  • 1 1/4 Cup cocoa powder
  • 2 1/2 Tablespoons brown sugar
  • 2 Teaspoons salt
  • 4 1/2 Cups buttermilk
  • 2 Cups butter, room temperature
  • 4 eggs
  • 2 Teaspoons vanilla extract
  • 12 Ounces melted chocolate


For the ice cream

Bring the milk, heavy cream, matcha powder and 12 ounces of sugar to a boil. Slowly add in the yolks and the rest of the sugar to the boiling liquid. Next add the white chocolate, the Kahlúa and the vanilla extract. Mix together until nappe, or thick enough to coat the back of a spoon. Let cool. Then fill the matcha mix into dome molds and freeze.

For the meringue

In a mixer on medium speed, mix together the first 3 ingredients until firm. Add the confectioner's sugar and mix on high until firm and shiny.  

For the chocolate cake

Preheat the oven to 350°F.   

Combine all of the ingredients, except the chocolate, into a stand mixer and beat for 30 seconds. Add the chocolate and beat for 3 minutes on high. Pour the batter into a 9-inch greased cake pan and bake for 45 minutes.

To assemble the Alaska:

After cake has cooled, cut out small round pieces. Place one piece of cake inside each Alaska dome with the ice cream. Top with a dallop of meringue. Bake for 2 minutes on low heat to brown meringue. Serve!