There may be no dish that evokes cruising more than Baked Alaska.

A miracle dessert of warm, caramelized meringue on the outside, still magically full of layers of frozen ice cream on the inside. No one really knows why, but somewhere along the way, it became a classic of traditional cruise culture.

Regent Seven Seas Mariner's pastry chef showed BestTrip.TV his tips and tricks to perfect Baked Alaska… and shared his recipe here for you.

Until we can sail again to Alaska – or anywhere – this Baked Alaska recipe can help re-create the fun ceremonies of cruise ship dining.

• 250           grams          French Meringue (see recipe below)
• 150           grams           Raspberry Coulis (Sauce)
• 100           grams          Vanilla Sauce
• 160           grams          Vanilla Ice Cream (or a combination of your choice of ice creams)
• 160           grams          Chocolate Ice Cream           
• 160           grams          Strawberry Ice Cream
• assorted berries
• mint leafs

• 62.5        grams          water    
• 31           grams          sugar

• 6.5           grams           kirsch liqueur

• 78           grams          whole milk
• 23.5        grams          butter
• 23.5        grams          flour
• 5          fresh egg yolks
• 6             fresh egg whites
• 15.5        grams          sugar
• grated zest of 1/3 of a clean orange         
• 6            mL          Grand Marnier liquor

• 9             fresh egg whites
• 170         grams           sugar
• 1.25        grams          vanilla extract

1. Start whisking the egg whites by incorporating one quarter of the sugar little by little.
2. Once the egg whites have doubled in volume, add another quarter of the sugar and the vanilla.
3. Keep whisking until firm and shiny, then add the remaining sugar and whisk for another minute.

1. Combine milk and butter and bring to a boil.
2. Pour the flour into the milk, keep on stirring over the heat until it starts to become a paste.
3. Put mixture into mixing bowl, at low speed add the egg yolks, grated orange skin and Grand Marnier.
4. Keep beating on fast speed for 10 seconds.
5. Meanwhile whip the egg whites to a meringue with sugar.
6. Mix a little meringue into the batter until obtaining a homogenized paste; then gently fold the meringue into the batter.
7. Line sheet pans with pan liners, spread the mix onto it and make a fine layer of ½ cm in height.
8. Bake in a preheated oven at 190°C for 10 minutes and until the sponge is baked properly, cool down to room temperature, then before using in Baked Alaska, sprinkle the syrup over the sponge cake.

1. For each serving, use a 6 cm ramekin, lined with plastic wrap.
2. Cut a round disk of the sponge to fit the inner part of the bottom. Fill with chocolate first, then vanilla then strawberry ice cream.
3. Cut a round disk out of the sponge fitting the inner part of the top, press gently down and freeze immediately
4. Meanwhile prepare the meringue.
5. Place your serving plate over top of the frozen ramekin, turn over and remove plastic wrap. Spread the meringue all over, using piping technique or a spatula. Mimic a mountain landscape.
6. Turn on your blowtorch and brown the edges of the meringue. Decorate the plate with raspberry coulis and vanilla sauce, berries and a spring of mint.
7. Serve instantly.

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