Gordon Ramsay Baked Alaska Flambe Recipe

This fluffy frozen gordon ramsay baked alaska flambe recipe is made with vanilla ice cream, sponge cake, and Italian meringue, and ready in 4 hours and 40 minutes. Carving through the toasted shell reveals an icy, untouched core that melts instantly on the tongue. I always feel a thrill bringing this fiery spectacle to the table.

What I Learned Making This

When I first attempted this showstopper, my ice cream turned into a puddle before the meringue even browned. I quickly realised that freezing the core overnight is completely non-negotiable.

The other major lesson was mastering the Italian meringue, as pouring hot sugar syrup into whipping egg whites requires total focus. Once I respected the temperature boundaries, the final flambé went off without a hitch.

Gordon Ramsay Baked Alaska Flambe Recipe Ingredients

• 500g vanilla ice cream
• 1 round sponge cake base (about 8 inches)
• 4 large egg whites, room temperature
• 1/2 teaspoon lemon juice
• 250g caster sugar
• 100ml water
• 60ml brandy or cognac

How To Make Gordon Ramsay Baked Alaska Flambe Recipe

1. Prepare the Base: Line a small bowl with cling film, pack the vanilla ice cream inside firmly, and freeze for at least 4 hours.
2. Boil the Syrup: Combine the caster sugar and water in a saucepan, boiling until the temperature reaches 115 degrees Celsius.
3. Whip the Whites: Whip the egg whites and lemon juice to soft peaks, then slowly stream in the hot sugar syrup while whisking continuously until glossy.
4. Assemble the Alaska: Place the sponge cake on a platter, invert the frozen ice cream dome on top, and quickly cover it completely with the thick meringue.
5. Torch and Flambe: Brown the outside with a kitchen blowtorch, then warm the brandy in a pan, carefully ignite it, and pour over the meringue to serve.

Recipe Tips

• Freeze solid: The ice cream must be rock hard, or it will melt during the torching process.
• Seal the edges: Ensure the meringue touches the plate all the way around so no heat reaches the ice cream.
• Warm the booze: Cold brandy will not ignite, so always heat it gently before attempting the flambé.

What To Serve With Baked Alaska Flambe

Since this dessert is incredibly rich and dramatic, it pairs beautifully with a simple cup of dark espresso or black coffee. A tart berry coulis served on the side also cuts through the intense sweetness of the Italian meringue.

How To Store

If you have leftovers, place them in an airtight container and return them to the freezer immediately. The meringue will lose its crispy exterior after a few hours, but it remains safe to eat for up to 3 days.

FAQs

Can I make this in advance? Yes, you can fully assemble the cake and meringue dome, then keep it in the freezer overnight. Wait to torch and flambé it until right before serving.

What alcohol is best for flambéing? Brandy, cognac, or dark rum work best because their alcohol content is high enough to catch fire easily. Avoid wines or low-proof liqueurs.

Do I have to use Italian meringue? Yes, the hot sugar syrup cooks the egg whites and creates a dense, stable foam. Standard French meringue will weep and collapse under the intense heat.

Nutrition

• Calories: 450 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 100mg
• Total Carbohydrate: 65g
• Protein: 6g

Try More Recipes:

• Gordon Ramsay Vanilla Cupcakes Recipe
• Gordon Ramsay Muffins Recipe
• Gordon Ramsay Buttercream Frosting Recipe

gordon ramsay baked alaska flambe recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

30

minutes

Cooking time

6

hours 

50

minutes

Total time

7

hours 

20

minutes

gordon ramsay baked alaska flambe recipe features a fluffy, frozen core of vanilla ice cream wrapped in toasted Italian meringue. Ready in 4 hours and 40 minutes, this impressive table-side spectacle relies on sponge cake and warm brandy for an unforgettable dinner party finish.

Ingredients

• 500g vanilla ice cream

• 1 round sponge cake base (about 8 inches)

• 4 large egg whites, room temperature

• 1/2 teaspoon lemon juice

• 250g caster sugar

• 100ml water

• 60ml brandy or cognac

Directions

• 1. Prepare the Base: Line a small bowl with cling film, pack the vanilla ice cream inside firmly, and freeze for at least 4 hours.
• 2. Boil the Syrup: Combine the caster sugar and water in a saucepan, boiling until the temperature reaches 115 degrees Celsius.
• 3. Whip the Whites: Whip the egg whites and lemon juice to soft peaks, then slowly stream in the hot sugar syrup while whisking continuously until glossy.
• 4. Assemble the Alaska: Place the sponge cake on a platter, invert the frozen ice cream dome on top, and quickly cover it completely with the thick meringue.
• 5. Torch and Flambe: Brown the outside with a kitchen blowtorch, then warm the brandy in a pan, carefully ignite it, and pour over the meringue to serve.