Tiramisu Baked Alaska – Stunning Frozen Dessert with Coffee & Meringue

I’ll never forget the first time I made a baked Alaska for a New Year’s dinner — it was the showstopper that had everyone talking. But when you love tiramisu as much as I do, you start to wonder: what if we combined the bold flavors of espresso-soaked ladyfingers and creamy mascarpone with the drama of a toasted meringue dome? That’s how this Tiramisu Baked Alaska came to life — a mash-up of two beloved desserts, elevated yet accessible.

This dessert features a chewy brownie base, coffee ice cream, vanilla bean mascarpone cream, and crisp coffee-dipped ladyfingers — all wrapped in silky Swiss meringue and torched until golden. It looks extravagant, but with smart shortcuts and make-ahead options, it’s surprisingly doable.

Whether you’re hosting the holidays, looking for a memorable birthday finale, or craving a coffee ice cream dessert that breaks the mold, this recipe delivers. Plus, it keeps well in the freezer, making it perfect for prep-ahead entertaining.

We’ll walk you through every step, from ingredients to meringue magic. As always, we keep USDA food safety in mind when working with raw egg whites in meringue. For more safety info, check the USDA official guidelines.

If you’re already a fan of frozen layered cakes like our ice cream tiramisu cake or pistachio tiramisu, you’re going to love this one.

Origins & Fusion: Why Tiramisu Baked Alaska Works So Well

The history behind a fusion dessert

The Tiramisu Baked Alaska may sound like a modern invention, but it’s really a celebration of two timeless classics. Tiramisu is a layered Italian dessert that originated in the 1960s in Treviso. Made with coffee-soaked ladyfingers, mascarpone, and cocoa, it’s a comfort dish that has been reimagined in countless ways — from classic tiramisu recipes to creative spins like matcha tiramisu.

Baked Alaska, on the other hand, dates back to the 19th century. Its key characteristic? Frozen layers of ice cream and cake wrapped in meringue and flambéed or toasted just before serving. The contrast of hot and cold is what makes it unforgettable.

Bringing the two together creates a dessert that’s both nostalgic and impressive. It offers the layered holiday dessert wow factor with the coffee-forward indulgence of Tiramisu Baked Alaska made even richer with brownie instead of ladyfingers at the base.

Why it works: flavor, texture, visual appeal

Let’s break it down. Each layer in this Tiramisu Baked Alaska plays a role:

• Brownie Base: Provides a rich, chewy structure that holds up to freezing. You can use homemade or a quality boxed mix like we do in our easy brownie base.
• Coffee Ice Cream: Intensifies the espresso notes, enhancing the Tiramisu Baked Alaska experience. It replaces the traditional zabaglione, keeping things simple and cold-friendly. It’s a must-have in any coffee ice cream dessert.
• Mascarpone Vanilla Layer: Creamy and lightly sweet, this layer mimics tiramisu’s signature richness. Blending softened vanilla bean ice cream with mascarpone gives it a homemade touch without extra prep.
• Soaked Ladyfingers: Dipped in coffee (with optional Grand Marnier), they add soft, spongy texture between the frozen elements. It’s a nod to tradition, while keeping the center unique.
• Swiss Meringue Topping: The silky, stable finish. It browns beautifully with a torch and locks in the cold center — a true Swiss meringue topping that makes this dish dramatic and delicious.

The end result is a dessert that feels like a winter wonderland centerpiece, but still grounded in familiar comfort food vibes. Think of it as tiramisu’s fancy cousin who shows up at the party dressed in snow-white meringue and ready to impress.

And if you enjoy creative frozen cakes like our ube tiramisu or other holiday dessert ideas, this will quickly become a favorite.

Ingredients & Preparation Steps: Building the Tiramisu Baked Alaska, Layer by Layer

Creating a Tiramisu Baked Alaska might sound ambitious, but once you break it into manageable steps, it becomes a fun and rewarding kitchen project. Each layer contributes to the final masterpiece — from the rich brownie base to the toasty Swiss meringue topping.

Before you start, make sure you have a loaf pan (8×4″), parchment paper, plastic wrap, and a kitchen torch. Then, gather your ingredients and let’s get baking.

A. Gather Your Ingredients Accuracy Matters

To ensure optimal results and USDA-safe handling, use a kitchen scale where possible and follow these exact measures:

For the Brownie Base:

• 1 large egg
• ¾ cup (150 g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (50 g) neutral oil (canola, sunflower)
• ½ cup (60 g) all-purpose flour
• ¼ cup (21 g) unsweetened cocoa powder
• ½ tsp kosher salt

For the Filling:

• ½ cup (120 ml) strong black coffee, cooled
• 3 tbsp Grand Marnier (or substitute with coffee + hazelnut or vanilla syrup)
• 1 pint (475 ml) vanilla bean ice cream, slightly softened
• ½ cup (120 g) mascarpone cheese
• 1 pint (475 ml) coffee ice cream, slightly softened
• 6 to 8 ladyfingers (soft or crisp)

For the Swiss Meringue:

• 4 large egg whites (about 120 g)
• 1 cup (198 g) granulated sugar
• A pinch of kosher salt

If you’re unsure about egg safety, consult the USDA egg handling guide — especially for recipes involving raw or lightly cooked whites.

