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5 from 2 votes

S'mores Baked Alaska

Individual portions of S'mores Baked Alaska - biscuit crumb base, rich chocolate fudge ice cream middle, and a toasty Italian meringue topping!
Prep Time25 mins
Cooling Time2 hrs
Total Time2 hrs 25 mins
Servings: 12 servings
Author: Vicki @ Passionate Baker


for the crumbs

  • 250 g digestive biscuits
  • 40 g caster sugar
  • 90 g melted butter, melted

for the chocolate fudge

  • 227 g dark chocolate, coarsely chopped
  • 1/2 tbsp vanilla extract
  • 290 g double cream
  • 240 g full-fat milk
  • 50 g caster sugar
  • 4 tsp cocoa powder
  • 1 tsp fine salt

for the meringue

  • 90 g egg whites
  • 180 g sugar
  • 40 g water


  • Have a baking tray nearby with the 12 silicone molds ready and steady. Also have a large measuring/pouring just nearby with a fine-mesh sieve set on top.

for the crumbs

  • In a food processor, blitz together the sugar and digestive biscuits until uniform crumbs appear. Pour the melted butter into the crumbs and pulse until everything is sticky and buttery. Set aside.

for the chocolate fudge

  • Add the chocolate and vanilla extract to a large heatproof bowl; set aside.
  • In a heavy bottomed pot set over a medium-low heat, combine the cream, milk, sugar, cocoa powder, and salt. Whisking often, continue to heat the mixture until bubbles form around the edges or the temperature on a digital thermometer hits 82-87°C. Remove from the heat and immediately pour over the chocolate/vanilla. Leave to sit for 1 minute.
  • Starting in the centre of the bowl, use a whisk to stir the melted chocolate into the cream. Once the centre of the mixture is entirely combined then begin to work through the rest of the mixture. By the time it's entirely combined it should be silky and smooth.
  • Pour the mixture through the sieve into the measuring jug. Pour the mixture into the molds and place in the freezer for 30-minutes, or until semi-frozen.
  • When partially frozen, sprinkle a generous handful of the crumbs onto the base of each mold, about 2cm worth - keeping the leftover crumbs in a bag. Return the molds to the freezer until completely solid.

for the meringue

  • Place the egg whites in the base of your stand-mixer with the whisk attachment. Do not whip, but have ready.
  • In a medium pot, combine the sugar and water over a medium heat. There's no need to stir it, but a gentle swirl wouldn't go amiss.
  • When the sugar temperature reaches 110°C on a digital thermometer, turn the stand-mixer to a low-med speed & begin whipping the egg whites. When the sugar reaches 118-119°C, remove from the heat.
  • Ensuring the egg white mixture is frothy & slightly voluminous, pour the hot sugar mixture down the side of the bowl in a steady stream and into the egg whites - all while the mixer is going at medium speed.
  • Turn the mixer to med-high speed & whisk together until the mixture is cool, stiff & very shiny – about 7-minutes. It should form stiff peaks. Transfer to a smaller bowl and store in the fridge until needed; for up to 2-days.

to finish

  • De-mold the frozen chocolate spheres and place on serving plate.
  • Using an offset spatula, spread a generous layer of meringue all around the chocolate, being careful not to melt it with the heat of your hands. Repeat with the remaining spheres.
  • Use a kitchen blowtorch to lightly scorch the meringue-ed spheres. Enjoy!


  • chocolate fudge recipe adapted from Caitlin Freeman. 
  • this recipe makes more crumbs than you will need, but you can freeze any extra for future use. Alternatively, sprinkle extra crumbs over the dessert when serving! 
  • fully formed, these keep extremely well in the freezer! The only issue is that the meringue remains sticky even when frozen, so they  need to be stored in a large container without touching.