Gordon Ramsay Baked Alaska Flambé Recipe

The First Time I Screwed This Up…

I torched the meringue—literally. Not the cool, table-side flambé kind. I mean full-on collapse. My ice cream puddled, my meringue wept, and the whole thing looked like a soggy snowman in July. I thought I’d nailed it because I followed a recipe. Big mistake.

Turns out, Baked Alaska isn’t just about steps—it’s about control. Heat control. Texture control. Timing. That’s where Ramsay’s method blew my mind. It’s not just about baking it—it’s about building it like a fortress: frozen core, insulated walls, a perfectly golden outer shell, and the final flambé for flair.

Here’s how to actually nail it.

Why This Works (And Where Most Go Wrong)

Most people either under-freeze the core or overbake the shell. Both kill the dish.

Here’s the battlefield:

• If your ice cream isn’t rock solid, it will melt before the meringue browns.
• If your meringue isn’t stiff enough, it’ll slump and let heat in.
• If you flambé wrong, you’ll either scorch the meringue or light the table on fire.

Gordon’s version works because:

• The layering is strategic: cake insulates, meringue seals.
• The freezing stages aren’t optional—they’re armor.
• The flambé isn’t just drama—it’s a controlled finish that enhances flavor.

Ingredients That Actually Matter

• 475g vanilla ice cream – Quality matters. Use dense, high-fat ice cream. Avoid low-fat or light—they melt like sorbet.
• 1 round white cake layer – Sponge or genoise. Needs to be firm and dry-ish to act as a heat barrier.
• 8 egg whites – Room temp. They whip better and hold volume.
• 200g white sugar – Stabilizes the meringue. Don’t skimp or swap here.
• 1g cream of tartar – Acid to stabilize the egg whites.
• 1g salt – Balances sweetness.

I once used angel food cake and low-fat ice cream. Disaster. The cake soaked, the ice cream dripped, and the meringue collapsed.

How To Make Gordon Ramsay Baked Alaska Flambé

Step 1 – Freeze the Core Like a Rock Line an 8-inch bowl with plastic wrap. Press in the softened ice cream, smooth the top, wrap, and freeze overnight. Not 4 hours. Not “until firm.” You want it brick-solid.

Step 2 – Make a Serious Meringue Beat 8 egg whites with cream of tartar, salt, and half the sugar until soft peaks. Add the rest of the sugar slowly and beat to stiff peaks. The meringue should be glossy and hold a sharp peak when lifted.

Step 3 – Assemble with Intention Place the cake on parchment. Unmold the ice cream dome on top. Immediately cover it completely with meringue—bottom too. No gaps. Swirl peaks for texture.

Step 4 – Freeze Again Put the whole thing in the freezer for 2 hours. This re-solidifies the outer layer and helps the meringue grip.

Step 5 – Bake Like a Boss Preheat the oven to 220°C (425°F). Place the Alaska on the bottom rack and bake for 8–10 minutes. Watch it like a hawk—pull it when golden peaks form.

Step 6 – Flambé (Optional but Iconic) Warm 30–60ml (2 tbsp–¼ cup) of dark rum or brandy, pour over the meringue, and light it with a long match. Do this tableside and safely. Don’t pour more alcohol once it’s lit.

Step 7 – Serve Immediately Slice with a hot knife. The contrast of hot meringue and frozen core is the payoff.

What Gordon Ramsay Says About This Dish

“It’s about contrast—ice cold inside, piping hot outside. You can’t rush it.” —(MasterClass)

“The flambé isn’t just for show—it gives a subtle caramelized note to the meringue.” —(Kitchen Nightmares Live Demo)

“Don’t cheat the chill time. Freeze the hell out of it or don’t bother.” —(Ramsay on The F Word)

Each of these stuck with me. Especially the last one—trying to shortcut freezing is how you get soup, not Alaska.

What I Got Wrong (And How I Fixed It)

• Didn’t freeze the ice cream long enough. Fixed by chilling overnight and using a metal bowl for faster freeze.
• Used a cheap sponge cake. Too soft, got soggy. Switched to a drier genoise-style base.
• Didn’t seal the bottom with meringue. Heat snuck in. Now I cover every millimeter.
• Tried flambéing with cold liquor. Flames fizzled. Now I warm the alcohol first.

Variations That Actually Hold Up

• Chocolate Baked Alaska – Use chocolate cake and chocolate or coffee ice cream. Keep the meringue plain.
• Berry Core – Add a raspberry coulis swirl inside the ice cream before freezing.
• Mini Alaskas – Same method, cupcake-size. Bake for just 5–6 minutes.
• No-Flambé Version – Skip the booze and torch the peaks lightly with a kitchen torch.

Avoid fruit toppings or sauces under the meringue. They steam and ruin the seal.

Pro Tips That Change the Game

• Use a serrated knife dipped in hot water to slice cleanly.
• For perfect peaks, hold the whisk vertically and pull up.
• Don’t bake on convection—it browns too fast and melts the core.
• Store alcohol for flambé at room temp—never from the fridge.

Storage + Leftover Moves

• Fridge: Wrap tightly in plastic. Eat within 2 days—texture declines fast.
• Freezer: Double-wrap in plastic and foil. Freeze for up to 2 weeks.
• Reheat: You can’t. You serve this fresh. Don’t try to rebake.
• Leftover Hack: Scoop the center and make it a sundae over hot brownies.

FAQs

Q: Can I flambé with vodka or tequila?
A: No. You need 40%+ alcohol and flavor. Brandy, rum, or Grand Marnier works best.

Q: Why is my meringue weeping?
A: Probably under-beaten or overbaked. Beat to stiff peaks, avoid baking too long.

Q: Can I use store-bought cake?
A: Yes—but avoid frosted cakes or ones with fillings. You want a dry, sturdy base.

Q: What if I don’t have a blowtorch?
A: Just bake it. The flambé is bonus drama, not essential.

Try More Recipes:

• Gordon Ramsay Biscoff Shake Recipe
• Gordon Ramsay Apple Compote Recipe
• Gordon Ramsay Strawberry Jam Recipe
• Gordon Ramsay Fondue Cookies Recipe