Baked Alaska

Prep Time	Freezer Time
40 mins	3 hr
Bake Time	Total Time
10 mins	3 hr 50 mins
Servings
8-10

Baked Alaska is a classic confection composed of ice cream set atop sponge or pound cake, all encased in a billowing layer of meringue. It was first introduced in 1867 at Delmonico’s Restaurant in New York City by chef Charles Ranhofer, created to commemorate America’s acquisition of the Alaska Territory.

The dessert’s icy center and crisp, white meringue were meant to evoke the frozen landscape of Alaska itself — a clever contrast of fire and ice. Dramatic by design yet deeply comforting, Baked Alaska remains a true showpiece, and one that is always as satisfying to serve as it is to eat.

Ingredients

Body of the Cake:

• 24 oz. of softened vanilla ice cream

• 24 oz. of softened chocolate ice cream

• 24 oz. of softened strawberry ice cream 

• 1 16 oz. pound cake (Sara Lee or similar)

Meringue:

• 4 egg whites

• 1 cup of sugar

• 1/2 teaspoon of cream of tartar

• 1 teaspoon of vanilla extract

Instructions

Slice pound cake into ¼ inch thin slices. Line a large stainless steel round bowl with the pound cake slices, reserving slices for the top (which will be the bottom) of the cake. It is important to make sure that each piece of cake touches to form a tight seal. Between the cake layer and then the meringue creates a seal which allows the cake to be placed in the oven without mel;ting the ice cream.

Layer the strawberry ice cream at the bottom of the bowl and place it in the freezer until firm enough to be able to place the next layer on cleanly. Repeat with tye vanilla and then the chocolate ice cream layers. Once the layers are completed. Trim the pound cake on the sides to the height of the ice cream and then layer on the final pieces of pound onto the ‘top’ of ice cream. Cover the bowl with tin foil or plastic wrap and return it to the freezer for at least 2-3 hours so it becomes well frozen and very firm.

When it is time to swerve the cake, preheat the oven to 450 degrees.

Make the meringue by combining 4 egg whites, sugar and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs whites until stiff peaks form. You will know the egg whites are ready when they do not drip or fall off of the whisk attachment.

To remove the cake from the bowl, run the frozen bowl briefly under warm water so that the cake slides out easily. Invert the cake onto a baking sheet. 

Once unmolded, coat the entire cake generously with the meringue, spreading it all the way down to the baking sheet so the cake is completely sealed. Be sure there are no gaps or exposed areas, as the meringue acts as insulation and protects the ice cream in the oven. Use the back of a spoon or spatula to form small decorative peaks over the surface of the cake.

TIP: If short on time or if you prefer not to bake the cake, the meringue can be toasted using a kitchen torch instead.

Place the cake in the preheated 450°F (230°C) oven and bake until the meringue is lightly toasted and golden brown, about 10–15 minutes. Remove from the oven and carefully transfer the cake to a serving platter.

Slice and serve immediately.