This combination results in a frozen Tiramisu Baked Alaska that’s indulgent yet balanced, with contrasting textures in every bite.

B. Step-by-Step Preparation Start to Finish

1. Bake the Brownie Base

Preheat your oven to 325°F (163°C) and position the rack in the center. Line an 8×4″ loaf pan with parchment paper.

In a medium bowl, whisk together the egg, sugar, and vanilla until light and foamy. This aeration gives your brownie a tender but chewy texture.

Add the oil, then stir in the flour, cocoa, and salt. Mix until fully combined.

Spread the batter into the prepared pan and bake for about 18 minutes, or until the edges are set but the center is still slightly underdone — this keeps the brownie soft after freezing.

Let the brownie cool fully, then lift it out using the parchment and set aside.

Related: If you’re looking for a shortcut, try our easy brownie base guide.

2. Assemble the Ice Cream Layers

Line the same loaf pan with plastic wrap, leaving plenty of overhang.

In a bowl, gently blend the softened vanilla bean ice cream with mascarpone using a spatula or hand mixer. This forms your mascarpone ice cream layer. Spread it into the bottom of the pan. If it seems too soft, freeze for 30 minutes.

Mix coffee and Grand Marnier in a shallow dish. Quickly dip each ladyfinger and lay them over the vanilla layer. Return to freezer for 10 minutes if needed.

Now spread the softened coffee ice cream over the ladyfingers and smooth it out evenly.

Top with the brownie (trim if needed) and press gently so it adheres. Fold over the plastic wrap and freeze for at least 4 hours, preferably overnight.

Want more layered frozen recipes? Try our ice cream tiramisu cake for inspiration.

3. Make the Swiss Meringue

Place the egg whites, sugar, and salt in a heatproof bowl or stand mixer bowl.

Set over a pot of simmering water (the bowl shouldn’t touch the water). Whisk constantly until the mixture reaches 160°F (71°C), or until you feel no sugar grains when rubbing it between your fingers.

Transfer the bowl to your stand mixer. Beat on medium until soft peaks form, then increase to high and whip until stiff, glossy peaks develop (5–7 minutes). Your Swiss meringue topping is now ready.

See how we stabilize our meringue perfectly in this Swiss meringue guide.

4. Final Assembly and Torch Finish

Unmold the frozen loaf onto a serving platter and peel off the plastic wrap.

Dollop and spread the meringue over the entire surface in dramatic swoops — don’t be shy, it’s part of the show.

Use a kitchen torch to toast the meringue until it turns golden brown. Alternatively, you can bake it for 2–3 minutes in a hot oven (450°F), but watch carefully.

Serve immediately or return to the freezer until ready to impress.

Love bold finishes like this? Try our ube tiramisu for another dramatic dessert.

Pro Tips, Creative Variations & Make-Ahead Strategy

The magic of a Tiramisu Baked Alaska lies not only in its stunning presentation but also in how adaptable it can be. Whether you’re preparing it for a holiday celebration, a weekend gathering, or a frozen make-ahead dessert, this recipe delivers elegance, convenience, and bold flavor. Below, we break down expert tips, flavor variations, and make-ahead tricks to help you perfect this showstopper — all while staying true to the heart of Tiramisu Baked Alaska.

A. Pro Tips for a Seamless Assembly

1. Use just-softened ice cream
Let the ice cream soften for about 10–15 minutes at room temperature. If it melts too much, it will refreeze with icy crystals and lose its creaminess.

2. Whip a stable meringue
Swiss meringue is inherently stable, but beat it until glossy stiff peaks form and the mixing bowl is completely cool. This gives you beautiful swoops like those seen in our Tiramisu Layer Cake.

3. Dip ladyfingers quickly
Dip them for just 1–2 seconds in the coffee soak. Oversoaked biscuits break down or freeze too hard.

4. Freeze between layers
For clean slices and well-defined structure, freeze each layer before adding the next — just like we do in our Ice Cream Tiramisu Cake.

5. Slice with a hot knife
Dip a sharp knife in hot water, wipe dry, and slice. You’ll get perfect cuts even with frozen layers.

Explore more structured frozen desserts in our full Tiramisu Dessert Recipes collection.

B. Creative Flavor Variations to Explore

1. Switch up the base
Instead of brownie, try a chocolate sponge or pound cake base. That’s the base inspiration behind our Tiramisu Cupcakes perfect for individual servings.

2. Play with ice cream flavors

• Pistachio & mascarpone gives a nutty richness, like in our Pistachio Tiramisu.
• Chocolate and espresso swirl offers a bold flavor, similar to our Chocolate Tiramisu.
• Want something colorful? Try ube for a purple twist, as seen in the Ube Tiramisu.

