Frozen Yogurt Baked Alaska

9 hours
Amount of servings

Chocolate Sheet Cake:

Nonstick cooking spray

½ cup unsalted butter, at room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, at room temperature

1 cup all-purpose flour

½ cup dark cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain


Frozen yogurt:

2 cups FAGE Total Blended Strawberry Greek yogurt

¼ cup golden syrup or agave nectar

1 tablespoon pure vanilla extract



4 egg whites, separated at a cold temperature and whipped at room temperature

½ teaspoon cream of tartar

½ teaspoon vanilla extract

¾ cup granulated sugar

  1. Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9x13-inch pan with parchment paper and spray the edges with cooking spray.
  2. In a medium bowl, use a handheld mixer or stand mixer to beat together butter, sugar, and vanilla extract until light and fluffy.
  3. Beat one egg at a time until each is fully incorporated.
  4. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
  5. Add half of the dry ingredients to the butter mixture and combine well. Add the second half of the dry ingredients into the butter mixture and mix again.
  6. Fold in yogurt to the batter until smooth.
  7. Pour batter evenly into the pan and bake for 25-30 minutes or until a toothpick inserted into the center of the pan comes out clean.
  8. Cool completely.
  9. For the frozen yogurt, combine yogurt, golden syrup, and vanilla extract in a large bowl. Using a handheld mixer or stand mixer, beat for 3-4 minutes until smooth and fluffy.
  10. Transfer the mixture to a 9-inch baking dish. Cover with plastic wrap and freeze for 45 minutes to 1 hour. Remove the pan from the freezer and stir the partially frozen yogurt and spread evenly again. Cover again and freeze for another 3 hours.
  11. With an ice cream scooper, scoop out the semi-hard yogurt onto a small, metal tray and freeze until completely firm for another 2 hours or overnight.
  12. Remove the sheet cake from the pan and onto a large cutting board. Using a 3–4-inch round cookie cutter, cut out rings. Top each cake with 1 ice cream scoop and place back into the freezer for 30 minutes.
  13. In a large bowl, whip eggs with a handheld mixer or a stand mixer until smooth and glossy. Add cream of tartar, and vanilla extract, and slowly add sugar, 2 tablespoons at a time, beating after each addition. Continue until stiff peaks form.
  14. Remove the cake and ice cream and spread the meringue to the sides and top of the cake to form a peak in the middle.
  15. Torch each Baked Alaska and transfer it onto a plate and serve immediately.
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