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Baked Alaska

Total Time

Prep: 50 min. Broil: 5 min.


12 servings

This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. —Linda Sanner, Portage, Wisconsin
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  • 1 quart vanilla ice cream, softened
  • 2 large eggs, room temperature
  • 3 tablespoons plus 5 teaspoon water, divided
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups sugar, divided
  • 2/3 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon rum extract
  • 2 tablespoon sliced almonds, toasted


  1. Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm.
  2. Preheat oven to 375°. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners’ sugar. Set aside.
  3. In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored, about 5 minutes. Whisk together the flour, baking powder and salt; fold into egg mixture.
  4. Gently spoon into prepared pan. Bake until cake springs back when lightly touched, 12-15 minutes. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely.
  5. In a large heavy saucepan, combine the egg whites, cream of tartar and remaining 3/4 cup sugar and 5 teaspoons water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes.
  6. Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
  7. Just before serving, brown the meringue with a torch or broil on lowest oven rack position for 3-5 minutes. Serve immediately.
Pumpkin Baked Alaska: Stir 2 teaspoons pumpkin pie spice into the softened vanilla ice cream, then transfer to plastic wrap-lined bowl. Proceed as recipe directs.

Nutrition Facts

1 piece: 225 calories, 6g fat (3g saturated fat), 55mg cholesterol, 112mg sodium, 38g carbohydrate (29g sugars, 0 fiber), 5g protein.

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