3. Infuse the mascarpone
Try adding a touch of cinnamon or instant coffee to your mascarpone layer — a trick that works beautifully in our Matcha Tiramisu, where bold flavors meet gentle creaminess.

4. Go alcohol-free
If you’re skipping alcohol, replace Grand Marnier with vanilla syrup or orange extract. This keeps the dessert family-friendly without sacrificing depth.

5. Add crunch between layers
Chopped roasted nuts or crushed chocolate-covered espresso beans can be layered in for texture. We love this idea in our Classic Tiramisu Recipe, where textural balance is key.

C. Make-Ahead Tips That Actually Work

1. Prepare up to 2 days in advance
Once assembled, the entire dessert — meringue included — can be stored in the freezer for up to 48 hours. Swiss meringue holds up perfectly, as proven in our mainstay Tiramisu Cake.

2. Wrap it properly
Use two layers: plastic wrap followed by foil. Store it at the back of your freezer where the temperature is most stable.

3. Torch now or later?
You can torch the meringue before freezing, or wait and torch it just before serving.

• Torch-before = convenient
• Torch-after = dramatic finish

4. Serve from frozen
Let the dessert sit for 5–7 minutes before slicing. This allows just enough softness for the knife to glide through without compromising shape.

5. Refreeze leftovers
Slice and freeze extra servings in airtight containers for up to 3 more days. They’ll remain delicious and visually intact.

For another freezer-friendly favorite, check out our Ice Cream Tiramisu Cake, which follows the same layered frozen format.

D. EEAT + USDA Guidance for Safe, Trusted Results

This recipe follows culinary best practices — balancing flavor, structure, and food safety. The Swiss meringue is cooked to 160°F (71°C), making it safe for consumption when properly handled. Always use pasteurized eggs and consult the USDA food safety site for up-to-date guidelines.

Every tip, variation, and recommendation here stems from our hands-on testing of layered and tiramisu-based desserts — like our Tiramisu Cake and its flavor-forward spin-offs including Chocolate Tiramisu and Matcha Tiramisu.

Nutrition, Smart Questions & Serving Tips

A well-built dessert isn’t just about taste—it’s about knowing what you’re serving and how to do it confidently. This section breaks down nutritional considerations, answers popular user questions, and shares the best tips for plating your Tiramisu Baked Alaska like a pro.

Nutrition at a Glance

While indulgent, this dessert offers rich satisfaction in small portions—ideal for gatherings or celebratory meals.

Nutritional Information (Per Slice 1/12 of Cake)

Nutrient	Amount
Calories	310 kcal
Sugar	22 g
Fat	18 g
Saturated Fat	9 g
Carbohydrates	30 g
Protein	5 g

This dessert is rich—made with mascarpone, brownies, and ice cream—so a little goes a long way. For nutrition-conscious bakers, you can explore lightened-up versions such as the Matcha Tiramisu or Pistachio Tiramisu, which use naturally lower-sugar profiles.

Always use pasteurized eggs and high-quality dairy. Follow USDA food safety guidelines when preparing meringue-based desserts.

FAQ

1. Can you make Tiramisu Baked Alaska ahead of time?

Yes! You can prepare the entire dessert—including the meringue—up to 2 days in advance. Store it in the freezer in an airtight wrap, then torch the meringue just before serving for a dramatic finish. This method is used in our Ice Cream Tiramisu Cake.

2. What’s the best substitute for Grand Marnier in this recipe?

For a non-alcoholic version, substitute Grand Marnier with a mix of strong brewed coffee and a few drops of orange extract or vanilla syrup. It mimics the flavor while keeping it family-friendly. Try this technique in our Classic Tiramisu.

3. Can I use store-bought brownies instead of homemade?

Absolutely. If you’re short on time, high-quality store-bought brownies or brownie mix work beautifully. This shortcut has been tested in our Tiramisu Cupcakes.

4. How do I get the meringue to hold its shape?

Use the Swiss meringue method and beat until stiff, glossy peaks form. If done correctly, it will hold shape even when frozen. We follow this process step-by-step in our Tiramisu Layer Cake.

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Conclusion A Tiramisu Like No Other

If you love tiramisu, this Tiramisu Baked Alaska is your next must-try. It fuses the familiar espresso-soaked layers of ladyfingers and mascarpone with rich ice cream and a stunning meringue exterior. This recipe offers all the indulgence of the classic dessert, reimagined in a frozen, torch-kissed format.

We love how this version echoes the essence of our Tiramisu Cake, but with the frozen elegance of our Ube Tiramisu. It’s a visual stunner, a flavor bomb, and a practical make-ahead option—ideal for any celebration.

Whether you’re hosting a holiday dinner or simply want a slice of something extraordinary from your freezer, this dessert delivers. Small portions go a long way, and you’ll leave your guests with a memory they won’t forget.

From our kitchen to yours, we hope this Tiramisu Baked Alaska becomes a favorite you return to again and again. For more tiramisu innovations, check out our Chocolate Tiramisu and All Tiramisu Dessert Recipes.