Have you ever been on a cruise and had one of those insanely over-the-top desserts that just blew your mind? I’m talking the kind of sweet treat that’s so decadent, so indulgent, you couldn’t possibly recreate it at home. Well, let me introduce you to the Baked Alaska Martini – a dessert cocktail that’ll transport you straight to the high seas with its creamy, boozy bliss. (Fair warning: you may need to loosen your belt a notch after this one!)
I first encountered this divine creation on a Princess cruise a few years back. They rolled out the Baked Alaska parade with all the pomp and circumstance you’d expect from a ritzy cruise line. As the flambeéd meringue mountains glided by, I knew I had to have one…or three. Let’s just say that night ended with me doing my best “King of the World” impersonation on the lido deck. No regrets!
Pro Tip: To get that perfect liquid nitrogen-chilled martini glass, stick it in the freezer for 30 minutes before serving. The contrast of icy cold glass and warm, toasty meringue is half the fun!
Ingredients
- 1 cup vanilla ice cream, softened
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large egg whites, room temperature
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 oz vodka
- 1 oz coffee liqueur
- 1 oz Irish cream liqueur
- Chocolate shavings for garnish
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 200mg |
| Total Carbs | 55g |
| Dietary Fiber | 0g |
| Sugars | 40g |
| Protein | 5g |
Facts & Figures
You’d be forgiven for thinking the Baked Alaska was invented by some culinary genius on a cruise ship, but its origins actually trace back to the 1800s. According to food historians, this meringue-encased ice cream bomb was created by a chef at New York’s Delmonico’s restaurant to commemorate the United States’ purchase of Alaska from Russia.
While it looks wildly impressive (and let’s be honest, a bit intimidating), the Baked Alaska is surprisingly simple to construct at home. The key is working quickly to seal that meringue “igloo” around the ice cream before it melts. (Definitely an “ohh” and “ahh” moment when it emerges from the oven!)
Equipment & Tools Needed
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Piping bag with large star tip (or a ziplock bag with corner snipped off)
- Kitchen torch (or oven broiler)
- Martini glasses (chilled in freezer)
Step-by-Step Procedure
- Preheat oven to 500°F. Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the egg whites with a hand mixer until foamy. Gradually add in the sugar while beating on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in the vanilla.
- Gently fold in the flour mixture with a rubber spatula until just combined. Don’t overmix!
- Scoop the softened ice cream onto the prepared baking sheet and shape into a dome, smoothing the sides.
- Using a piping bag or ziplock bag, pipe the meringue over the ice cream to completely encase it. Work quickly!
(One time I didn’t move fast enough and had a melty mess – it happens to the best of us!)
- Bake for 3-5 minutes until the meringue is lightly golden brown on the surface.
- Remove from oven and use a kitchen torch to lightly brown any remaining white areas on the meringue. (If you don’t have a torch, you can pop it under the broiler for 30 seconds to a minute.)
- While the Baked Alaska is baking, combine the vodka, coffee liqueur and Irish cream in a shaker filled with ice. Shake vigorously and strain into chilled martini glasses.
- Carefully transfer the baked Alaska dome onto a plate or platter. Scoop some of the cocktail over the ice cream, allowing it to soak in a bit.
- Garnish with chocolate shavings and serve immediately with remaining cocktail on the side.
Benefits of This Dish / Key Ingredients
Besides being an utterly delicious, celebratory treat, the Baked Alaska martini does offer a few nutritional perks:
- Egg whites provide a good dose of protein to balance out the sugar rush.
- Coffee liqueur contains antioxidants that may provide some health benefits (in moderation, of course).
- The chocolate garnish is a source of flavanols, which some research suggests may have heart-healthy properties.
That said, this is definitely a “sometimes food” – not something you’d want to indulge in daily! Everything in moderation, as they say.
Pros and Cons
Pros:
- Insanely delicious flavor combination of creamy, boozy, and toasty sweet
- Looks wildly impressive (hello, showstopper dessert!)
- Relatively easy to make at home with basic ingredients
- Fun twist on a classic cocktail and dessert
Cons:
- Definitely a calorie bomb (this is not “diet food”)
- Requires a few different steps and tools like a kitchen torch
- Contains alcohol, so not ideal for kids or those avoiding booze
- Meringue can be finicky if not assembled quickly
As long as you embrace the indulgence, those “cons” are pretty minor if you ask me! I’d take a molten, spiked Baked Alaska over a boring scoop of ice cream any day.
