Toffee Caramel Baked Alaska for Two

Toffee Caramel Baked Alaska

I tried to make Baked Alaska for the first time and I made an itty bitty red velvet one. It was glorious. A red velvet cake base, vanilla ice cream filling and a chocolate meringue outside. It was all glorious that is until it melted to a puddle in the oven!

I was devastated. I didn’t have any more red velvet cake on hand so I vowed to try once more but with a vanilla cake base, with a vanilla toffee ice cream and a secret caramel center. To avoid a a gloopy mess this time around I made certain it was rock hard before going into the oven.

Toffee Caramel Baked Alaska

I used one Lakeland hemisphere mold which makes it the perfect size for a dessert for two or three. I read the murder mystery novel, Baked Alaska, which takes place on a cruise ship in Alaska and couldn’t stop thinking about it.

Toffee Caramel Baked Alaska

I love this dessert because I made it completely out of leftover items. Anytime I have leftover cake batter I make a few extra cupcakes or cake layers and freeze them. I also saved and froze the egg whites after I made a custard based ice cream.

Toffee Caramel Baked Alaska for Two

Yield: 1 Mini Baked Alaska


1 6 or 7 inch vanilla cake round

1 liter vanilla toffee ice cream (I stirred Heath toffee chips into vanilla ice cream)

3 tbs caramel sauce (I used some Bonne Maman)

Meringue (3 egg whites, 1/3 cup sugar, 1 tsp vanilla)


  1. Trim your cake round to be the same size as the bottom of your hemisphere mold. Keep wrapped until later.
  2. Cover the inside of your hemisphere mold with saran wrap (leave overhang). Take your ice cream out and let it soften. Transfer to bowl and stir in any chips. Spread the ice cream into the mold. Spread around the sides first. Add the caramel to the center and then fill in the rest with the ice cream.
  3. Bring up the sides of the saran wrap and place in the freezer for 2 hours. Unwrap the saran wrap and place the cake round on top (use a glob of fresh ice cream for some glue). Wrap the entire mold in another piece of saran wrap and freeze for 4 hours or overnight.
  4. Make the meringue. In the bowl of an electric mixer whisk the egg whites and once they turn foamy slowly pour in the sugar and vanilla. Whisk until glossy and stiff peaks form. Unwrap the cake mixture and invert onto a baking tray.
  5. Preheat the oven to 400 F/230 C (on broil). Spread or pipe the meringue all over and bake for 2 minutes until the meringue starts to turn brown (I took out my kitchen blow torch and touched up a few white spots). You can place the cake in the freezer again after the meringue goes on (I did after what happened the first time!).
  6. Serve immediately and place any uneaten slices back in the freezer.


adapted from Baked Alaska

I received the hemisphere mold from Lakeland

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