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When I was growing up, kulfi was the ultimate summer treat—dense, creamy, and infused with cardamom. That flavor always stuck with me. It’s delicate but distinct, floral with just a hint of spice. So naturally, when I started playing with frozen desserts, I wanted to bring that nostalgic flavor into something new.
Enter: cardamom baked Alaska.
What Is a Baked Alaska?
Baked Alaska is a classic retro desserts that looks fancy but is surprisingly simple to make! It’s made with a base of cake, a center of ice cream (or semifreddo), and a layer of meringue that gets toasted until golden brown.
The magic is in the contrast: frozen on the inside, lightly caramelized marshmallow fluff-like meringue on the outside. I swapped traditional ice cream for cardamom semifreddo, no-churn Italian-style ice cream that’s smooth, rich, and easy to slice straight from the freezer.
Why Eggs Matter
In a dessert like this, where eggs play a starring role in both the semifreddo and the meringue, quality is everything. I use organic, free-range eggs like Pete & Gerry’s because they’re sourced from Certified Humane® family farms, and you can see and taste the difference. The yolks are richly colored and flavorful, and the whites whip up beautifully for that stable, glossy meringue finish~
Semifreddo relies on eggs to create its smooth, mousse-like texture. The eggs are cooked gently and then whisked into a thick sabayon, then folded into whipped cream. The result is a creamy, scoopable, and super-rich frozen dessert!
Tips for Making a Cardamom Baked Alaska
- Use freshly ground cardamom if you can, it’s more fragrant and flavorful so you get more bang for your buck!
- Use storebought pound cake, this cuts time and makes your life MUCH easier! I used Sara Lee frozen pound cake.
- Let your semifreddo freeze fully before adding meringue. This is key to prevent a melty mess!
- Torch the meringue just before serving for the best contrast in texture. As it sits it’ll get soft, so if you really want the lightly crispy toasted marshmallow vibe, serve right away!
For a little visual flair, I like topping mine with edible flowers, fresh berries, or crushed rose petals. It makes the whole dessert feel celebratory without being over the top!
This cardamom baked Alaska is my way of connecting the flavors I grew up with to the techniques I love using now. It feels both familiar and new and for me, that’s the sweet spot. Whether you’re planning a summer dinner party or just want to experiment in the kitchen, it’s a fun project with delicious results!
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Cardamom Baked Alaska
- Total Time: 0 hours
- Yield: 1 large or 8 small 1x
Description
Cardamom baked Alaska—a modern twist on the classic frozen dessert made with semifreddo, meringue, and South Asian flavors. Makes 1 large Baked Alaska or 8 mini Baked Alaskas
Ingredients
Cardamom Semifreddo
- 3/4 cup (170 g) heavy cream
- 2 large eggs
- 1/3 cup (74 g) granulated sugar
- 1/2 tsp ground cardamom
- 1/4 tsp kosher salt
1 store-bought pound cake*
Meringue
- 2 egg whites
- 1/4 tsp cream of tartar
- 2/3 cup sugar
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
- edible flowers, gold leaf etc for garnish (optional)
Instructions
Whisk heavy cream in a stand mixer until you reach stiff peaks, about 4-5 minutes. Set aside.
In a saucepan, add eggs, sugar, cardamom, and salt, and whisk continuously over low heat until the mixture reaches 165°F (74 °C), about 5-8 minutes. Remove from heat and vigorously whisk until pale and fluffy. I suggest using a hand mixer or a large balloon whisk.
Gently fold the whipped eggs into the whipped cream until well combined.
If you’re making one large baked Alaska, line a large bowl with plastic wrap and pour the semifreddo into the mold. Cover with plastic wrap and freeze for at least one hour. Slice a pound cake lengthwise into flat slabs. Lay the slabs side by side like tiles to create one large sheet. Use the base of your mold to trace and cut out a circle. Place the cake circle on top of the semifreddo (or ice cream), pressing gently to secure. Place the semifreddo bake into the fridge to freeze fully.
If you’re making small ones, take the pound cake and slice it lengthwise into 1/2-inch-thick slices. Use a cookie cutter the same size as the mold and punch out your cake. Pour the semifreddo mixture into each mold and top with a slice of pound cake. Cover with plastic wrap and freeze solid.
Make the meringue by adding egg whites and cream of tartar to a bowl of a stand mixer. Place the bowl over a pot of simmering water and gently whisk until it reaches 160°F. Whisk the egg whites with the stand mixer while slowly streaming in the sugar and then add the salt. Whisk for 7-10 minutes or until you have a thick, glossy meringue that doesn’t feel grainy when you rub it between your fingers. Whisk in the vanilla and spoon the meringue into a piping bag.
Gently remove the semifreddo from its molds and place it onto a plate. Pipe the meringue around the entirety of the semifreddo, making sure there are no gaps. Use a spoon to swoop and swirl the meringue. Use a blow torch or brulee torch to torch until golden brown. Serve immediately!
- Prep Time: 30 + freeze time
- Cook Time: 15
