Honey Baked Alaska
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Making Honey Baked Alaska at home is easier than you'd think, and I love how quickly it comes together in under an hour. This stunning dessert features a fluffy almond cake crowned with creamy vanilla ice cream and a golden honey glaze studded with toasted almonds. The honey in this recipe isn't just for sweetness either, it's packed with antioxidants and natural enzymes that add depth to the flavor while being gentler on your system than refined sugar. What really wins me over is how impressive it looks when you bring it to the table, yet the whole process is wonderfully straightforward. Your friends will think you spent all day in the kitchen when really you've created something magical in minimal time.
Ella x
Ingredients
- 250unsalted butter
- 200 gramssugar
- 100 gramsbrown sugar
- 600 vanilla ice creamice cream
- 4large eggs
- 120 gramsall-purpose flour
- 10 gramsbaking powder
- 5 gramssalt
- 2 gramsalmond extract
- 100 gramshoney
- 60 gramssliced almonds
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿aF). Line a baking sheet with parchment paper.
Tip: Optional: for easy cleanup.
- 2
Make the biscuit crust: In a medium bowl, whisk together flour, baking powder, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs. Stir in the sliced almonds.
Tip: Tips: Use cold ingredients for a flaky crust. Don't overwork the dough.
- 3
Press the biscuit mixture into the bottom and up the sides of a 20cm (8-inch) springform pan.
Tip: Tips: Make sure the crust is evenly distributed and the edges are pressed firmly into the pan.
- 4
Chill the crust in the freezer for 10 minutes.
Tip: Optional: if you're short on time, you can skip this step.
- 5
Make the meringue: In a large bowl, beat the eggs and sugar until stiff peaks form. Add the almond extract and mix well.
Tip: Tips: Use room temperature eggs for a stiffer meringue. Don't overbeat the mixture.
- 6
Pour the meringue over the biscuit crust and smooth the top.
Tip: Tips: Make sure the meringue is evenly distributed and the edges are smooth.
- 7
Drizzle the honey over the meringue and sprinkle with sliced almonds.
Tip: Tips: Use high-quality honey for the best flavor.
- 8
Place the pan in the oven and bake for 15 minutes.
Tip: Tips: Keep an eye on the meringue after 10 minutes, as it can burn quickly.
- 9
Remove the pan from the oven and immediately place it under a broiler for 1-2 minutes, or until the meringue is golden brown.
Tip: Tips: Be careful not to burn the meringue.
- 10
Let the meringue cool completely in the pan.
Tip: Tips: This is the hardest part - waiting for the meringue to cool!
- 11
Once the meringue is cool, place the springform pan in the freezer and scoop the vanilla ice cream into a ball. Place the ball in the center of the meringue and press the edges to seal.
Tip: Tips: Use a sharp knife to create a clean seal.
- 12
Repeat the process to create multiple ice cream balls.
Tip: Tips: You can also use a cookie scoop to portion out the ice cream.
Recipe Variations
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