Variations & Substitutions
The beauty of this recipe is how easy it is to switch up the flavors or make substitutions:
- Booze Swap: Instead of the vodka/coffee/Irish cream combo, you could use rum, amaretto, or even an orange liqueur like Grand Marnier for different flavor profiles. (I once did a chocolate martini version with creme de menthe that was super fun.)
- Ice Cream Flavors: Vanilla is classic, but you could use chocolate, coffee, or even a fruity sorbet for a dairy-free version.
- Meringue Mix-Ins: For extra texture and flavor, fold in things like crushed cookies, chopped nuts, or shredded coconut into the meringue before baking.
- Garnish Galore: Get creative with garnishes like sprinkles, crumbled candy pieces, or even a drizzle of fruit sauce.
Serving Suggestions
While this dessert martini is definitely the star of the show, you could easily dress it up even further for a real “cruise casual” experience:
- Serve it up with some crisp linen napkins for that fancy vibe.
- Add a fun garnish like a pineapple wedge or cocktail umbrella for a tiki twist.
- Put together a dessert sampler plate with bite-sized treats like cream puffs or chocolate-dipped strawberries.
And don’t forget the most important pairing of all – good friends! This is definitely a shareable dessert to linger over and swap stories. (Maybe even tell a few tall cruise tales of your own over a second round…)
Storage & Make-Ahead Tips
Sadly, this is one of those desserts that’s best enjoyed fresh out of the oven. The meringue will start to weep and get soggy if it sits too long.
That said, you can make some components ahead if you’re short on time:
- The meringue can be piped onto the baking sheet and held at room temp for up to 2 hours before baking.
- The cocktail can be batched in advance and stored in the fridge for 2-3 days. Just give it a shake before pouring over the baked Alaska.
If you do have leftovers (props to you!), the ice cream will be a melty mess, but you can always scrape off the meringue topping and enjoy that on its own. Not quite the same, but hey, waste not want not! I’ve been there before – no judgment here.
Here is Part 2 of the recipe blog post, including FAQs and a conclusion, written in a conversational, personal style with anecdotes and varied sentence structures:
Can I make this without an ice cream maker?
Absolutely! I’ve been there—my ice cream maker conked out mid-churn a few summers ago. The no-churn method works great. Just whip the cream until stiff peaks form, then fold in the condensed milk and any flavorings. Freeze in a loaf pan, stirring it up every 30-60 minutes to incorporate air. Takes a bit more hands-on time but the results are terrific. (And no noisy machine to wake the baby!)
What’s your favorite way to spike the ice cream?
I’m a bourbon girl myself—something high-proof like Maker’s Mark or Woodford Reserve. Just a glug or two gives it such a rich, oaky kick. That said, I’ve also done fun riffs with amaretto, Frangelico, even a splash of good Irish cream. My advice? Don’t go overboard; you want the boozy note to complement the other flavors.
Ever make this gluten-free?
You know, I haven’t tried a 100% gluten-free version yet. But I don’t see why you couldn’t substitute your favorite gluten-free flour blend for the all-purpose. Maybe start with 3/4 of the amount called for and add more if needed to get that nice cake-batter consistency. Let me know if you experiment with it! As for the meringue, that part is naturally gluten-free as written.
How long can I keep the assembled dessert?
Okay, real talk: this showstopper is meant to be eaten pretty quickly after assembling. Like, within an hour or two at most. Any longer and the meringue can start to weep and get soggy. But here’s my trick—make all the components ahead and just do the final assembly right before serving. The cake, ice cream, and meringue can hang out separately in the fridge or freezer for a day or two until you’re ready to wow everyone.
Conclusion
So there you have it—all the insider tips for crafting this epic Baked Alaska Martini Princess Cruise Recipe at home! Don’t be intimidated; I promise it’s easier than it looks once you’ve done it. Remember to have fun with the flavors and make it your own. Maybe start a new tradition of birthday Baked Alaskas or holiday Baked Alaskas!
One final tip: Let any leftovers sit at room temp for 5-10 minutes before diving in. That brief thaw helps all the glorious textures meld together in every bite. (Seriously, is there anything better than the hot-cold contrast with that crackly meringue on top? Pure bliss.)
Happy cooking and enjoy your Baked Alaska Martini Princess Cruise Recipe! Let me know how it goes in your kitchen—I’m always looking for new tricks to try. Cheers!